Chickpea Quinoa Buddha Bowls

Like any good Buddha bowl, this bowl contains your veggies, grains and protein with a sauce to hold it all together. It’s the type of meal that not only tastes good, but feels good and wholesome too.

It’s a warm Buddha bowl, with all but the avo being cooked; making it perfect for chilly lunches or dinners but it works just as well cold.

I used quinoa as the grain and chose to cook it in bone broth, as quinoa absorbs the liquid which means it absorbs the taste and nutrients found in the bone broth. You can just cook the quinoa in water or a vegetable broth if you don’t eat meat.

The tahina coated chickpeas, saucy sautéed tomatoes and avo act as a “sauce” adding flavour and texture to the bowl, which is best eaten after mixing everything up so you get a bit of every component in one bite.

This bowl is an easy pantry staple recipe, the only ingredients that you may not have on hand are the Tahini paste – I’ve been using this one and the Quinoa, I like using a mix of red and white quinoa which you can do by combining a white quinoa like this with red quinoa like this – I’d recommend doing 2 parts white to 1 part red if you’re mixing.

Chickpea Quinoa Buddha Bowls

A wholesome Buddha Bowl made from your basic ingredients like chickpeas, tomatoes, avo, quinoa and sweet potato. This recipe is nut free, gluten free, vegan and has no added sugars

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Course Main Dish

Cuisine Gluten Free, No Added Sugar, Nut Free, Vegan

Servings 2 servings

Ingredients

  

• 1/2 C quinoa uncooked
• 2 sweet potato peeled and sliced
• 1 c baby tomatoes halved
• 2 tbsp olive oil divided
• 1 can chickpeas rinsed and drained
• 3 tbsp tahina
• 2 tbsp lukewarm water
• 1 tbsp lemon juice
• 3 tbsp fresh parsley finely chopped
• salt and pepper to taste

Instructions

 

• . Preheat the oven to 200°C
• . Toss the sliced sweet potato with 1 tbsp olive oil and spread evenly (no overlapping) on a baking tray. Sprinkle with salt and pepper. Bake for 25-30 minutes, or until the sweet potatoes are cooked and slightly golden.
• Cook the quinoa according to package instructions. Set aside
• Heat 1 tbsp of olive oil in a frying pan and add in the baby tomato halves. Sauté for 5-8 minutes, until the tomatoes are soft and juicy. Add salt to taste and remove from heat. Set aside.
• Combine the tahini paste, water, lemon juice and parsley in a mixing bowl. Add in chickpeas and combine well. Add salt and pepper to taste.
• To assemble the bowls, divide the quinoa, sweet potato, tomatoes and chickpeas between two bowls. Top each bowl with half an avocado. Serve

Notes

You can cook your quinoa in broth instead of water. I used a bone broth and it added a nice flavour.

These bowls are good hot / cold and can be stored in the fridge for up to 3 days.