Buddha Bowl with Spicy Roasted Chickpeas (Edit recipe)

When they say "Eat Your Rainbow", this is what they mean! If you are craving something healthy but are not in the mood to turn your stove on in these summer months or spend hours cooking in the kitchen, then make this delicious Buddha bowl. I use a mix of brown rice and salad greens as the base, but you could do one or the either, add some sliced rainbow colored veggies, a cup of spicy roasted chickpeas for the crunch (which by the way you can make in bulk beforehand), some store bought Fattoush dressing (or any other dressing you enjoy) and you have a Vegan, Gluten-Free, Dairy-free meal ready.

20 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1012
Fat:	33 g
Carbohydrates:	156 g
Protein:	38 g
Cholesterol:	0 g
Sodium:	780 mg
Fiber:	39 g
Sugars:	22 g
Calculated per serving.

by Priyanka Nadkarni

Serves: 2

Ingredients

For the Spicy Roasted Chickpeas

19 oz Chickpeas
0.5 tsp Paprika
0.125 tsp Turmeric Powder, Primal Palate
0.5 tsp Ground Cumin, Primal Palate
0.5 tsp Granulated Garlic, Primal Palate
0.5 tsp Salt
1 - 2 Tbsp Extra Virgin Olive Oil

For the Buddha Bowl

1 cup Brown Rice, cooked
0.5 - 1 cup Spring Mix Salad Greens Lettuce, washed and dried
0.25 cup Cucumber, sliced
0.25 cup Red Bell Pepper, diced
0.25 cup Yellow Bell Pepper, diced
0.25 cup Carrots, julienned/ shredded
0.25 cup Radish, sliced
1 Tbsp Mint Leaves
0.25 cup Fattoush Mediterranean Dressing, or your favorite salad dressing

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Spicy Roasted Chickpeas:
Preheat the oven to 425°F and line a baking tray with parchment paper.
Rinse and drain the can of chickpeas, discarding the water. Using paper towels, thoroughly pat dry chickpeas to remove moisture. This is an essential step to ensure crispy chickpeas.
Coat the chickpeas with spices - paprika, turmeric powder, cumin powder, garlic powder, salt and olive oil.
Bake in the 425°F preheated oven for 20-30 mins, until crispy.
To assemble the Buddha bowl:
In a bowl, layer the brown rice followed by mixed salad greens, roasted chickpeas, cucumber, red bell pepper, yellow bell pepper, carrot, radish and mint leaves.
Nestle a small bowl in between and pour Fattoush dressing (or your favorite homemade/ store-bought salad dressing).
Serve the Buddha bowl. Before enjoying, pour over the Fattoush dressing and give it all a good toss.

Notes

Update: Cedar Valley Selections have discontinued selling their salad dressings. Use another brand of Fattoush dressing or make your own by combining 3 tbsp Olive Oil, 2 tbsp Lemon juice (or red wine vinegar), 2 garlic cloves (grated), 1 tsp sumac, 1 tsp pomegranate molasses, 1/2 tsp dried mint, 1/2 tsp salt, 1/4 tsp freshly cracked Black pepper and giving it a good shake. You can also swap the Fattoush dressing with any other salad dressing of your choice. To make this recipe Plant-based Whole30 compatible, skip the brown rice and double the greens.