Summer Buddha Bowl

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Summer Buddha Bowl

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 300-400, Under 400
Fiber: 11+g
Servings: 2
Calories: 393kcal


  • 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.


Serving: 2g | Calories: 393kcal | Carbohydrates: 31g | Protein: 9g | Fat: 29g | Cholesterol: 0mg | Sodium: 201mg | Fiber: 13g | Sugar: 8g | Vitamin A: 5978IU | Vitamin C: 42mg | Calcium: 149mg | Iron: 3mg

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