Roasted Chickpea & Bell Pepper Buddha Bowl
We love Buddha Bowls because you can be as creative as you like with them, and also because they are super quick to put together. You can even prepare them in advance for later in the week if you're in a rush. They also make amazing packed lunches. Here's how to make one of our favourites! We like this one because the veggies make it fresh and light, and the chickpeas provide protein.
Serves 2
What you'll need:
For the roasted chickpeas:
- 1 cup of chickpeas
- 1 tablespoon of olive oil
- ½ teaspoon of cumin seeds
- 1 big teaspoon of turmeric
- 2 pinches of chili flakes
For the bell peppers:
- 1 bell pepper
- 1 small onion
- olive oil
- 1 teaspoon of turmeric
- 1 teaspoon of cumin seeds
- salt and pepper to taste
For the sauce:
- 3 tablespoons of tahini
- 1 tablespoon of tamari sauce
- sriracha or hot sauce to taste
- water as needed
For the bowl:
- rice or quinoa
- fresh cilantro
- 1 tomato
Instructions:
Step 1:
Begin by making the roasted chickpeas, because they take the longest time. Preheat the oven to 200°C, or 400°F. Rinse your chickpeas and drain them. Pat dry with a towel. This is optional but you can remove the skin if you'd like.
Step 2:
Combine the oil and spices in a bowl. Mix the chickpeas in. Line a baking tray with baking paper and spread the chickpeas. Bake for 10 to 15 mins.
Step 3:
Whilst the chickpeas are baking, chop up the pepper and the onion. You can also chop up the cilantro and tomato in advance to save you some time later.
Step 4:
When you are done chopping the vegetables, make the sauce. Simply combine the tahini, tamari sauce and sriracha. Add as much water as you want to achieve the consistency you prefer.
Step 5:
When the chickpeas have baked for the right amount of time, take them out of the oven and flip them over by stirring a little. Put them back in the oven for 10 to 15 mins.
Step 6:
If you're making rice for your bowl, now's a good time to start the rice. We use a rice cooker: put 1 cup of rice and 1
½ cups of water for about 15 mins.
Step 7:
Whilst the rice is cooking and chickpeas are baking, you can make the vegetables. In a medium pan, heat a little olive oil. Add the chopped pepper and onion, as well as the spices. Sauté until they are done. You can also add salt and pepper to taste.
Step 8:
Take the chickpeas out of the oven. You can now combine the bowl: start with a base of either quinoa or rice. Add the roasted chickpeas and the vegetables. Garnish with the tomatoes, cilantro and sauce. Enjoy!
Serves 2
What you'll need:
For the roasted chickpeas:
- 1 cup of chickpeas
- 1 tablespoon of olive oil
- ½ teaspoon of cumin seeds
- 1 big teaspoon of turmeric
- 2 pinches of chili flakes
For the bell peppers:
- 1 bell pepper
- 1 small onion
- olive oil
- 1 teaspoon of turmeric
- 1 teaspoon of cumin seeds
- salt and pepper to taste
For the sauce:
- 3 tablespoons of tahini
- 1 tablespoon of tamari sauce
- sriracha or hot sauce to taste
- water as needed
For the bowl:
- rice or quinoa
- fresh cilantro
- 1 tomato
Instructions:
Step 1:
Begin by making the roasted chickpeas, because they take the longest time. Preheat the oven to 200°C, or 400°F. Rinse your chickpeas and drain them. Pat dry with a towel. This is optional but you can remove the skin if you'd like.
Step 2:
Combine the oil and spices in a bowl. Mix the chickpeas in. Line a baking tray with baking paper and spread the chickpeas. Bake for 10 to 15 mins.
Step 3:
Whilst the chickpeas are baking, chop up the pepper and the onion. You can also chop up the cilantro and tomato in advance to save you some time later.
Step 4:
When you are done chopping the vegetables, make the sauce. Simply combine the tahini, tamari sauce and sriracha. Add as much water as you want to achieve the consistency you prefer.
Step 5:
When the chickpeas have baked for the right amount of time, take them out of the oven and flip them over by stirring a little. Put them back in the oven for 10 to 15 mins.
Step 6:
If you're making rice for your bowl, now's a good time to start the rice. We use a rice cooker: put 1 cup of rice and 1
½ cups of water for about 15 mins.
Step 7:
Whilst the rice is cooking and chickpeas are baking, you can make the vegetables. In a medium pan, heat a little olive oil. Add the chopped pepper and onion, as well as the spices. Sauté until they are done. You can also add salt and pepper to taste.
Step 8:
Take the chickpeas out of the oven. You can now combine the bowl: start with a base of either quinoa or rice. Add the roasted chickpeas and the vegetables. Garnish with the tomatoes, cilantro and sauce. Enjoy!
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