Colorful Chickpea Buddha Bowl - Ready Under 20 mins
Easy to make, one pan meal with minimal ingredients and maximum flavor
Ingredients
Buddha Bowl Ingredients
- 15.5 Oz. Chickpea or 1 Can
- 4 Oz. Spinach or Arugula
- 2 Cups Grape Tomatoes halved
- 1 Cup Uncooked Quinoa cooked per directions
- 2 Persian Cucumber or 1 medium English Cucumber
- 4-5 mini Radishes sliced
- 1/2 Cup Pickled onions for garnish or use regular red onions
- 2-3 Lime Wedges
Roasted Chickpeas Ingredients:
- 1/2 tsp. Turmeric
- 1/2 tsp. Chili Powder
- 1/2 tsp. Garlic Powder
- 1 Tbsp. EVOO
- Salt to taste
Stovetop Roasted Tomatoes Ingredients:
- 1 tsp. Dried Basil
- 4 medium Garlic Pods minced
- 2 tsp. EVOO
- Salt to taste
Greens Ingredients:
- 1 tsp. EVOO
- 1/2 tsp. Black Pepper
- Salt to taste
Instructions
- 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.
Chickpeas
- Mean while, take a wide pan, add the EVOO. Let it heat up for about 30 secs.
- Next, wash and drain your chickpeas and slight dab them with a paper towel to remove any excess water.
- 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.
- After 3 mins give them a toss, spread them out again and continue to cook for another 3-4 mins. until browned. Once done, take them aside.
Greens
- 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.
Tomatoes
- To the same pan, add EVOO & garlic. Let them cook for about a min.
- 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.
Buddha Bowl
- Take a plate, add the quinoa, chickpeas, greens, tomatoes, cucumbers, radishes & pickled onions. Serve with a wedge of lime & Enjoy!