This seasonal Buddha bowl is a beautiful example of balancing nourishment and lightness—ideal for late spring through early fall. The cooling, moist qualities of cucumber and fennel soothe excess heat and support digestion. Beet greens and chard offer bitter and astringent tastes, aiding detoxification and liver support.
Quinoa and black beans bring earth and air elements, making the bowl slightly grounding but not overly heavy—perfect for midday meals when digestive fire is strongest. The tahini dressing adds healthy fats and creaminess, especially balancing for Vata, while fennel's mild pungency helps prevent bloating from the beans.
This meal is also deeply sattvic—nourishing both body and mind, supporting clarity, calm, and contentment. A gentle digestive spice like cumin or coriander can be added to support agni further, or a pinch of ginger if Kapha is present.
Ingredients
For the bowl:
1 cup cooked quinoa
½ cup cooked black beans (or chickpeas)
½ cup chopped cucumbers
½ cup thinly sliced fresh fennel bulb
1 cup chopped beet greens and/or rainbow chard (stems and leaves)
A handful of red or green leaf lettuce
Thinly sliced fresh beets (raw or lightly steamed)
For the dressing:
2 tablespoons tahini
Juice of ½ lemon (or lime for less heat)
1–2 tablespoons warm water (to thin)
1 teaspoon maple syrup (optional, helps balance bitterness)
Pinch of salt
Pinch of cumin and/or ground coriander (optional, for digestive support)
Optional Add-ins:
Finely chopped green onions or scallions
Fresh herbs: dill, parsley, cilantro
Toasted sunflower or pumpkin seeds
Instructions
Prepare the quinoa and warm the beans if desired.
Chop all fresh vegetables and greens, keeping textures varied.
Whisk tahini dressing ingredients together until smooth and creamy, adjusting thickness to your liking.
Assemble your bowl with a base of quinoa, topped with beans, chopped veggies, and greens.
Drizzle generously with tahini dressing and finish with fresh herbs or seeds, if desired.
