/gheeː peaː teaː/
Servings: 2 | 45 minutes | 600 kcal
Buddha bowls, named for their big, bowl-like shape, are hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. They may also include toppings like nuts, seeds and dressings for added texture and flavor. They're often vegan and have been popularized by health enthusiasts around the world.
I remember creating this recipe on a whim when I had a lot of colorful veggies left over in the fridge. The result was a beautiful, vibrant, and healthful dish that quickly became a fan favorite.
Ingredients
- 1 cups Quinoa
- 1 cups Chickpeas
- 1 pieces Sweet potato
- 1 pieces Red bell pepper
- 1 pieces Avocado
- 2 cups Baby spinach
- 2 teaspoons Olive oil
- 1 teaspoons Salt
- 1 pieces Lemon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Peel and cut the sweet potato into small cubes. Slice the red bell pepper.
- On a baking sheet, toss the sweet potatoes and red bell pepper with a drizzle of olive oil and a pinch of salt. Roast in the oven for about 20 minutes until tender.
- In the meanwhile, cook the quinoa according to the package instructions.
- Drain and rinse the chickpeas, then set aside.
- When the veggies are done roasting, let them cool for a few minutes. Assemble your Buddha bowls: divide the cooked quinoa between two bowls. Top each bowl with equal amounts of the roasted veggies, chickpeas, and baby spinach.
- Cut the avocado in half, remove the pit, and slice. Add to the bowls.
- Squeeze the lemon over the bowls, drizzle with a little more olive oil if desired, and sprinkle with salt. Enjoy!