Greek Buddha Bowl
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
Prep time
Cook time
Total time
Author: Lauren
Recipe type: Lunch/Dinner
Ingredients
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
Instructions
- Heat the coconut oil in a skillet over medium heat. Add the chickpeas and spices. Toss to evenly coat the chickpeas.
- Let the chickpeas sauté, stirring occasionally, for about 8 minutes.
- To assemble, add the remaining ingredients and a ½ cup of the roasted chickpeas. Top with a drizzle of tzatziki or tahini dressing.
Notes
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!
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Let’s Chat!
2 comments
Yum! Sounds perfect for lunch
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