Super-Food Buddha Bowl Salad

Hearty, healthy and deliciously satisfying, this Buddha bowl recipe is a great way to turn the volume up on the traditional salad.

This one features a delicious blend of hot and cold, with toasty roasted chickpeas and broccoli paired alongside crunchy carrot and mixed leaves.

A zingy lemon and tahini dressing brings it all together for an easy lunch or dinner.

Serves: 2  Prep time: 10 minutes   Cook time: 15 minutes

You’ll need

  • 1 x 240g tin chickpeas, drained
  • 120g broccoli
  • 1tbsp sesame oil
  • ¼ tsp cayenne pepper
  • 1 pinch of sea salt
  • 1 medium carrot, grated
  • 1 bag mixed salad
  • Juice of half a lemon
  • 2tbsp tahini
  • ½ tsp garlic powder
  • 2tsp sesame seeds
  • sea salt and freshly ground black pepper
  • Leaves from 4 stalks parsley


  1. Heat the oven to 200C. Drain the chickpeas and spread them over a large oven tray. Divide the broccoli into small florets, toss those onto the baking tray too and drizzle with the sesame oil and sprinkle with cayenne and a good pinch of salt. Shake the pan to coat everything and roast for 15 minutes.
  2. Meanwhile divide the carrot and leaves between two bowls then make the dressing.
  3. In a small bowl mix together the lemon juice, tahini, garlic powder and enough water to make it a drizzly consistency. Stir in the sesame seeds and season to taste with salt and pepper.

Recipe courtesy of Make More of Salad

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Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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