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Chickpea and Quinoa Buddha Bowl

Ingredients 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 Method 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...