Greek Buddha Bowl

by - Wednesday, August 31, 2016

Greek Buddha Bowl with Spicy Roasted Chickpeas |
Bowls > Plates. 9 out of 10 times I’m reaching for a bowl for my #couchdinner. I thought maybe I was being kinda lazy…until I saw that Buddha bowls (Bliss bowls?) are super trendy and popular. So good news, guys: I’m not lazy, I’m hip. I’m with it. If anything, a visionary.
I’ve been eating variations on the Buddha bowl theme lately because it’s just been too hot to spend much time in my un-airconditioned kitchen. So Sundays, my designated meal prep day, have been working double-time to make big batch eats so I can mix ‘n match my lunches and dinners for the week. My Buddha bowls start off with a base of romaine lettuce, quinoa and roasted chickpeas. I got really into roasted chickpeas after the Buffalo Roasted Chickpea Wraps and I haven’t looked back since. So I’ll make one batch of roasted chickpeas with one seasoning and another batch with a different seasoning. Plenty of protein with plenty of flavor. My go-to roasted chickpea flavorings lately: Taco seasoning and this Mediterranean spice blend to create the Greek Buddha Bowl. The Greek Buddha Bowl is a virtual explosion of flavors and texture:
  • Crispy roasted chickpeas
  • Leafy greens
  • Hearty quinoa
  • Crunchy cucumbers
  • Quick-pickled red onion
  • Sweet tomatoes
  • Smooth hummus
  • Spicy harissa
If we’re friends on Snapchat (Lauren_Anne2989), you got a peek at this Greek Buddha Bowl when I brought it for my desk lunch the other week. And I’ve brought this for my desk lunch virtually every day since. Now settle this burning question: If this is a Greek Buddha Bowl, should we call it an Aristotle Bowl? Or maybe a Socrates Bowl?
Greek Buddha Bowl with Spicy Roasted Chickpeas | dcgirlinpearls.comGreek Buddha Bowl with Spicy Roasted Chickpeas |
Greek Buddha Bowl
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Mediterranean Roasted Chickpeas
  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp coconut oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp allspice
  • ¼ tsp cayenne pepper
  • ¼ tsp turmeric
  • ¼ tsp nutmeg
  • ¼ tsp cardamom
  • Quick pickled red onion (See Notes)
  • Chopped tomato
  • Chopped cucumber
  • Romaine lettuce
  • ½ cup, cooked quinoa
  • 1 scoop of hummus
  • 1 scoop of harissa
  • Drizzle of tzatziki
  1. Heat the coconut oil in a skillet over medium heat. Add the chickpeas and spices. Toss to evenly coat the chickpeas.
  2. Let the chickpeas sauté, stirring occasionally, for about 8 minutes.
  3. To assemble, add the remaining ingredients and a ½ cup of the roasted chickpeas. Top with a drizzle of tzatziki or tahini dressing.
For the quick-pickled red onion, I use red wine vinegar instead of the apple cider vinegar. Sorry Bon Appetit, I'm going off-script!

Greek Buddha Bowl with Spicy Roasted Chickpeas |
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Written by Lauren Anne from DC Girl In Pearls

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