Buddha Bowl

  • Serving Size2


    • 1/2 c Quinoa, rinsed
    • 1 1/2 c Chickpeas
    • 1 red bell pepper ribs with seeds removed.

    For quinoa:

    • 1 c water

    For chickpeas:

    • Drizzle approved oil
    • 1/2 tsp salt
    • 1/2 tsp smoked paprika
    • 1 tsp chili powder
    • 1/8 tsp turmeric
    • 1/2 tsp oregano

    For red pepper sauce:

    • 2 T approved oil
    • Juice from 1/2 Lemon or more to taste
    • 1/2 tsp pepper
    • 1/2 tsp salt
    • 1/2 tsp paprika
    • 1/4 c fresh cilantro

    Everything else:

    • Mixed greens
    • An avocado
    • Sesame seeds, for garnish



    Start by cooking the quinoa. Bring 1 cup 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 F. 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.

    Recipe adapted from: wellandfull.com

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