Like the spiritual guru it’s named after, Buddha bowls (sometimes referred to as glory or hippie bowls) are filling dishes that usually include raw or roasted veggies, legumes, healthy grains, sometimes they include toppings such as nuts or seeds, and are usually dressed with a vinaigrette style dressing for added texture and flavor.
Though Buddha bowls can contain a whole array of ingredients and can be seasoned in any number of ways, the basic formula remains the same.
I was introduced to Buddha bowls a number of years ago at Quintessence in the East Village and loved ‘em ever since.
I was greatly inspired and started creating some new ones in my kitchen.
It is such a wonderful way to eat.
This one right here is my favorite combo: Fluffy quinoa, spicy roasted chickpeas, mixed greens, avocado, sun-dried tomatoes with a lemon parsley dressing.
Simple to make and jam-packed with filling nutrients and good-for-you vitamins.
If you can’t tell, I’m a pretty big fan. Let me rephrase that, I’m a huge fan.
A melting pot of flavors and textures, you’ll want to dive your fork into this colorful bowl of flavor.
Is your mouth watering yet?
1 cup quinoa
1 tablespoon olive oil
2 cups of water
1 (15 oz / 425 gr) can chickpeas, rinsed well
1 teaspoon salt
½ teaspoon sweet paprika
1 teaspoon chili powder (adjust to taste)
½ teaspoon curry powder
¼ teaspoon dried oregano
Juice of 2 lemons
6 tablespoons olive oil
¼ cup fresh parsley
1 teaspoon salt
¼ teaspoon ground black pepper
2 avocados, pitted ad sliced
4 tablespoons sun dried tomatoes in olive oil
8 cups mixed greens of choice
Place quinoa into a fine-mesh strainer. Rinse thoroughly with cold water for about 2 minutes. Drain
Heat olive oil in a saucepan over medium-high heat. Add quinoa and toast for 1 minute, or until the water has evaporated.
Add 2 cups of water. Bring to a boil, lower to a gentle simmer, cover, and cook for 15 minutes. Remove from the heat and let stand for 5 more minutes covered.
Remove the lid and fluff the quinoa with a fork (you should see tiny spirals separating from the quinoa seeds
Preheat oven to 425°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In a bowl toss chickpeas, oil, and spices until chickpeas are evenly coated.
Spread chickpeas onto the lined baking sheet and bake for 15 minutes. Remove and let cool.
Add all the ingredients in a blender and blend until smooth.
Assemble the bowls
Divide the greens, quinoa, avocado, sun dried tomatoes, and chickpeas equally among 2 bowls. Drizzle with the dressing and serve.
One serving yields 535 calories, 16 grams of fat, 73 grams of carbs, and 20 grams of protein.