Hemp Quinoa Buddha Bowl

A no-recipe template for the modern grain bowl, with hemp hearts as the protein finisher. Once you have the structure, anything in the fridge becomes lunch.

Hemp Quinoa Buddha Bowl

Yields 2 generous bowls. Prep 15 minutes. Cook 25 minutes (if quinoa is uncooked).

The formula

1. Grain base (1 cup cooked): quinoa, farro, brown rice, freekeh, or millet
2. Roasted vegetable (1 cup): sweet potato, broccoli, cauliflower, brussels sprouts
3. Raw vegetable (1 cup): shredded carrot, cucumber, cabbage, radish
4. Leafy green (1 cup): spinach, kale, arugula
5. Plant protein: chickpeas, lentils, edamame, marinated tofu, or hard-boiled egg
6. Healthy fat: avocado, hemp hearts, sliced almonds
7. Sauce: hemp tahini dressing, hemp pesto, or a simple lemon-hemp vinaigrette
8. Always: 2-3 tablespoons hemp hearts on top.

This week's bowl

• 1 cup cooked quinoa
• 1 cup roasted sweet potato
• 1/2 cup chickpeas, roasted with smoked paprika
• 1 cup baby spinach
• 1/2 cup shredded purple cabbage
• 1/2 avocado, sliced
• 2 tablespoons hemp hearts
• 3 tablespoons hemp tahini sauce

Method

1. Cook quinoa with broth instead of water for flavour. Toss with lemon juice and salt while warm.
2. Arrange components in sections in a wide bowl, not piled.
3. Drizzle sauce, finish with hemp hearts and flaky salt.

Nutrition

Approximately 580 calories, 22 g protein, 24 g fat, 70 g carbohydrate, 16 g fibre.