Summer Buddha Bowl


I love a good summer salad and this one hits the mark. Not a fan of chickpeas? No problem. Substitute grilled chicken breast, black beans or fish. You can also make different variations of this salad by adding roasted sweet potatoes or squash or even beets. The sky is the limit! 

Yield: 2 servings

Prep Time: 5 minutes + roasting time for chickpeas


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!

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  1. Jessica says:

    Mmmm this sounds amazing! I love Buddha bowls

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