Lunch/Dinner

Red Pepper Vegan Buddha Bowl

I’m sure some of you are wondering what the heck is a Buddha Bowl.  Honestly, Buddha bowls, sometimes referred to as glory or hippie bowls, are hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor.  It’s just a bowl packed full of nutrients and super filling.  Great for vegans, health nuts or anyone looking for a super delicious, filling meal that is SO, so good for you.

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I’ve made a few Buddha bowls before.  They’re pretty simple and can honestly contain anything you want!  Grains like Quinoa, Couscous, or Rice; Protein like  Tofu, Tempeh or Seitan; Veggies like red peppers, avocado, greens, butternut squash, etc.  The possibilities are endless.

I had some fresh red peppers on hand, so I looked up some recipes on Pinterest for something new to try.  I came across this Buddha Bowl and knew I had to try it!  I adapted the recipe from Well and Full and boy am I glad I did! This was so yummy, and it was so filling I couldn’t even completely finish my serving.

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If you try this, comment below! Especially if you made any changes, I’d love to hear what you’ve done!

Serves 2 People

Ingredients:

1 Cup Quinoa

2 Cups Water

 

Chickpeas

1½ Cups Cooked Chickpeas

1 Tbsp. Coconut Oil

½ Tsp Salt

½ Tsp Smoked Paprika

1 Tsp Chili Powder

1 Tsp Turmeric

½ Tsp Oregano

 

Red Pepper Sauce

1 Red Bell Pepper, ribs and seeds removed

2 Tbsp Coconut Oil

½ Tsp Pepper

½ Tsp Salt

½ Tsp Paprika

¼ Cup Fresh Cilantro

 

Spinach Leaves (or your favorite greens)

An Avocado

 

 

Directions:

 

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.

 

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 minutes. When done, remove from oven and let cool.

 

To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.

 

Finally, assemble the buddha bowls. In two bowls, add quinoa, greens, avocado, and chickpeas. Drizzle everything with red pepper sauce.

 

Enjoy!

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