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Quinoa Chickpea Buddha Bowl

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Quinoa Chickpea Buddha Bowl

Quinoa Chickpea Buddha Bowl with zucchini + bok choy.

I stir-fried cooked chickpea with salt, pepper, garlic powder, and smoked paprika. Drizzled tahini-lemon dressing on top and this quickly became my fav nourish/buddha bowl. 🙂

It’s incredibly easy (although not the quickest recipe), so filling and super yum!

Let’s go!

Quinoa Chickpea Buddha Bowl
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4.5 from 2 votes

Quinoa Chickpea Buddha Bowl

Delicious vegan quinoa chickpea buddha bowl recipe.
Course Lunch
Cuisine Universal
Keyword buddha bowl, nourish bowl
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 533kcal
Author Veganbell


To prepare quinoa salad,

  • 1/2 cup quinoa (rinsed)
  • 1 cup water
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 2 tablespoons lemon juice
  • Salt & pepper
  • 2 tablespoons extra virgin olive oil

To prepare chickpeas,

  • 1 tablespoon extra virgin olive oil
  • 2 cups cooked (or canned) chickpeas
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt & pepper

To prepare zucchini + bok choy

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (chopped)
  • 1 cup zucchini (sliced)
  • 2 cups bok choy
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • Salt & pepper
  • 1/2 teaspoon sugar

To prepare tahini-lemon dressing,

  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • Salt & pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons water


Step A: Prepare quinoa salad

  • Rinse quinoa a couple of times. Transfer to a saucepan. Add 1 cup of water. Cover the pan and let it cook for 15-18 minutes, or until the quinoa is done.
  • In a large mixing bowl, add lemon juice + salt + pepper + extra virgin olive oil. Mix well. Then add cooked quinoa + bell peppers. Mix again and set aside.

Step B : Prepare (sauté) chickpeas

  • Set a sauté pan over medium heat. Add oil.
  • Once it's hot, add the cooked chickpeas + smoked paprika + garlic powder + salt + pepper.
  • Stir-saute for 5 minutes. Turn off the heat. Transfer the chickpeas to a separate bowl and set aside.

Step C : Prepare zucchini + bok choy

  • Set the (same) pan over medium heat. Add oil.
  • Once it's hot, add garlic and stir-sauté for 2-3 minutes, or until golden.
  • Next, add zucchini and stir-sauté for 4-5 minutes, or until it's skin turns light brown.
  • Now add bok choy + soy sauce + rice vinegar + salt + pepper + sugar and stir-cook for 2 minutes.
  • Turn off the heat and set aside.

Step D : Prepare tahini-lemon dressing

  • In a mixing bowl, add all the dressing ingredients. Mix well until smooth. Set aside.

Step E : Assemble

  • Assemble quinoa salad + chickpeas + zucchini-bok choy to a serving bowl. Drizzle tahini-dressing on top. Quinoa Chickpea Buddha Bowl is ready.


Calories: 533kcal | Carbohydrates: 62g | Protein: 18g | Fat: 25g | Saturated Fat: 3g | Sodium: 691mg | Potassium: 881mg | Fiber: 11g | Sugar: 4g | Vitamin A: 3487IU | Vitamin C: 113mg | Calcium: 143mg | Iron: 5mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

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