Buddha Bowls have been my go-to lunch for a couple weeks now. I love how quick and fresh they are! Fun, julienned veggies are layered on protein-rich quinoa and Garlic Ginger Chickpeas then dressed with easy gluten free drizzles. If you’re bored with ordinary salads, a Buddha Bowl will perk you right up!
Lately I’ve been on a huge salad kick.
And not just lettuce with a bit of dressing, salads. I’m talking throw everything from the fridge into a bowl, salads. Kind of like how I love my oatmeal in the morning.
After an intense workout in the morning, coming home and emptying my fridge into a bowl is the most satisfying thing.
Salads like my Buddha Bowls are my favorite. Buddha Bowls are a grain, lots of fresh veggies and Garlic Ginger Chickpeas, a bit of gluten free soy sauce or coconut aminos, toasted sesame oil and tahini and then a drizzle of spicy sriracha. I keep it simple by keeping it loaded with veggies but I could easily add an egg or some leftover chicken too.
Ok, so how is a Buddha Bowl fast to throw together? It has so much stuff! Here’s how:
PREP.
I make a big batch of quinoa on the weekends. I also make the Garlic Ginger Chickpeas in advance. And the whole bowl tastes amazing with everything cold or the quinoa and chickpeas hot and everything else cold. The versatility and having everything prepped ahead of time makes it so easy to throw together.
I don’t own a spirilizer yet, so I like to use a julienne peeler to shred my carrots and cucumbers. If you like things twisty though, pull out that spirilizer.
Making these Buddha Bowls everyday for lunch helps me feel full and healthy for the afternoon. And that’s a great feeling!
- ½ cup cooked quinoa
- 1 large carrot
- 1 “baby” cucumber
- 2 green onions
- ¼ an avocado
- 2 tsp. toasted sesame oil
- 1 Tbs. coconut aminos (or gf soy sauce)
- 2 tsp. tahini
- ¼ lime (to squeeze)
- sriracha (optional)
- sesame seeds
- 1/3 – ½ batch of garlic ginger chickpeas
- 15 ounces chickpeas (1 can), well rinsed
- 2 garlic cloves
- ½" fresh ginger, peeled
- 1 green onion
- 1 Tbs. olive oil
- 1 tsp. toasted sesame oil
- First, make the Garlic Ginger Chickpeas. Make sure the chickpeas are well rinsed and dried. In a skillet over medium-low heat, heat the olive oil and sesame oil.
- Mince the garlic and ginger, slice the white portion of the green onion, and add all of that to the oil. Then add the chickpeas and stir around. Let the chickpeas cook, stirring occasionally, until they’re crisp (10 minutes or so, some of the chickpeas should look split open). Season with a little Kosher salt and remove from the heat.
- Now assemble your Buddha Bowl!
- Use a julienne peeler to thinly shave the carrot and cucumber (or just carefully cut them into matchsticks). Cut the green onions into ½” pieces.
- In your bowl, place the quinoa in the bottom (hot or cold! I like it cold!). Add the tahini directly on top of the quinoa. If your quinoa is hot, it’ll melt right in, if it’s cold it will just add yummy creaminess. Then add all of your veggies, chickpeas and avocado. Drizzle the sesame oil, aminos, a squeeze of lime and a drizzle of sriracha on top. Sprinkle on sesame seeds and a bit of Kosher salt.
- Enjoy!
- Optional extra protein: add a boiled egg or a poached egg on top, chopped grilled chicken breast, or salmon!
I’m always up for a good buddha bowl! Just throw in everything you got!
Absolutely Rebecca!
This really is a great combination. Love the garlic chickpeas and the addition of sriracha. Yummy!
Thanks Katie 🙂 Gotta love sriracha!
The 10-year-old and I adore these. I never had any idea there was a name for them!!
((Sharing))
Thanks Carla! You’re so lucky to have such an open-minded little eater! Good job mama!
You had me at garlic ginger chickpeas! This looks like a perfect lunch.
Best,
Chrystal
I swear I can eat a whole batch of just the chickpeas in one day 🙂
I love all of the components of these Buddha Bowls. You made it look so beautiful too!
Thank you Emily, that’s so sweet!
YUM! What a tasty combination – now … to just get my kids to eat it, too! Wouldn’t that be a coup! Ah well, at least my hubbie and I will love this recipe! 🙂
~jules
That’s hystercial! Sometimes you just have to put a bowl of “adventurous” food in front of your kiddo and laugh 😉
How much ginger is used for the chick peas.
Karen! Thanks for calling that to my attention! It’s 1/2″ of ginger (not just 1/2!). Have a great day!