The Vegan Buddha Bowl

The Vegan Buddha Bowl

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This vegan buddha bowl has it all - fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce! RECIPE UPDATED December 2017.

 Prep Time 15 minutes
 Cook Time 25 minutes
 Total Time 40 minutes
 Servings 2
Ingredients

• Quinoa
• 1 Cup Quinoa rinsed
• 2 Cups Water
• Chickpeas
• 1 1/2 Cups Cooked Chickpeas
• Drizzle Olive Oil or other neutral oil
• 1/2 Tsp Salt
• 1/2 Tsp Smoked Paprika
• 1 Tsp Chili Powder
• 1/8 Tsp Turmeric
• 1/2 Tsp Oregano
• Red Pepper Sauce
• 1 Red Bell Pepper ribs and seeds removed
• 2 Tbs Olive Oil or other neutral oil
• Juice from 1/2 Lemon or more to taste
• 1/2 Tsp Pepper
• 1/2 Tsp Salt
• 1/2 Tsp Paprika
• 1/4 Cup Fresh Cilantro
• Everything Else
• Mixed Greens
• An Avocado
• Sesame Seeds for Garnish

Instructions

1. 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.
2. 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 15-20 minutes, or until desired doneness is reached. When done, remove from oven and let cool.

For full instructions you can go to : https://wellandfull.com

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