Chickpea and Quinoa Buddah Bowl Ingredients
This chickpea and quinoa buddha bowl recipe is one of my favourite ways to increase my vegan protein intake. It’s so quick, healthy and protein rich, you will be making it again and again.
- 1 can or half a large jar of chickpeas (chickpeas in jars are more plump ad juicy but much more expensive)
- 1 cup of quinoa cooked in 2 cups water or stock
- 4 cups of kale leaves (finely sliced)
- Paprika, Salt, Pepper
- Olive Oil
- Fresh Squeezed Lemon Juice
- Tahini Paste
- Freshly Minced Garlic
- Marmite (optional)
- Kalamata Olives
- Fresh or Sun dried Tomatoes
- Slices of Avocado
- Sprouted Alfalfa
- Pumpkin Seeds
Method to prepare chickpea and quinoa buddha bowl
Heat the oven to 200 degrees C.
Place the chickpeas in a bowl with a drizzle of olive oil and a half a teaspoon of paprika, and some salt and pepper. Combine to coat the chickpeas.
Roast the chickpeas on a baking tray in the oven for around 25 minutes. I use a silicone baking tray but you could line an ordinary one with greaseproof paper if you don’ t have one.
Use this time to make the tahini dressing and cook the quinoa (see below).
To make the cooked quinoa, put one cup quinoa to two cups of water or stock in a saucepan with a lid. bring to the boil until all the liquid is mostly absorbed. Then cover with the lid, turn of the heat and let the quinoa steam for five minutes.
After 25 mins, take the chickpeas out and stir in the finely chopped kale making sure it’s lightly coated with the oil and paprika bake for a further 8-10 minutes.
To make the golden tahini dressing, combine 30ml olive oil 20ml tahini sauce, juice half lemon, 5ml marmite, half a crushed garlic clove, 1/2 teaspoon turmeric powder.
Take out and stir with the cooked quinoa, top with olives, tomatoes and slices of avocado, pumpkin seeds and alfalfa. Drizzle the golden tahini dressing over it all. Enjoy!
Why not try the Healthy Kale Salad for another delicious, vegan lunch?