Happiness lives right here.
Whether your vegan or not, this vegan buddha bowl packs a punch of flavor, fills you up, and doesn’t take more than 30 minutes to cook ( we’ve tried it out.) We found this bowl over on Well & Full and was quite surprised at just how simple it was to make. Given it’s a bowl, you can always add or take away what you want, and truly make this bowl up to your liking. For our non vegans out there, you can add chicken, steak, or whatever meat of choice, and this bowl can easily be prepped ahead of the week.
Ingredients
- 1 Cup Quinoa rinsed
- 2 Cups Water
- 1 1/2 Cups Cooked Chickpeas
- Drizzle Olive Oil or other neutral oil
- 1/2 Tsp Salt
- 1/2 Tsp Smoked Paprika
- 1 Tsp Chili Powder
- 1/8 Tsp Turmeric
- 1/2 Tsp Oregano
- Mixed Greens
- Avocado
- Sesame Seeds for Garnish
Instructions
- Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
- Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15-20 minutes, or until desired level of crunchiness is reached. When done, remove from oven and let cool.
- Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
Recipe & Image: Well & Full
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