Quick Pak Choi & Quinoa Buddha Bowl

This super versatile recipe is full of healthy plant-based ingredients and works great for meal prep. You can substitute pak choi using the other veg you have on hand too.


  • No pak choi? Try with cabbage or Brussels sprouts. 
  • No quinoa? Use rice, sushi rice or lentils. 
  • No chickpeas? Try with black beans instead. 
  • No tahini? Swap for natural yoghurt. 
  • No spring onions? Add coriander instead. 
  • No lemon juice? Use lime juice.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2


200 g Pak Choi

2 tbsp Sesame oil

2 tbsp Soy sauce

100 g Cooked quinoa

200 g Chickpeas (from a can)

2 Carrot (grated)

2 Spring onions (chopped )

For the sauce:

4 tbsp Tahini

1 tbsp Maple syrup

2 tbsp Lemon juice

1 tbsp Sesame seeds


  1. Cut the pak choi into quarters and rinse it under cold water to remove any dirt. Add the sesame oil to a frying pan over a medium-high heat, then cook the pak choi for 4-5 minutes. Add the soy sauce, toss to coat and cook for another 1 minute. Turn off the heat and set aside.
  2. In a small bowl, mix all the sauce ingredients together.
  3. Divide the cooked quinoa, chickpeas, carrot, pak choi and spring onion between two containers. Drizzle the tahini sauce over it all.
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How to store

Store in the fridge for up to 3 days. Reheat until warm or enjoy cold straight out of the fridge.