Description
Experience a burst of color and flavor with this Rainbow Buddha Bowl! This vibrant dish features a delightful mix of creamy avocado, crunchy vegetables, and protein-packed chickpeas, all served on a fluffy quinoa base. Perfect for any occasion, it’s quick and easy to prepare, making it ideal for meal prep or impressing guests. Customize it with your favorite ingredients for endless delicious combinations!
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup carrots, shredded
- 2 cups spinach or kale
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- 1 tbsp honey or maple syrup
Instructions
- Rinse quinoa under cold water. Boil 2 cups of water in a medium saucepan, add quinoa, reduce heat, cover, and simmer for 15-20 minutes until fluffy.
- If using canned chickpeas, drain and rinse. For added crunch, toss with olive oil and roast at 400°F (200°C) for 20 minutes.
- Dice cucumber, halve cherry tomatoes, and shred carrots into bite-sized pieces.
- Whisk together lemon juice, olive oil, honey (or maple syrup), salt, and pepper in a small bowl.
- Start with quinoa as the base; layer spinach or kale followed by chickpeas and vegetables.
- Drizzle dressing over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Roasting
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg