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Spinach quinoa Buddha bowl with avocado
Nutritious quinoa bowl with spinach, avocado, and toasted pumpkin seeds

Spinach and Quinoa Buddha Bowl with Avocado

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
A Buddha bowl isn't a strict recipe but a philosophy: harmony of grain, vegetable, healthy fat, and protein in one bowl. In this version, the crunch of toasted pepitas and raw vegetables contrasts with the softness of quinoa and avocado. It's a perfect example of making a whole meal from simple ingredients.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 390 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Fine mesh strainer
  • Saucepan
  • Skillet
  • Knife, cutting board

Allergen Information

⚠️ No major allergens

Instructions

1 ✓

Rinse the quinoa thoroughly in hot water, then cook in double the amount of salted water (approx. 15 mins). Let sit covered.

Tip: Hot water rinsing removes the bitter saponin coating.
2 ✓

In a dry skillet, toast the pumpkin seeds until they start to pop. Set aside.

Tip: Toasting brings out a nutty aroma.
3 ✓

In the same skillet, heat a little oil and toss in the spinach. Sauté for 1-2 minutes until wilted.

Tip: Don't overcook; keep it bright green!
4 ✓

Halve the tomatoes and slice the avocado.

Tip: Drizzle the avocado with lemon juice immediately to prevent browning.
5 ✓

Assemble the bowl: quinoa base, spinach, tomatoes, and avocado arranged in sections. Drizzle with olive oil and remaining lemon juice, season with salt and pepper.

Tip: Flavors meld best if the quinoa is still warm.
6 ✓

Finish by sprinkling with the toasted pepitas.

Tip: The crunchy element contrasts perfectly with the soft vegetables.

Recipe FAQ

Why wilt the spinach?
It reduces the volume significantly allowing you to fit more greens in the bowl, and makes the fiber easier to digest.
The avocado turns brown.
This is oxidation. The acid in lemon juice slows this down, but it's best to cut it right before serving.

Ingredients

  • 1 cup Quinoa
  • 5 oz Fresh Spinach
  • 1 whole Avocado (ripe)
  • 1/2 cup Cherry Tomatoes
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 2 tbsp Pepitas (Pumpkin Seeds)
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper