Summer Buddha Bowl

11 ingredients · 20 minutes · 2 servings



1 1/2 tbsps Tahini

1 1/2 tbsps 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 Carrot (large, shredded)

1/2 cup Strawberries (halved)

1 Avocado

1/2 cup Chickpeas (roasted)


1. Add tahini, lemon juice, extra virgin olive oil, maple syrup, water and sea salt to a blender or food processor. Blend 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.