(Vegan) Buddha Bowl with Lemon Parsley Dressing

Roasted chickpeas adapted from TheKitchn



Serves 4




1 cup quinoa

1 tablespoon olive oil

2 cups of water




1 (15 oz / 425 gr) can chickpeas, rinsed well

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon sweet paprika

1 teaspoon chili powder (adjust to taste)

½ teaspoon curry powder

¼ teaspoon dried oregano




Juice of 2 lemons

6 tablespoons olive oil

¼ cup fresh parsley

1 teaspoon salt

¼ teaspoon ground black pepper


2 avocados, pitted and sliced

4 tablespoons sun dried tomatoes in olive oil

8 cups mixed greens of choice






Place quinoa into a fine-mesh strainer. Rinse thoroughly with cold water for about 2 minutes. Drain

Heat olive oil in a saucepan over medium-high heat. Add quinoa and toast for 1 minute, or until the water has evaporated.

Add 2 cups of water. Bring to a boil, lower to a gentle simmer, cover, and cook for 15 minutes. Remove from the heat and let stand for 5 more minutes covered.

Remove the lid and fluff the quinoa with a fork (you should see tiny spirals separating from the quinoa seeds




Preheat oven to 425°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

In a bowl toss chickpeas, oil, and spices until chickpeas are evenly coated.

Spread chickpeas onto the lined baking sheet and bake for 15 minutes. Remove and let cool.




Add all the ingredients in a blender and blend until smooth.

Assemble the bowls


Divide the greens, quinoa, avocado, sun dried tomatoes, and chickpeas equally among 2 bowls. Drizzle with the dressing and serve.