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Happy Buddha Bowl

Servings: 2

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!