Wholesome Chickpea Buddha Bowl
This Wholesome Chickpea Buddha Bowl recipe is inspired by my love for plant-based meals that are both satisfying and packed with nutrients. I first tried a similar dish at a local vegan restaurant and was amazed by the combination of flavors and textures. Since then, I've been experimenting with different ingredients to create the perfect Buddha bowl that's not only delicious but also easy to make.
The beauty of this recipe lies in its versatility. You can easily swap out ingredients based on your preferences or what you have available in your pantry. It's a great way to use up leftover veggies and grains while creating a balanced meal that's full of protein, fiber, and healthy fats.
One of my favorite things about this dish is how it brings people together. Whether you're hosting a dinner party or enjoying a quiet meal with family, everyone can customize their own Buddha bowl to suit their tastes. It's a fun and interactive way to enjoy a wholesome meal together.
- 1 cup quinoa
- 2 cups water
- 1/4 teaspoon salt
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale
- 1 medium avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/4 cup hummus
- 1/4 cup tahini dressing
- In a medium saucepan, combine quinoa, water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and fluffy.
- Preheat oven to 400°F (200°C). In a mixing bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, ground cumin, 1/4 teaspoon salt, and black pepper. Spread chickpeas evenly on a lined baking sheet and roast for 20-25 minutes, stirring occasionally, until crispy.
- While the quinoa and chickpeas cook, prepare the vegetables: wash and chop kale, slice avocado, halve cherry tomatoes, and shred carrots.
- To assemble the Buddha bowls, divide the cooked quinoa among four bowls. Top each bowl with equal portions of roasted chickpeas, kale, avocado, cherry tomatoes, and shredded carrots.
- Finish each bowl with a dollop of hummus and a drizzle of tahini dressing. Serve immediately.