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Drizzle bowls with your homemade dressing as desired and top with toasted sesame seeds.
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Happy Buddha Bowl
Many of us make a goal to work more Vegetables into our meals each year – Happy Buddha Bowls are here to satisfy our appetites while supporting this goal!
Whether you call it a Buddha Bowl, Grain Bowl, or simply a Beautiful Meal, you’re going to LOVE this combo with crispy roasted garbanzos and an INCREDIBLE homemade dressing!
Buddha Bowls are super flexible! You can add any combination of grains and veggies you like, so have some fun trying different combinations.
Make 2 servings
Ingredients:
-
1 cup quinoa, cooked
-
1 red bell pepper, thinly sliced
-
15-ounce can of chickpeas, rinsed and drained
-
1 Tbsp avocado oil or olive oil
-
4 cups of lettuce, kale, or cabbage greens of choice, sliced thin
-
1 large cucumber, chopped
-
½ avocado, thinly sliced
-
1 tsp toasted sesame seeds
Dressing:
-
2 Tbsps all-natural peanut butter or almond butter
-
1 fresh lemon, juiced
-
2 Tbsps extra-virgin olive oil
-
1 Tbsp water, or more until desired consistency
-
sea salt freshly ground black pepper, to taste
Instructions:
After rinsing, allow your chickpeas to sit on paper towels or a kitchen towel to dry. Preheat your oven to 400 degrees f.
Spread your chickpeas and red pepper slices evenly onto a large baking sheet, and toss the chickpeas and peppers with oil, sea salt, and pepper.
Roast in your preheated oven for 20 to 25 minutes.
Meanwhile, whisk all of the ingredients for the dressing in a small bowl, until the peanut butter is thoroughly mixed in.
Arrange the remaining ingredients equally in two separate serving bowls with the cooked quinoa, then add your roasted peppers and chickpeas.
Drizzle bowls with your homemade dressing as desired and top with toasted sesame seeds.
Serve and enjoy!
💚Rachel
Ingredients
- 1 cup quinoa, cooked
- 1 red bell pepper, thinly sliced
- 15-ounce can of chickpeas, rinsed and drained
- 1 Tbsp avocado oil or olive oil
- 4 cups of lettuce, kale, or cabbage greens of choice, sliced thin
- 1 large cucumber, chopped
- ½ avocado, thinly sliced
- 1 tsp toasted sesame seeds
Dressing:
- 2 Tbsps all-natural peanut butter or almond butter
- 1 fresh lemon, juiced
- 2 Tbsps extra-virgin olive oil
- 1 Tbsp water, or more until desired consistency
- sea salt freshly ground black pepper, to taste
Instructions
- After rinsing, allow your chickpeas to sit on paper towels or a kitchen towel to dry.
- Preheat your oven to 400 degrees f.
- Spread your chickpeas and red pepper slices evenly onto a large baking sheet, and toss the chickpeas and peppers with oil, sea salt, and pepper.
- Roast in your preheated oven for 20 to 25 minutes.
- Meanwhile, whisk all of the ingredients for the dressing in a small bowl, until the peanut butter is thoroughly mixed in.
- Arrange the remaining ingredients equally in two separate serving bowls with the cooked quinoa, then add your roasted peppers and chickpeas.
- Drizzle bowls with your homemade dressing as desired and top with toasted sesame seeds.
- Serve and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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