Quinoa & Chickpea Buddha Bowl
A nutritious and colorful Buddha bowl with quinoa, chickpeas, and fresh vegetables.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup shredded purple cabbage
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Rinse the quinoa under cold water. Cook quinoa according to package instructions, then let it cool slightly.
Preheat oven to 400°F (200°C). Toss chickpeas with 1 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until crispy.
Prepare the vegetables: Slice the avocado, halve the cherry tomatoes, dice the cucumber, and shred the purple cabbage.
Make the dressing: Whisk together 1 tbsp olive oil, lemon juice, salt, and pepper in a small bowl.
Assemble the Buddha bowl: Divide the quinoa between two bowls. Top with roasted chickpeas, avocado, cherry tomatoes, cucumber, and purple cabbage.
Drizzle the dressing over the bowls and garnish with fresh cilantro. Serve immediately.
Chef's Tips
- Meal Prep: Cook quinoa and roast chickpeas in advance for quick assembly during the week.
- Extra Protein: Add grilled chicken, tofu, or hard-boiled eggs for more protein.
- Dressing Variations: Try tahini or yogurt-based dressings for a different flavor.
- Vegetable Swaps: Use any seasonal vegetables like bell peppers, carrots, or spinach.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Add dressing just before serving.
