Quinoa Chickpea Buddha Bowl
Delicious vegan quinoa chickpea buddha bowl recipe.
Pin Recipe
Servings -2
Calories -533kcal
Ingredients
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
Instructions
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.
Nutrition
Calories: 533 kcal | Carbohydrates: 62 g | Protein: 18 g | Fat: 25 g | Saturated Fat: 3 g | Sodium: 691 mg | Potassium: 881 mg | Fiber: 11 g | Sugar: 4 g | Vitamin A: 3487 IU | Vitamin C: 113 mg | Calcium: 143 mg | Iron: 5 mg