Buddha bowl with sun-dried tomato hummus

A Buddha bowl is the perfect summer dish as it is light, fibre-rich and high in protein. Plus, it's simple to prepare and tastes absolutely delicious.

For hummus:

  • 220 g canned Turkish peas;
  • 2 cloves garlic;
  • 30 g sun-dried tomatoes;
  • 1 tablespoon lemon juice;
  • 60 ml olive oil;
  • 60 ml water;
  • 1 tbsp tahini;
  • 1 teaspoon cumin;
  • black pepper and salt to taste.

For the Buddha bowl:

  • Carrots;
  • canned Turkish peas;
  • Canned red beans;
  • cucumbers;
  • radishes;
  • avocados;
  • salad leaves;
  • cooked quinoa.


  1. To make the hummus, put all the ingredients in a blender and grind until creamy.
  2. For the buddha bowl, start by boiling the quinoa. While it is boiling, chop the other ingredients: carrots, cucumber, radish, avocado and lettuce.
  3. Serve by placing the quinoa in a bowl and arranging the other ingredients on top. Serve with hummus.



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