Chickpea Buddha Bowl
This chickpea buddha bowl is built to fill up bellies! This one-bowl meal includes lots of plant-based goodies, including brown rice, fresh veggies, crispy chickpeas, creamy avocado, and turmeric tahini dressing. It's the perfect healthy lunch or dinner!
Servings: 2 servings
Calories: 414kcal
Ingredients
Bowl
- 2 carrots
- 3 cups kale
- 6 radish
- 1 1/2 cups cooked brown rice - or any other grains - (around ½ cup or 100g uncooked rice)
- 1 avocado
Golden Chickpeas
- 1 tablespoon extra virgin olive oil
- 2 spring onions - or 1 yellow onion
- 1 clove of garlic - minced
- 1 teaspoon cumin seeds
- 1 can chickpeas - drained (14.5 oz)
- 1 teaspoon turmeric powder
- Salt
- Black pepper
Toppings
- 1 spring onions
- Chili
- Salad cress - or microgreens
- Sesame seeds
Dressing
- 2 servings Turmeric Tahini Dressing
Instructions
- Slice the radish into thin rounds, and chop the carrots into small batons.
- Remove the hard stalk from the kale leaves, and either boil it in water for 3 to 5 minutes or place them in a bowl and massage it with a bit of olive oil and lemon juice until they become soft.
- Cut the avocado in half, remove the seed, peel and slice it.
- Prepare the golden chickpeas: Place a pan on medium-high heat. Add the extra virgin olive oil, then saute the onions and garlic until golden. Add the cumin seeds and let them roast for around 30 seconds to let them release their flavor. Then add the turmeric powder and the drained chickpeas. Season with salt and pepper and cook for about 5-10 minutes until golden and crisp on the edges.
- Assemble the individual Buddha bowls: add the cooked brown rice, chickpeas, kale, carrots, radish slices, and avocado, and top with sliced green onions, fresh chili slices, sesame seeds, salad cress, or microgreens.
- Serve with the turmeric tahini dressing, and enjoy!
Notes
Note 1: Swap out the veggies, grains, or protein to use up ingredients you have on hand.
How to Store: These bowls are best kept in an airtight container in the fridge and enjoyed within 4 to 5 days. You should store the avocado separately, but it will begin to brown quickly, so it's best sliced fresh right before each meal. Store the dressing in a separate container and add at the last minute.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 414kcal | Carbohydrates: 59g | Protein: 10g | Fat: 18g | Sugar: 5g