The Vegan Buddha Bowl

Spiced Roasted Chickpeas

1 and 1/3 Cup Chickpea

Overnight soak chick pea in water

1 Tsp Salt
4 Cups Water

Cook chick pea with salt and water, allow it to boil, simmer in medium for 45 minutes.

Yields: 3 and 3/4 Cups Cooked Chickpeas

1 Tsp Olive Oil
1/4 Tsp Salt
1/2 Tsp Smoked Paprika
1 Tsp Chili Powder
1/8 Tsp Turmeric Powder
1/2 Tsp Oregano

In a bowl, toss chickpeas, oil and spices until chickpeas are evenly coated. Spread chickpeas on a baking tray.

Preheat the oven to 425 degrees F. Bake chickpeas for 15 minutes. Remove from the oven and let it cool.

Quinoa

1 and 1/2 Cups Quinoa
3 Cups Water

Wash quinoa, cook quinoa with water, allow it to boil, simmer in medium for 15 minutes.

Red Pepper Sauce

2 Red Bell Pepper, Ribs and Seeds Removed
Juice from 1 Lemon
1/2 Bunch Fresh Cilantro
2 Tbsp Olive Oil
1/2 Tsp Black Pepper Powder
1/2 Tsp Salt
1/2 Tsp Paprika

Add all the sauce ingredients to the blender, blend until smooth

Yields: 1 Cup

Vegetables

5 oz Mixed Greens / 2 Servings
1/2 Avocado / Serving
1 Tsp Sesame Seeds / Serving

Assemble the buddha bowls. In 4 bowls, add quinoa, mixed greens, avocado, chickpeas. Drizzle everything with red pepper sauce and sprinkle with sesame seeds.

Taste Note: Tastes AWESOME
Serves: 4
Source: wellandfull