This vegan buddha bowl has it all - fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce! RECIPE UPDATED December 2017. Vegan Ideas, Vegan, Vegan Recipes Easy, Vegan Recipes, Vegan Dinner, Vegan Breakfast, Vegan Meal prep, Vegan Meals
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 Cup Quinoa rinsed 2 Cups Water 1 1/2 Cups Cooked Chickpeas Drizzle Olive Oil or other neutral oil 1/2 Tsp Salt Check below.
Instructions:
Step number 1. Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
Step 02, Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15-20 minutes, or until desired doneness is reached. When done, remove from oven and let cool.
Step 3, To make red pepper dressing, add all dressing ingredients to a blender (not a food processor) and blend on high until smooth. Taste, and adjust seasonings to your preference.
