Mango Curry Quinoa Buddha Bowl
A vibrant fusion of sweet, spicy, and savoury flavours in every bite.
This Mango Curry Quinoa Buddha Bowl is a tropical-inspired meal packed with wholesome ingredients. The combination of fluffy quinoa, juicy mango, crisp veggies, and a creamy curry dressing makes for a nourishing dish bursting with taste and texture.
Ingredients:
For the Bowl:
- 1 cup quinoa, rinsed and cooked
- 1 ripe mango, diced
- 1 cup baby spinach
- ½ cup shredded red cabbage
- ½ cucumber, sliced
- ¼ cup roasted chickpeas
- Fresh cilantro for garnish (optional)
For the Curry Dressing:
- ¼ cup coconut milk
- 1 tablespoon curry powder
- 1 tablespoon tahini
- Juice of ½ lime
- 1 teaspoon maple syrup
- Salt to taste
Instructions:
-
Cook the Quinoa: Prepare the quinoa according to package instructions. Fluff with a fork and let it cool slightly.
-
Prepare the Dressing: In a small bowl, whisk together coconut milk, curry powder, tahini, lime juice, maple syrup, and salt until smooth. Adjust seasoning to taste.
-
Assemble the Bowl: Divide the quinoa between serving bowls. Arrange mango, spinach, red cabbage, cucumber, and roasted chickpeas on top.
-
Drizzle and Serve: Generously drizzle the curry dressing over the bowl. Garnish with fresh cilantro if desired.
This Mango Curry Quinoa Buddha Bowl offers a harmonious blend of tropical sweetness and earthy spices for a satisfying, nutrient-packed meal. Perfect for a light lunch or dinner that doesn’t compromise on flavour.
Optional Additions:
- Protein Boost: Add grilled tofu or tempeh.
- Crunch Factor: Sprinkle with toasted coconut flakes.
- Spicy Twist: Add a dash of sriracha to the dressing.