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Buddha bowl with roasted broccoli, chickpeas and quinoa

Buddha bowl with roasted broccoli and chickpeas

  • Author: Elena Elliott


A nourishing bowl of goodness! This buddha bowl is packed with proteins, vitamins, minerals, healthy fats and dietary fibre. Done in no time and gluten-free of course.



1/2 cup uncooked quinoa

2 medium-size heads of broccoli, cut into small florets 

1 can of organic chickpeas, drained

2 handfuls of baby spinach or any of your favourite greens

4 tbsp of extra virgin olive oil

1 tbsp of smoked paprika

pinch of salt


1 tbsp peanut butter

2 tbsp tamari or soy sauce

1 tbsp maple syrup

2 tbsp lime juice

1 tbsp rice vinegar

1 clove of garlic, minced

water if required



Start by cooking the quinoa. It is very important to properly wash quinoa before cooking. I use a fine-mesh strainer to wash it under running water. If you don’t rinse it well your will end up with quinoa that tastes bitter.



To cook quinoa you need one part quinoa to two parts of water. After you have rinsed the quinoa, add it to the pan with water and a pinch of salt. Bring it to the boil and once boiling turn the heat down so the water is just simmering. Cook uncovered for about 10-15 minutes. The time will vary depending on the size of your quinoa. Once all water has evaporated, take the saucepan from the heat, cover the pan with the lid, and leave the quinoa for 5 minutes. After 5 minutes, open the lid and fluff the quinoa with a fork. Once it has cooled down, it is ready to be added to the buddha bowl.

While the quinoa is cooking, put the broccoli on a roasting tray and sprinkle 2 tbsp of extra virgin olive oil and some salt over the florets. Give it a good toss and roast for about 15 minutes on 220’C.

Put the chickpeas on another tray, add 2 tbsp of olive oil, a pinch of salt and 1 teaspoon of smoked paprika. Mix well to combine. Roast for around 15 minutes on 220’C.

I found that it works well to put two trays in the oven at the same time. Just make sure to put the broccoli on top of the chickpeas.

Take the broccoli and chickpeas out of the oven. Give the chickpeas a good stir and put them back in the oven for another 3 to 5 minutes on the grill/bake setting to crispen them up. 


Combine all the ingredients in a glass jar or salad dressing mixer if you are lucky enough to have one. The dressing is done.


Assemble the quinoa, broccoli, chickpeas and spinach on a plate, drizzle a lot of dressing on top and enjoy!