Ready in 1 Hour | Serves 2



1 cup Organic Quinoa, White (rinsed)

mixed salad greens

1 avocado


1 can Organic Chickpeas / Garbanzo Beans (rinsed and drained)

1 teaspoon cumin

1 teaspoon curry powder

1 teaspoon garlic powder


2 teaspoons freshly grated ginger

¼ cup Organic Tahini, Unhulled

1½ tablespoons Brown Rice Unpasterised White Miso (Genmai Shiro)

1½ tablespoons Organic Coconut Nectar Syrup

1½ tablespoons Organic Coconut Cider Vinegar

¼ cup warm water

2 tablespoons Black Cumin (Nigella Sativa)


Organic Kalamata Olives, Whole With Pits

Organic Paleo Savoury Mix


First cook your quinoa. Add to a fine mesh strainer and rinse well under cold water, while gently rubbing the seeds together with your fingers to help remove the saponins.

Add quinoa to a pot with 1½ cups of water and bring to a boil. Reduce heat to a simmer and cook until water is absorbed and you see the tails come out of the quinoa, this should take about 15-20 minutes.

While the quinoa is doing it’s thing, toast your chickpeas. First things first, once you have drained your chickpeas, pat dry between paper towels to remove excess moisture. You’ll get crispier chickpeas this way.

Toss your chickpeas with oil, cumin, curry and garlic, and over a medium to high heat, toast your chickpeas until crispy and browned. Make sure you move them round the pan frequently so they don’t burn. Remove from heat and set aside.

Now for the dressing. Combine all your dressing ingredients in a mixing bowl and whisk until smooth. Transfer to a jar. This will keep in the fridge for up to 2 weeks.

Now you’re ready to assemble your Buddha bowl. Fill the base of your bowl with greens. Next divide your quinoa, chickpeas, avo and olives between your bowls. Drizzle over with your tahini dressing and a scatter of paleo mix.










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