Colorful Chickpea Buddha Bowl – Ready Under 20 mins.

This Chickpea Buddha Bowl is literally a bowl of time saving deliciousness that is a boon for busy weekday meals. It’s super easy to make, only need a few ingredients and comes together under 30 mins. I mean, who doesn’t love when you don’t have to spend a bunch of time thinking, organizing and prepping a meal?! Not only a time saver, this is also filled with nutrition that covers all the macros and micros.

Don’t have exactly what’s listed on the recipe? Switch it up with other simple ingredients like peppers, black beans, any choice of greens or grains.

Chickpea Buddha Bowl Ingredients:

• 1 Can of Chickpeas
• 4 oz. of Spinach or Arugula
• 2 Cups of Grape Tomatoes cut into halves
• 1 Cup of Uncooked Quinoa cooked as per directions
• 2 Persian Cucumbers or 1 medium size English Cucumber
• 4-5 Mini Radishes sliced
• Pickled Onions – Find my Pickled Onions Recipe
• Lime Wedges

Roasted Chickpeas Ingredients:

• Salt to taste
• 1/2 tsp. Turmeric
• 1/2 tsp. Chili powder
• 1/2 tsp. Garlic powder
• 1 Tbsp. EVOO

Stovetop Roasted Tomatoes Ingredients:

• 1 tsp. Dried Basil
• 4 Garlic pods minced
• Salt to taste
• 2 Tsp. EVOO

Greens Ingredients:

• 1 tsp. EVOO
• Salt to taste
• 1/4 tsp. Black pepper

Steps:

1. Start by cooking your quinoa with 2 cups of water and place it on the stove on medium heat. Cook until water is fully evaporated about 10 mins.
2. Mean while, take a wide pan, add the EVOO. Let it heat up for about 30 secs.
3. Next, wash and drain your chickpeas and slight dab them with a paper towel to remove any excess water.
4. Add the chickpeas the pan followed by the spices. Mix everything until well coated. Spread them out in the pan and cook for 3 mins undisturbed on medium heat.
5. After 3 mins give them a toss, spread them out again and continue to cook for another 3-4 mins. until browned.
6. Once done, take them aside.
7. To the same pan, add 1 tsp. EVOO along with the greens, salt & pepper. Mix them and cook them until slightly wilted – about 2 mins. Take them aside.
8. To the same pan, add EVOO & garlic. Let them cook for about a min.
9. Add the halved Tomatoes to the pan along with salt & basil. Let the tomatoes cook for 2-3 mins. until the juices start to ooze out.
10. Take a plate, add the quinoa, chickpeas, greens, tomatoes, cucumbers, radishes & pickled onions. Serve with a wedge of lime & Enjoy!