Avocado Buddha bowl with tahini dressing

Keep things fresh, simple and delicious with this uber-easy avocado Buddha bowl. A quinoa base is topped with healthy greens, dukkah-crusted eggs and a zingy tahini dressing, making a dish that's perfect for a fuss-free lunch or dinner.

  • 35 mins preparation
  • Serves 4
  • Print


  • 1 cup quinoa, rinsed
  • 1 1/4 cups water
  • 4 eggs, shells rinsed well
  • 170 g asparagus, trimmed
  • 1 tbsp extra virgin olive oil
  • 2 tbsp dukkah
  • 300 g baby spinach, washed well
  • 1 avocado, thinly sliced
Tahini dressing
  • 1/4 cup unhulled tahini
  • 1 tbsp extra virgin olive oil
  • 1/4 cup lemon juice
  • 2 tbsp water


  • 1
    Place quinoa and the water in a saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 12 minutes or until water is absorbed and quinoa is tender. Remove from the heat; stand, covered, for 5 minutes.
  • 2
    Meanwhile, cook eggs in a saucepan of boiling salted water for 6 minutes for soft-boiled, or until cooked to your liking. Remove with a slotted spoon; cool under running water. Return water to the boil. Cook asparagus for 3 minutes; drain and cut in half lengthways.
  • 3
    Meanwhile, make the Tahini dressing (see below).
  • 4
    Peel the eggs, place in a bowl; drizzle with oil. Place dukkah in a small bowl; roll eggs in dukkah to coat.
  • 5
    Serve the quinoa with asparagus, spinach, avocado and eggs; drizzle with the Tahini dressing and season well with salt and freshly ground black pepper.
Tahini dressing
  • 6
    Whisk all the ingredients in a small bowl until combined and emulsified; season to taste.


We used pistachio dukkah, but any variety is suitable for this recipe. You can also roll the eggs in toasted sesame seeds mixed with a little ground cumin.