Everyone loves a good Buddha Bowl, am I right? Rich of so many vibrant veggies and roasted chickpeas. It's magical. I even brought a container of it to my soul sister who was in for a 12 hour work day- bleh, those are terrible, aren't they? She texted me saying, and I quote: "I would seriously eat this every day if I could". I think it's time you make this. It's the perfect meal, ridiculously nutrient rich and bursting with a million different flavors that come together to create the perfect bite.
1 BPA free can of chickpeas
Refined coconut oil
Dash of red pepper flakes
1 teaspoon garlic powder
Salt, to taste
1 cup red quinoa, or preferred quinoa
1 bag brussels sprouts, washed and halved
1 bundle asparagus, washed and cut into bite sized pieces
1/2 cup balsamic vinegar
1 inch piece of ginger, peeled and sliced into 4 thin pieces
3 large carrots, peeled and shredded
1 small beet, peeled and shredded*
Baby kale blend
Ripe avocado, sliced
*You can shred the carrots and beets in either a food processor or with a cheese grater
*This makes many Buddha bowls, enough for 6 portions. I lined everything up on the counter and allowed everyone to self assemble their own portions. This would be the perfect set up for hosting a lunch or large family meal. I layered the extra ingredients into big jars to take to school, making sure to layer the lettuce last and the quinoa and balsamic reduction first, so nothing would get soggy.
Preheat your oven to 400°F.
Rinse the chickpeas and place them in a glass baking dish. Add in 1 tablespoon of coconut oil, red pepper flakes, garlic powder and salt. Toss until everything is evenly distributed before placing in the oven to bake for 25-30 minutes.
Rinse your quinoa. Place the quinoa is a pot along with 2 cups of water, bring to a boil, reduce heat to a summer and stick a lid over top. All the quinoa to simmer for 15-20 minutes, until the liquid has been absorbed, before removing from heat.
While the chickpeas and quinoa are cooking: In a pan over medium heat add some refined coconut oil and the washed and halved brussels sprouts. Place a lid over top, stirring occasionally to prevent the bottom from burning. Saute for 15 minutes, until fork tender. Remove the lid for the last few minutes to allow any excess moisture to cook out.
In a small sauce pot add some water and bring to a boil. Once boiling add in the asparagus for 2 minutes, then immediately drain and submerge in ice water. This will preserve the color and crunch.
Rinse the small pot and return it back to the stove. Add in the balsamic vinegar and ginger, simmer for 4 minutes to reduce slightly. Remove from heat and set aside.
Assemble: In a bowl lay down a bed of baby kale. Add a spoonful of the cooked quinoa and top it with a spoon of the sauteed brussels sprouts and blanched asparagus. Add some of the shredded carrots, beets and sliced avocado. Top with a big spoonful of the roasted chickpeas before drizzling with the balsamic ginger reduction. Dig in!
Search by Ingredient: