claire

IMG_3086I love to have greens in my meals but my body just does not crave them as much in the winter. I want something that is warming to my body rather than cooling it down. As you know from most of my snapchats, I’m quite the smoothie bowl decorator so of course these buddha bowls sparked my interest. They’re simple to make and if you meal prep, you can have them for multiple days throughout the week! It’s nice when you roast the sweet potatoes in advance and make large batches of the quinoa to be used in multiple recipes!


This one was topped with a red pepper sauce (my fave) and the roasted spicy chickpeas make for a delicious snack.


Serves: 2

Hands-on time: 30 minutes

Total time: 1 hour

Vegan, Gluten-free, vegetarian, dairy free

Ingredients


Quinoa

1 cup quinoa, rinsed

2 cups water


Chickpeas

1 ½ cups cooked chickpeas

Drizzle coconut oil (or other oil)

½ tsp salt

½ tsp smoked paprika

1 tsp chili powder

⅛ tsp turmeric

½ tsp cayenne


Red Pepper Sauce

1 red bell pepper, ribs and seeds removed

2 Tbs olive oil (or other neutral oil)

Juice from 1 lemon

½ tsp pepper

½ tsp salt

½ tsp paprika

¼ cup fresh Cilantro


Everything Else

Mixed greens

Avocado slices

Roasted sweet potato

Sliced tomatoes


Directions

  1. Preheat oven to 425. Toss chickpeas, coconut oil, and salt in a bowl until chickpeas are evenly coated. Line baking sheet with parchment paper and bake chickpeas for 30 minutes. Remove and let cool. Add in other spices. Do this last to prevent burning, which creates a bitter taste.
  2. While chickpeas are roasting, cook quinoa. Rinse quinoa. Place two cups of water to a boil, add quinoa. Cover and simmer until all water is absorbed (about 20 minutes). Remove from heat and keep covered for about 10 minutes to absorb excess water.
  3. To make the red pepper dressing, add all the ingredients to a food processor or blender and blend until combined.
  4. Assemble the buddha bowls and drizzle everything with red pepper sauce.
  5. Enjoy!

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