The Vegan Buddha Bowl

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 1/2 cups Chickpeas, Cooked
  • 1/4 cup Cilantro, fresh
  • 1 Greens, mixed
  • 1 Lemon, Juice from
  • 1/2 tsp Oregano
  • 1 Red bell pepper

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Paprika
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 Sesame seeds
  • 1/8 tsp Turmeric

• Oils & Vinegars

  • 1 Drizzle Olive oil
  • 2 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on wellandfull.com

Description

Ingredients

• 1 Cup Quinoa, rinsed
• 2 Cups Water
• 1½ Cups Cooked Chickpeas
• Drizzle Olive Oil (or other neutral oil)
• ½ Tsp Salt
• ½ Tsp Smoked Paprika
• 1 Tsp Chili Powder
• ⅛ Tsp Turmeric
• ½ Tsp Oregano
• 1 Red Bell Pepper, ribs and seeds removed
• 2 Tbs Olive Oil (or other neutral oil)
• Juice from 1 Lemon
• ½ Tsp Pepper
• ½ Tsp Salt
• ½ Tsp Paprika
• ¼ Cup Fresh Cilantro
• Mixed Greens
• An Avocado
• Sesame Seeds for Garnish

Directions

• 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.
• Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices 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.
• To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
• Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
• Enjoy!