Turmeric, Cumin, Lemon Quinoa & Roasted Red Onions Buddha Bowl

An ideal to-go lunch for the week, or a light hearty dinner for when you come home after a long day. 

Anti-inflammatory & super-immune system boosting


Plant-based love

Vegan & Gluten Free 

Healthy Fats

A mixture of cooked and raw,

crunchy and tender 

Serves 1 person 



  • 1/2 avocado 
  • 1 cup quinoa
  • 1/2 lemon juice 
  • 1 tsp turmeric 
  • 1/2 tsp cumin
  • 1/2 turnip (or any other vegetable you enjoy eating raw) 
  • 1/3 can of corn 
  • Red onions 
  • 1 tsp olive oil
  • 1 tsp dry thyme
  • 1 tsp dry oregano (or sage or rosemary)
  • Pinch of salt 
  • Pinch of black pepper

Tip: As you wait for your quinoa water to boil and oven to heat, prep the veggies/stew ingredients

Method for the red onions,

  1. Preheat the oven @200C
  2. Cut & peel the red onion
  3. Cut into quarter and then cut that quarter into thin slices
  4. On a baking tray place a baking sheet and lay down your individual pieces of red onions
  5. Drizzle your olive oil, salt and thyme 
  6. Bake @200C for about 15-20 minutes until nicely browned 

Method for the quinoa,

  1. In a pot, add 1 cup of quinoa
  2. Then add 3 cups of cold water
  3. Add a pinch of salt
  4. Bring to boil
  5. Once the water is boiling, turn down the heat to low
  6. Let it cook for about 15 mins
  7. Stir to make sure it doesn’t stick to the bottom of your pot

Another way would be to,

  1. Place cold water in a pot with a pinch of salt
  2. Bring to boil 
  3. Add in your cup of quinoa 
  4. Stir to avoid it sticking at the bottom
  5. Let it cook for about 10mins so it remains a little crunchy 

Prepare your plate/bowl

Once the quinoa is read, sift and get rid of the water, place it in your bowl, and season with 1/2 tbsp olive oil, 1/2 lemon squeezed, 1 tsp turmeric, 1/2 tsp cumin, pinch of salt and black pepper 

Add your corn 

Add your roasted red onions 

And add a raw vegetable of your choice such as turnips or carrots for some crunch and added freshness