Summer Buddha Bowl
Ingredients
- 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
Instructions
- 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.
- Divide arugula between bowls and top with shredded carrot, strawberries, avocado and chickpeas. Drizzle with tahini dressing. Serve and enjoy!
Notes
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.
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.