This Vegan Buddha Bowl is a fan favorite, featuring quinoa and a mouthwatering vegan red pepper sauce. With countless 5-star reviews, it’s a must-try!
INGREDIENTS
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
Chickpeas
- 1 1/2 cups cooked chickpeas
- Drizzle of olive oil (or any 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 tbsp olive oil (or any neutral oil)
- Juice of 1/2 lemon (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 cup fresh cilantro
Extras
- Mixed greens
- 1 avocado
- Sesame seeds for garnish
INSTRUCTIONS
- Cook the Quinoa: Rinse quinoa thoroughly. Bring 2 cups of water to a boil, then add the quinoa. Reduce the heat and let it simmer for about 15 minutes, or until the water is fully absorbed. Remove from heat, cover, and let it sit for 10 minutes to absorb any remaining moisture.
- Prepare the Chickpeas: Preheat your oven to 425°F (220°C). Toss the chickpeas with oil, salt, and spices in a bowl until evenly coated. Spread them on a baking sheet lined with parchment paper. Roast for 15-20 minutes, or until they reach your preferred level of crispiness. Remove from the oven and allow to cool.
- Make the Red Pepper Sauce: Combine all the sauce ingredients in a blender (not a food processor) and blend on high until smooth. Taste and adjust the seasoning to your liking.
- Assemble the Buddha Bowls: Divide the quinoa between two bowls. Add mixed greens, sliced avocado, and roasted chickpeas. Drizzle generously with red pepper sauce and finish with a sprinkle of sesame seeds.
- Serve and Enjoy: Dig in and savor your vibrant, flavorful Vegan Buddha Bowl!
