Protein-Packed Buddha Bowl with Quinoa and Chickpeas

Runtasty Buddha Bowl

Buddha bowls are all the rage at the moment. And with good reason: they are healthy, taste amazing and you can get creative with the ingredients! 🙂 The following recipe with quinoa and chickpeas is not only high in protein but vegan and gluten-free, too.

Buddha Bowl with Quinoa and Chickpeas

Category: Nutrition

Servings: 1

Buddha Bowl with Quinoa and Chickpeas


    For the bowl:
  • 75 g quinoa
  • 265 g chickpeas (cooked)
  • 1 Tbsp olive oil
  • Salt & pepper (to taste)
  • Paprika (to taste)
  • Garlic powder (to taste)
  • Oregano (to taste)
  • 40 g leafy greens
  • ½ avocado
    For the dressing:
  • ½ red bell pepper
  • 1 tsp olive oil
  • Juice of ½ lemon
  • ½ tsp paprika
  • Cilantro (to taste)
  • Salt & pepper (to taste)


  1. Bring the quinoa and twice the amount of water to a boil. Reduce heat, cover and simmer until the quinoa is tender, about 15-20 minutes. Fluff with a fork.
  2. Preheat the oven to 220°C (425°F).
  3. Rinse the chickpeas under running water and pat them dry with a dish towel or paper towel.
  4. Place the chickpeas on a baking sheet and coat them with olive oil, paprika, oregano, garlic powder, salt and pepper. Put the baking sheet in the oven for 15-20 minutes.
  5. Add all the ingredients for the dressing in a blender and mix until smooth.
  6. Arrange the quinoa and chickpeas on the leafy greens.
  7. Garnish your colorful Buddha bowl with half an avocado and pour the dressing over top.

One serving has 770 calories, 80 g of carbohydrates, 22 g of protein and 33 g of fat.




Julia Denner

Dietitian Julia is a creative cook. She is convinced that a varied diet and regular exercise are the keys to success. View all posts by Julia Denner »