This vegan buddha bowl has it all - fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce! RECIPE UPDATED December 2017.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 2
Ingredients
Quinoa
1CupQuinoarinsed
2CupsWater
Chickpeas
1 1/2CupsCooked Chickpeas
Drizzle Olive Oilor other neutral oil
1/2TspSalt
1/2TspSmoked Paprika
1TspChili Powder
1/8TspTurmeric
1/2TspOregano
Red Pepper Sauce
1Red Bell Pepperribs and seeds removed
2TbsOlive Oilor other neutral oil
Juice from 1/2 Lemonor more to taste
1/2TspPepper
1/2TspSalt
1/2TspPaprika
1/4CupFresh Cilantro
Everything Else
Mixed Greens
An 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 doneness is reached. When done, remove from oven and let cool.
To make red pepper dressing, add all dressing ingredients to a blender (not a food processor) and blend on high until smooth. Taste, and adjust seasonings to your preference.
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.
Enjoy!
Notes
P.S. I used the Magic Bullet blender (affiliate link) to make the sauce in this recipe. I love my Magic Bullet for smaller-batch recipes and highly recommend it!