Protein-Packed Buddha Bowl with Quinoa and Chickpeas
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
Persons
1
Ingredients
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)
Instructions
- 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.
- Preheat the oven to 220°C (425°F).
- Rinse the chickpeas under running water and pat them dry with a dish towel or paper towel.
- 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.
- Add all the ingredients for the dressing in a blender and mix until smooth.
- Arrange the quinoa and chickpeas on the leafy greens.
- 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.
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