Summer Buddha Bowl

Total Time 20 mins
Course Main Course
Servings 2


  • 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


  • 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!


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.