Zucchini Buddha Bowl
The Buddha bowl is a balanced, nutrient-rich dish prepared differently in various cultures. One of its greatest advantages is that it can be combined in an extremely diverse way. This version is made with fresh vegetables, quinoa, and roasted chickpeas, which is not only delicious but also extremely healthy. It is a perfect choice for a light lunch or dinner.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the quinoa, then cook it in 300 ml of water over medium heat for about 15 minutes, or until all the water is absorbed. Let it rest for 5 minutes, then fluff with a fork.
2
Drain the chickpeas, then toss them with 1 tablespoon of olive oil, turmeric, salt, and pepper. Sauté in a skillet for 5-7 minutes, until golden brown.
3
Slice the zucchini into thin strips or spiralize it. Sauté in a skillet with 1 tablespoon of olive oil for 3-4 minutes, until slightly softened.
4
Cut the bell pepper and carrot into thin strips. Slice the avocado.
5
In a large bowl, arrange the quinoa, roasted chickpeas, sautéed zucchini, fresh baby spinach, bell pepper, carrot, and avocado.
6
Drizzle with freshly squeezed lemon juice and sprinkle with toasted sesame seeds for added flavor.
7
Serve immediately, or store in the refrigerator if you'd like to prepare it in advance.
