Gluten Free Tahini Balsamic Buddha Bowl
Prep time
Cook time
Total time
Serves: 4
  • 1 cup dry quinoa
  • 2 cups vegetable stock
  • ⅓ cup / 55g cashews
  • ⅓ cup / 55g mixed sunflower and pumpkin seeds
  • 1 tbsp tahini
  • 1 tbsp tomato puree
  • ½ tsp chilli flakes
  • ½ tsp dried basil
  • 2-3 tbsp water
  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 2 cups / 250g cherry tomatoes, halved
  • 2 cups / 100g kale, washed and chopped
  • 2 tbsp balsamic vinegar
  • 1x tin drained butter beans
  • Salt and pepper
  1. Preheat your oven to 180 degrees C.
  2. Prepare your quinoa with vegetable stock according to my how to cook quinoa tutorial.
  3. Mix the sauce for your seeds (ingredients from tahini to water). It should be thick enough to coat the nut/seed mixture but thin enough that it’s not clumpy. Mix the seeds and nuts with the sauce and spread it out evenly on a baking sheet.
  4. Pop the tray of seeds in the oven - cook for 5 minutes, then remove and mix around, then in for another 3 minutes, remove again and mix up, then for a final 3 minutes.
  5. Heat a pan on medium and fry the garlic in the oil. Toss in the tomatoes and kale, mix around for a couple of minutes, and then splash in the balsamic vinegar.
  6. When the tomatoes are blistered and the kale has softened, add the beans and heat through. Season with salt and pepper and remove from the heat.
  7. Assemble your bowls! I drizzled extra tahini on top of mine, but you could add houmous, hot sauce - anything you fancy!
Nutrition Information
Serving size: 1 of 4 Calories: 495 Fat: 19.9g Saturated fat: 2.6g Carbohydrates: 55.9g Sugar: 3.5g Fiber: 5.2g Protein: 21.6g
Recipe by Gluten Free Gateway at