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Vegan Buddha Bowl

A vibrant and customizable dish that combines wholesome ingredients like quinoa, chickpeas, and fresh vegetables for a nourishing meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 2 servings

Ingredients

For the quinoa

  • 1 Cup Quinoa (rinsed) Rinse thoroughly before cooking
  • 2 Cups Water For cooking quinoa

For the chickpeas

  • 1 1/2 Cups Cooked Chickpeas Toss with oil and spices
  • 1 Tbs Olive Oil Can use another neutral oil
  • 1/2 Tsp Salt For seasoning
  • 1/2 Tsp Smoked Paprika
  • 1 Tsp Chili Powder
  • 1/8 Tsp Turmeric
  • 1/2 Tsp Oregano

For the dressing

  • 1 Red Bell Pepper Red Bell Pepper (ribs and seeds removed)
  • 2 Tbs Olive Oil Or other neutral oil
  • 1/2 Unit Lemon Juice from 1/2 Lemon (or more to taste)
  • 1/2 Tsp Pepper
  • 1/2 Tsp Salt
  • 1/2 Tsp Paprika

For assembly

  • 1/4 Cup Fresh Cilantro Chopped
  • 2 Cups Mixed Greens
  • 1 Unit Avocado Sliced
  • to taste Sesame Seeds for Garnish

Instructions

Cooking the Quinoa

  • Bring 2 cups of water to a boil in a medium saucepan.
  • Add the rinsed quinoa and simmer for about 15 minutes until all the water is absorbed.
  • Remove from heat and keep it covered for about 10 minutes.

Preparing the Chickpeas

  • Preheat your oven to 425°F (220°C).
  • In a bowl, toss the cooked chickpeas with a drizzle of oil and the spices until they are evenly coated.
  • Spread the chickpeas on a baking sheet lined with parchment paper and bake for 15-20 minutes or until they reach your desired doneness.
  • Once done, remove them from the oven and let them cool.

Making the Dressing

  • Combine all the dressing ingredients in a blender and blend at high speed until smooth.
  • Taste and adjust seasonings to your liking.

Assembling the Bowl

  • In two serving bowls, layer the quinoa, mixed greens, sliced avocado, and roasted chickpeas.
  • Drizzle the red pepper dressing over everything and sprinkle with sesame seeds for added texture.

Notes

To keep your Vegan Buddha Bowl fresh, store leftovers in an airtight container in the refrigerator. The quinoa and chickpeas can be kept for up to three to four days without compromising their quality. When reheating, warm the quinoa and chickpeas gently in the microwave or on the stovetop. Fresh greens and dressing should be stored separately for best crispness.