This dish explodes with an incredible amount of fiber and micronutrients. You can make this vegan, vegetarian, or traditional omnivorous based on what you choose to add or take away. I love this meal because there are endless combinations for making a delicious and nutritious meal.
BUDDHA BOWL
WITH RED PEPPER DRESSING
Makes: 3 servings
Serving size: 1 bowl
Prep time: 5 minutes
Cook time: 10 minutes
INGREDIENTS
1 cup chickpeas
1 tsp extra virgin olive oil
1⁄2 tsp smoked paprika
1⁄2 tsp turmeric
1⁄2 tsp chili powder
1⁄2 tsp salt
1 portobello mushroom cap, sliced
8 cherry tomatoes, halved
11⁄2 cups bean sprouts
1 cup cooked quinoa
3 cups mixed greens
1 medium avocado, sliced
1⁄2 cup edamame
1 tbsp sesame seeds
for the dressing
12oz (340g) roasted red peppers
1 tbsp extra virgin olive oil
juice of 1⁄2 lemon
2 garlic cloves
1 tsp sea salt
1 tsp ground black pepper
DIRECTIONS
1 Preheat the oven to 425°F (218°C).
2 In a bowl, combine the chickpeas, olive oil, paprika, turmeric, chili powder, and salt, gently tossing to evenly coat the chickpeas. Place the mixture on a baking pan lined with parchment paper. Bake until golden, about 20 to 30 minutes. Remove the chickpeas from the oven and set aside to cool.
3 In a blender on high speed, make the dressing by blending the peppers, olive oil, lemon juice, garlic, salt, and pepper until smooth. Taste and adjust the seasonings as needed. Set aside or refrigerate until needed.
4 In a saucepan on the stovetop over medium heat, cook the mushroom and tomatoes until soft and slightly browned, about 3 to 4 minutes. Add the bean sprouts and cook for 1 minute more. Remove the vegetables from the stovetop and allow to cool slightly.
5 Place equal amounts of chickpeas, quinoa, mixed greens, avocado, edamame, mushroom, and tomatoes in 3 bowls. Drizzle the red pepper dressing and sprinkle the sesame seeds over the top. Serve immediately.
NUTRITION FACTS
per serving
315
7g
32g
33g
BUDDHA BOWL