Rainbow Buddha Bowl with Cashew Tahini Sauce

Rainbow Buddha Bowl with Cashew Tahini Sauce

2 Reviews
From: EatingWell.com, October 2017

This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.

Ingredients 1 serving

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Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup unsalted cashews
  • ½ cup water
  • ¼ cup packed parsley leaves
  • 1 tablespoon lemon juice or cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon reduced-sodium tamari or soy sauce (see Tip)
  • ¼ teaspoon salt
  • ½ cup cooked lentils
  • ½ cup cooked quinoa
  • ½ cup shredded red cabbage
  • ¼ cup grated raw beet
  • ¼ cup chopped bell pepper
  • ¼ cup grated carrot
  • ¼ cup sliced cucumber
  • Toasted chopped cashews for garnish (optional)


  • Prep

  • Ready In

  1. Blend cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender until smooth.
  2. Place lentils and quinoa in the center of a shallow serving bowl. Top with cabbage, beet, pepper, carrot and cucumber. Spoon 2 tablespoons of the cashew sauce over the top (save extra sauce for another use). Garnish with cashews, if desired.
  • Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1 bowl
  • Per serving: 361 calories; 10 g fat(2 g sat); 14 g fiber; 54 g carbohydrates; 17 g protein; 292 mcg folate; 0 cholesterol; 9 g sugars; 0 g added sugars; 5,999 IU vitamin A; 68 mg vitamin C; 77 mg calcium; 6 mg iron; 139 mg sodium; 941 mg potassium
  • Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (113% dv), Folate (73% dv), Iron (33% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 2 vegetable, 1½ fat, 1 lean protein

Reviews 2

March 26, 2018
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By: Ruth
This was flavorless but very filling.
October 09, 2017
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By: Sophie Johnson
Added sweet potatoes, and did a maple tahini dressing instead to make it more seasonal. Will make again!
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