There is something quietly meditative about assembling a Buddha bowl. Each ingredient brings its own character, earthy, tangy, creamy or fresh, and together they make perfect harmony. This bowl pairs fluffy quinoa with pink beetroot hummus, tangy kimchi, creamy avocado and sweet sun-dried tomatoes, finished with a drizzle of hemp seed oil and a sprinkle of Hempesan.
Recipe: Hemp Quinoa Buddha Bowl
Ingredients (serves 2)
- 1 cup cooked quinoa (white, red or tricolour)
- 3 tbsp pink hummus (with beetroot, or shop-bought)
- ½ cup red kimchi
- 1 ripe avocado, sliced
- 4 to 6 sun-dried tomatoes, chopped
- A handful of fresh coriander leaves
- 1 to 2 tbsp Sun & Seed Hemp Seed Oil
- 2 tbsp Hempesan (our vegan, hemp-based cheesy sprinkle)
- Optional: lemon wedge, black sesame, sea salt
Method
- Base: spoon the quinoa into each bowl.
- Add colour: arrange the pink hummus, kimchi, avocado and sun-dried tomatoes in sections.
- Top with freshness: scatter the coriander generously.
- Dress: drizzle with hemp seed oil.
- Finish: sprinkle over the Hempesan for savoury depth and texture.
Serve immediately, or pack for lunch: it travels well and stays fresh for hours. It is naturally gluten-free, dairy-free and fully plant-based.
A note from the kitchen
We love finishing this bowl with a last drizzle of hemp seed oil. Its fresh, green aroma ties everything together.
About our hemp seed oil
Our Cold-Pressed Organic Hemp Seed Oil is pressed from carefully selected organic hemp seeds grown in Europe. It has a fresh, grassy, nutty flavour, so it is best used cold: drizzle it over salads, bowls, soups and dips, or whisk it into dressings. Store in a cool, dry place.
