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Avocado and lime quinoa Buddha bowl
Nutritious Buddha bowl with avocado, lime, and toasted almonds

Avocado & Lime Quinoa Buddha Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
The essence of a Buddha Bowl is the visual celebration of abundance and balance: the bowl is packed full (like Buddha's belly) with nutrient-rich ingredients. Here, the complete protein of quinoa meets the healthy fats of avocado and the fiber of fresh vegetables. It's not just beautiful, but a joy to eat thanks to the contrasting textures—soft, crunchy, and creamy.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Fine-mesh sieve (for rinsing quinoa)
  • Small saucepan
  • Cutting board

Allergen Information

⚠️ Tree Nuts (Almonds)

Instructions

1 ✓

Rinse the quinoa thoroughly in a fine-mesh sieve. Cook it in a saucepan with double the amount of salted water for about 15 minutes, until the little 'tails' (germs) appear around the seeds.

Tip: Once done, remove from heat and let it sit covered for 5 minutes to fluff up in the steam.
2 ✓

Meanwhile, toast the almonds in a dry skillet over medium heat until fragrant.

Tip: Be careful, nuts have high oil content and can burn in seconds!
3 ✓

Make the dressing: whisk together the olive oil, lime juice, salt, and pepper.

Tip: This is a classic vinaigrette where acid and oil form an emulsion.
4 ✓

Assemble the bowl: place arugula and warm quinoa at the bottom. Arrange the sliced avocado and halved tomatoes beautifully on top.

Tip: Slice the avocado just before serving, as it oxidizes (turns brown) upon contact with air. Lime juice helps slow this process.
5 ✓

Drizzle with the dressing and sprinkle with toasted almonds and cilantro.

Recipe FAQ

Why is quinoa bitter?
Quinoa seeds are coated with a natural protective layer called saponin. You must rinse them thoroughly with hot water before cooking to remove this!

Ingredients

  • 1 cup Quinoa (uncooked)
  • 2 whole Ripe Avocados
  • 1 cup Cherry Tomatoes
  • 3 cups Arugula (Rocket)
  • 1/4 cup Sliced Almonds
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 1 whole Lime
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/4 bunch Fresh Cilantro