Moroccan Buddha Bowl with Mango Tahini

Moroccan Buddha Bowl with Mango Tahini

Serves 4 – 430 Calories Per Serving – 15g fat/62g carbs/14g protein



  • 1 Red Onion
  • 1 Zucchini
  • 1 Eggplant
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 1 Tsp Paprika
  • 2 T Olive Oil
  • 1 Can Chickpeas
  • 1 Tsp Ginger
  • 1 Tsp Garlic Powder
  • 1/4 Cup Tahini
  • 1 Mango
  • 1 Lemon
  • 2 T Water
  • 1 Cup Quinoa
  • Sea Salt as Needed



  • Pre-heat oven to 350 and line baking sheet with parchment paper
  • Cook quinoa according to directions in a rice cooker
  • Slice onion, dice zucchini, and cube eggplant and lay out on baking sheet, topping with half of olive oil, cumin, coriander, paprika, and salt, baking for 30 minutes
  • In a small skillet, add together chickpeas, half of olive oil, ginger, garlic, and salt and cook over medium heat until warmed
  • Mince mango and mix together with tahini, salt, lemon, and water
  • In a bowl, start with quinoa, then add baked veggies, top with chickpeas and tahini sauce

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