Chickpea Buddha Bowl
The popularity of Buddha bowls is growing worldwide among those who love a healthy lifestyle. This Chickpea Buddha Bowl is a perfect example of how to create a colorful, nutritious, and satisfying meal from simple ingredients. Quinoa and chickpeas provide protein, while fresh vegetables and tahini dressing enrich the flavors and textures. This dish is ideal for a light lunch or dinner and is guaranteed to brighten your day!
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Ingredients for this recipe
Servings: 2
200
g
Cooked chickpeas
150
g
Quinoa
1
Carrot
1
Avocado
1
Cucumber
1
Small red cabbage
50
g
Arugula
20
ml
Lemon juice
30
g
Tahini (sesame seed paste)
30
ml
Olive oil
1
tsp
Salt
0.5
tsp
Black pepper
10
g
Sesame seeds (toasted, optional)
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Preparation Steps
1
Rinse the quinoa thoroughly under cold water. Then, cook it in twice the amount of salted water until tender (about 15 minutes).
2
Julienne the carrot, cucumber, and red cabbage, or shred them. Thinly slice the avocado.
3
In a bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until smooth and creamy.
4
Assemble the Buddha bowls: divide the cooked quinoa between the bowls. Arrange the prepared vegetables and cooked chickpeas aesthetically on top of the quinoa.
5
Drizzle the dressing over the bowl's contents and sprinkle with toasted sesame seeds, if using.
6
Serve immediately, or refrigerate for later. Enjoy as a standalone dish or a light lunch.
