Swellness Blog


Buddha Bowl with Dressing

nutrition recipes from lulu Jul 15, 2020

All 3 recipes provided are Vegan, Vegetarian, Gluten Free*, Dairy Free

* If using gluten-free spices

Makes 1 large bowl


1 cup baby spinach

½ cup cooked quinoa (see next recipe)

½ cup chickpeas (canned)

½ cup red pepper, chopped

¼ cup cucumber, sliced

2 tbsp lemon juice

1 tbsp olive oil

1 dash salt & pepper

Note:  Get creative using the "fruits of the fridge" by adding any other cooked or raw veggies you love:  avocado, carrot, beetroot, blanched asparagus or broccoli, roasted brussels sprouts, shredded cabbage, tomatoes, etc.  You can also add an additional plant-based or animal protein.


1. Put spinach in large bowl & cover with cooked quinoa.

2. Top with chickpeas, red pepper, cucumber.

3. Drizzle lemon juice and olive oil and a pinch of salt & pepper if desired. OR using Dijon Vinaigrette recipe listed below.  Enjoy!


Cooked Quinoa (for Buddha Bowls)

Makes 2 cups (4 servings)


1 cup dry quinoa (if it is not “pre-rinsed” then rinse it off in a strainer under running water for a couple of minutes to remove naturally-occurring saponins)

2 cups water


1. Put rinsed quinoa and water into a pot and bring to a boil on high.

2. Cover and reduce heat to low.

3. Simmer for about 15 minutes or until it is al dente.

4. Remove pot from heat, and let stand for 5 minutes with lid.

5. Fluff with a fork (all water should be absorbed). Can serve hot or cold. Enjoy!


Optional Dressing ~ Dijon Vinaigrette

Makes 4 servings


4 tbsp olive oil

2 tbsp apple cider vinegar

2 tsp Dijon mustard

1 dash salt & pepper


1. Put ingredients into a bottle with a tight-fitting lid and shake vigorously until well combined. Enjoy!