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Summer Buddha Bowl

Makes 2 Servings

Macros: 343 Cal, fat 29g, carbs 31g, protein 9g, fibre 13g


1 1/2 Tbsp Tahini

1 1/2 Tbsp Lemon Juice

1 Tbsp Extra Virgin Olive Oil

1/2 tsp Maple Syrup

3 Tbsp Water

1/8 tsp Sea Salt

3 cups Arugula

1 Carrot (large, shredded)

1/2 cup Strawberries (halved)

1 Avocado

1/2 cup Chickpeas (roasted)


Add tahini, lemon juice, extra virgin olive oil, maple syrup, water, and sea salt to a jar. Cover with lid and shake well until smooth and creamy.

Divide arugula between bowls and top with shredded carrot, strawberries, avocado and chickpeas. Drizzle with tahini dressing. Serve and enjoy!

Leftovers: Refrigerate ingredients separately to avoid having the salad turn soggy. Store for up to three days.

No Arugula: Use another green such as baby spinach or kale.

More Fibre: Add brown rice or quinoa to increase the fibre.






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