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This Chickpea Quinoa Buddha Bowl is a wholesome, well-rounded dish that brings together grains, legumes, fresh vegetables, and a creamy dressing for a balanced meal. At the heart of the recipe is a quinoa salad, prepared with a simple mix of lemon juice, olive oil, and vibrant bell peppers. This creates a light, zesty base that pairs beautifully with the other components, making it both flavorful and satisfying.
The chickpeas are sautéed with smoked paprika and garlic powder, giving them a smoky, savory profile that complements the mild quinoa salad. Their warm, hearty texture adds depth to the bowl, making it more filling and nutritious. This simple yet flavorful preparation ensures the chickpeas stand out without overpowering the dish, allowing them to harmonize with the vegetables and dressing.
For the vegetable component, zucchini and bok choy are sautéed with garlic, soy sauce, and rice vinegar. This combination brings together the mild sweetness of zucchini with the leafy crunch of bok choy, enhanced by the umami-rich soy sauce and a touch of tangy rice vinegar. These vegetables not only provide variety in texture and taste but also boost the bowl's nutritional value, making it a well-rounded option for any meal.
The tahini-lemon dressing ties everything together with its creamy, nutty richness and a hint of citrus. It acts as a unifying element that enhances the flavors of the bowl without overwhelming them. The dressing is easily adjustable to your taste, whether you prefer it thicker for a more robust flavor or thinner for a lighter drizzle. Its versatility makes it a standout component in the dish.
This Buddha Bowl can be served warm or at room temperature, making it suitable for different occasions and preferences. Each component can be prepared in advance, making it a practical choice for meal prep. Whether enjoyed as a standalone dish or as part of a larger spread, this bowl offers a vibrant, nutrient-packed meal that’s easy to customize and enjoy. Garnish with sesame seeds or fresh herbs for an extra layer of flavor and presentation.
To prepare Quinoa Salad,
To prepare Chickpeas,
To prepare Zucchini & Bok Choy,
To prepare Tahini-Lemon Dressing,
Step A: Prepare Quinoa Salad
Step B: Prepare Chickpeas
Step C: Prepare Vegetables
Step D: Prepare Dressing
Step E: Assemble Bowl
Yes, try rice, couscous, or farro.
Almond butter, sunflower seed butter, or even plain hummus can work.
Store each component in separate airtight containers in the fridge for up to 3 days.
Yes, substitute with other vegetables like broccoli or green beans.
Use a splash of vegetable broth for sautéing and skip the olive oil in the quinoa salad and dressing.
Yes, but adjust seasonings like smoked paprika and soy sauce to their taste.
Yes, prepare the components a day in advance and assemble before serving.
Add water or lemon juice, one teaspoon at a time, until desired consistency is reached.
Apple cider vinegar or white wine vinegar works well.
Absolutely, add roasted sweet potatoes, carrots, or mushrooms.
Tofu, tempeh, seitan, or edamame are great additions.
Not particularly, but you can increase the spice level with chili flakes or hot sauce.
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