Layered Tahini Vegan Bowl

Vegan cooking can be so creative! You can create some really tasty dishes out of what looks like nothing. Layered vegan bowls are the perfect example of this. Whatever you have in the fridge and cupboard can be adapted to come together for the perfect feel-good meal. The smooth and tangy flavours elevate the soft and crunchy contrasting textures in my Layered Tahini Vegan Bowl. Try it for some inspiration!

Cooking time 1 hour, serves 2


  • 500g buckwheat pasta
  • 1 medium avocado, sliced
  • 1/2 tin lentils OR equivalent uncooked lentils
  • 1/2 can chickpeas OR equivalent uncooked chickpeas
  • Stock of choice – I like vegan stock
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • Cumin
  • Paprika
  • Salt
  • Pepper


1. Buckwheat pasta

Cook the buckwheat pasta as per packaging instructions. Let it cool down completely.

2. Mushy lentil

If you are using uncooked lentils then cook the lentils as per the packaging instructions. Instead of using plain water use water that has stock dissolved in it already. If you are using tinned lentils then drain the lentils, place them in a small pot and add dissolved stock. The stock should just cover the lentils. Cook the lentils until the stock  liquid is gone. They will be a bit mushy with some nice texture.

3. Baked chickpeas

Pre-heat the oven to 200 degrees. If you are using uncooked chickpeas then cook the chickpeas as per the packaging instructions. You can cook them in stock like you did for lentils if you want some extra flavour. If you are using canned chickpeas then drain the chickpeas and rinse them out thoroughly under running water. Spread the chickpeas on a baking tray lined with baking paper or coconut oil. Sprinkle olive oil, cumin, paprika, salt and pepper on the chickpeas. Mix it around to ensure the spices are well spread, use as much as you like! Put the chickpea tray in the oven for 30-45 minutes depending on how crisp you like them.

4. Tahini Dressing

Combine the tahini, lemon juice, olive oil, cumin, salt and pepper in a mixing bowl. Mix until well combined. You can add more spices to suit your taste!

5. Layer!

Mix some of your tahini dressing with your cold buckwheat pasta to form the bottom layer. Put the mushy lentils and baked chickpeas on to form the middle layer. Place some sliced avocado pieces on the top and drizzle on the rest of your tahini dressing for the top layer.

This dish is great on so many healthy levels! It is high in protein, high in fibre, contains good fats and is completely vegan friendly. Great for lunch or dinner.



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