This Buddha bowl is a visual feast with its contrasting colors of vibrant greens, deep reds, and earthy browns. It not only tantalizes your eyes but also ensures you get a wholesome, balanced meal. The spicy chickpeas add a delightful crunch and zest, perfectly complementing the creamy avocado and fresh vegetables. It's a perfect option for lunch or dinner when you need something quick, nutritious, and incredibly satisfying. Ready in just 30 minutes, this bowl is all about fresh, whole foods that deliver big on flavor and health.
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- 1 can chickpeas, drained and rinsed
- 2 cups mixed greens
- 1 avocado, avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded carrots
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup quinoa, cooked
- 1 lemon, lemon, cut into wedges
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the chickpeas, olive oil, smoked paprika, garlic powder, cumin, cayenne pepper, salt, and black pepper. Toss to coat evenly.
- Spread the seasoned chickpeas on a baking sheet and roast for 20 minutes, shaking the pan halfway through cooking.
- While the chickpeas are roasting, prepare the quinoa according to package instructions.
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots.
- Add the cooked quinoa and roasted chickpeas to the bowl.
- Top the bowl with sliced avocado.
- Serve with lemon wedges on the side for squeezing over the top.
Nutrition
Serving: 100g | Calories: 420kcal | Carbohydrates: 50g | Protéines: 15g | Fat: 20g | Sucre: 5g