Hadrien Bennett

Buddha Bowl, Vegan

Well, once again I did this Buddha Bowl recipe, and it’s so good! It’s full of healthy things, and it doesn’t taste bad!

I feel like there are no recipes to make those bowls BUT I wanted to share this one with Y’all!

Let’s get started, shall we?

You’ll need:

  • 130 g (1 cup) quinoa
  • 400 g cooked chickpeas
  • Olive oil
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1 tsp chilli powder
  • 1/8 tsp turmeric
  • 1/2 tsp Oregano
  • 1 red bell pepper
  • Juice from 1 lemon
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 paprika
  • Baby spinach
  • Avocado

What you need to do:

  1. 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
  2. Preheat oven to 180°C. In a bowl, toss chickpeas, oil, salt, paprika, chilli, turmeric and oregano until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.
  3. To make red pepper dressing, add bell pepper deseeded, lemon juice, pepper, salt and paprika to a blender and blend until smooth.
  4. Finally, assemble the Buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce.

Tadah ready (!!). ENJOY!

Please if you like the recipe, don’t forget to share it! And subscribe to my newsletter to always be on top with my newest recipe. You can follow me on Instagram and Twitter too! Links in the sidebar.

The veggies adventure signing off!


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