This vegan buddha bowl has it all - fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce
Vegan Buddha Bowl
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
1 Cup Quinoa rinsed
2 Cups Water
1 1/2 Cups Cooked Chickpeas
Drizzle Olive Oil or other neutral oil
1/2 Tsp Salt
1/2 Tsp Smoked Paprika
1 Tsp Chili Powder
1/8 Tsp Turmeric
1/2 Tsp Oregano
Red Pepper Sauce
1 Red Bell Pepper ribs and seeds removed
2 Tbs Olive Oil or other neutral oil
Juice from 1/2 Lemon or more to taste
1/2 Tsp Pepper
1/2 Tsp Salt
1/2 Tsp Paprika
1/4 Cup Fresh Cilantro
Sesame Seeds for Garnish
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.