Broccoli Buddha Bowl with Roasted Chickpeas Recipe
This hearty, plant-based Buddha Bowl is packed with roasted broccoli, crispy chickpeas, and fluffy quinoa, drizzled with a tangy dressing. It's a nutritious, flavorful meal that's as easy to prepare as it is delicious. Perfect for meal prep, this recipe is vegan, gluten-free, and full of texture. Customize it with your favorite greens or spices for a meal that’s both satisfying and nourishing. Whether you're looking for a quick weeknight dinner or a vibrant lunch option, this Buddha Bowl has you covered!
Servings: 4 people
Calories: 460kcal
Ingredients
- 1/2 cup uncooked quinoa
- 2 heads of broccoli medium-size, cut into small florets
- 1 can organic chickpeas drained
- 2 handfuls baby spinach or any of your favourite greens
- 4 tablespoons olive oil
- 1 tablespoon smoked paprika
- pinch of salt
Sauce:
- 1 tablespoon peanut butter
- 2 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 clove garlic minced
- water if required
Instructions
Cook The Quinoa
- Start by cooking the quinoa. It is very important to properly wash 1/2 cup uncooked quinoa before cooking. Use a fine-mesh strainer to rinse it under running water. If not rinsed well, quinoa can have a bitter taste.
- To cook quinoa, use one part quinoa to two parts water. After rinsing, add it to a pan with water and a pinch of salt. Bring it to a boil, then reduce the heat so the water is just simmering. Cook uncovered for about 10-15 minutes, depending on the size of your quinoa. Once the water has evaporated, remove the pan from heat, cover with a lid, and let it sit for 5 minutes. After that, fluff the quinoa with a fork and allow it to cool before adding it to the Buddha bowl.
Roast the Broccoli
- While the quinoa is cooking, place the broccoli on a roasting tray. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with salt. Toss well and roast at 220°C for about 15 minutes.2 heads of broccoli
Roast the Chickpeas
- On a separate tray, add the chickpeas. Drizzle with 2 tablespoons of olive oil, add a pinch of salt, and 1 teaspoon of smoked paprika. Mix well and roast at 220°C for around 15 minutes.1 can organic chickpeas, 1 tablespoon smoked paprika, 4 tablespoons olive oil
- If using one oven, place the broccoli tray above the chickpeas to ensure even roasting.
- Once done, remove both trays from the oven. Stir the chickpeas and return them to the oven for an additional 3 to 5 minutes on the grill/bake setting to crisp them up.
Make the Dressing
- To prepare the dressing, combine all ingredients in a glass jar or a salad dressing mixer. Shake well until fully combined.pinch of salt, 1 tablespoon peanut butter, 2 tablespoons tamari or soy sauce, 1 tablespoon maple syrup, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 clove garlic, water if required
Assemble the Buddha Bowl
- Assemble the quinoa, roasted broccoli, chickpeas, and spinach on a plate. Drizzle generously with dressing and enjoy!
Notes
- Rinsing Quinoa: Always rinse quinoa thoroughly before cooking to remove its natural saponins, which can make it taste bitter.
- Roasting Tip: Feel free to adjust the roasting time for the broccoli and chickpeas to your preference for crispiness. If you like your broccoli extra crispy, leave it in a few minutes longer.
- Customization: This recipe is very versatile! You can swap the spinach for kale or arugula. Add any of your favorite veggies or grains like brown rice, farro, or barley.
- Spices for Chickpeas: If you like extra flavor, feel free to experiment with different spices for the chickpeas. Cumin, garlic powder, or even chili powder can add a unique twist.
- Refrigeration: Store leftover quinoa, roasted broccoli, chickpeas, and dressing separately in airtight containers. The quinoa and roasted veggies will stay fresh in the fridge for up to 4 days.
- Dressing: Keep the dressing in a sealed jar or bottle in the fridge for up to 1 week.
Nutrition
Calories: 460kcal | Carbohydrates: 56g | Protein: 20g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 950mg | Potassium: 1432mg | Fiber: 16g | Sugar: 9g | Vitamin A: 4186IU | Vitamin C: 278mg | Calcium: 223mg | Iron: 6mg
