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Buddha Bowl

dairyfree dinner gluten free nutfree recipe salad vegan vegetarian Dec 02, 2022

 Makes 2 servings


1 1/2 tbsp - Tahini

1 1/2 tbsp - Lemon Juice

1 tbsp - Extra Virgin Olive Oil

1/2 tsp - Maple Syrup

3 tbsps - Water

1/8 tsp - Sea Salt

3 cups - Arugula

1 large - Carrot (shredded)

1/2 cup - Strawberries (halved)

1 medium - Avocado

1/2 cup Chickpea (roasted)


  1. 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.
  2. 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 Fiber

    Add brown rice or quinoa to increase the fiber.

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