Buddha Bowl with Curried Chickpeas
My favorite Buddha Bowl Recipe
Buddha bowls, nourish bowls, rainbow bowls, hippie bows, macro bowls, yoga bowls… these beauties have many names and have become increasingly popular over the past couple of years.
And I, for one, couldn’t be happier about it! I would be happy to eat these colorful bowls for breakfast, lunch, and dinner.
They are simple to make, beautiful, nourishing, and (maybe surprisingly) kid friendly.
My favorite way to serve savory dinner Buddha bowls is to set out bowls of various nutrient dense ingredients/toppings and let everyone make their own bowl.
There are no rules – just be sure to include veggies and protein, and several colors and textures.
If you take an hour over the weekend to prep some foods that take longer, your Buddha bowls will be quick and easy.
I like to cook quinoa, lentils and some veggies like beets and sweet potatoes over the weekend.
You can dress your bowls with your favorite dressing or add a dollop of hummus, tahini, salsa, or guacamole. Or leave them undressed!
A bowl of quinoa with roasted kale, avocado, and a poached egg is one of my go-to lunch or dinner recipes for nights when there’s “nothing” in the house to eat. It’s so much healthier, cheaper, and quicker than that pizza delivery that will leave you with a bellyache.
- 2 (15 oz.) cans chickpeas
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon curry powder
- 2 cups cooked quinoa or other base
- favorite veggies for making your Buddha bowl
- hummus or tahini dressing
- Preheat oven to 400 degrees F. Drain and rinse chickpeas. Gently dry chickpeas until they are no longer wet and shiny. On a baking sheet, toss chickpeas with olive oil and salt to coat. Roast for 25 minutes, or until crisp. Toss with curry powder and enjoy warm!
Prep Time: 2 mins.
Cook time: 30 mins.
Total time: 32 mins.
Tags: vegan, vegetarian, chickpeas, Buddha bowls