Chickpea and Quinoa Buddha Bowl


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

2 cups of 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



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!



Julia is an experienced yoga teacher and holistic lifestyle coach who offers yoga classes, private yoga lessons and health coaching in Crouch End, North London.

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