Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Ingredients
Quinoa
- 1 Cup Quinoa rinsed
- 2 Cups Water
Chickpeas
- 1 1/2 Cups Cooked Chickpeas
- Drizzle Olive Oil or other neutral oil
- 1/2 Tsp Salt
- 1/2 Tsp Smoked Paprika
- 1 Tsp Chili Powder
- 1/8 Tsp Turmeric
- 1/2 Tsp Oregano
Red Pepper Sauce
- 1 Red Bell Pepper ribs and seeds removed
- 2 Tbs Olive Oil or other neutral oil
- Juice from 1 Lemon
- 1/2 Tsp Pepper
- 1/2 Tsp Salt
- 1/2 Tsp Paprika
- 1/4 Cup Fresh Cilantro
Everything Else
- Mixed Greens
- An Avocado
- Sesame Seeds for Garnish
Instructions
1) Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
2) Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.
3) To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
4) Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
5) Enjoy!
Ben Wu