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5 from 1 vote

Buddha Bowl

A glorious combo of red quinoa, fresh greens, red beans and avocado, topped with a delicious sun-dried tomatoes dressing - the perfect lunch or dinner you can make for scratch or assemble from fridge leftovers.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salads
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • 1 can cooked red kidney beans drained
  • 1/2 cup red quinoa cooked (about 1 cup cooked)
  • 1 cup red cabbage sauerkraut
  • 1 avocado peeled and cut into slices
  • 1 cup fresh greens mix arugula, spinach, chard, fresh mint
  • 2 medium sweet potatoes peeled and cut into small cubes
  • 2 tsp coconut oil
  • 1 tsp smoked paprika powder
  • 2 tsp raw flax seeds
  • 2 tbsp lemon juice freshly squeezed
  • 1/2 pomegranate seeds only
  • Sun-dried Tomato dressing
  • 6 sun-dried tomatoes drained
  • 5-6 fresh basil leaves
  • 1 tsp nutritional yeast
  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1/2 tsp grated ginger
  • 1/2 small shallot diced
  • 1 tbsp apple cider vinegar
  • 1 tsp turmeric
  • 1/2 tsp cayenne
  • 1/2 cup purified water


  • Preheat the oven to 175C/346F.
  • Line a baking sheet with parchment paper and add the sweet potato cubes.
  • Drizzle with coconut oil, add smoked paprika powder and toss to coat evenly.
  • Roast for 20 minutes, then remove and set aside.
  • Add the dressing ingredients into the blender and process to obtain a smooth liquid.
  • Divide the ingredients into the serving bowls, add with sun-dried tomatoes dressing, drizzle with lemon juice and serve.