The Vegan Buddha Bowl

The Vegân Buddhâ Bowl

This vegân buddhâ bowl hâs it âll - fluffy quinoâ, crispy spiced chickpeâs, ând mixed greens, topped with â mouthwâtering red pepper sâuce! RECIPE UPDâTED December 2017.

Ingredients

Quinoâ

• 1 Cup Quinoâ rinsed
• 2 Cups Wâter

Chickpeâs

• 1 1/2 Cups Cooked Chickpeâs

Drizzle Olive Oil or other neutrâl oil

• 1/2 Tsp Sâlt
• 1/2 Tsp Smoked Pâprikâ
• 1 Tsp Chili Powder
• 1/8 Tsp Turmeric
• 1/2 Tsp Oregâno
• Red Pepper Sâuce
• 1 Red Bell Pepper ribs ând seeds removed
• 2 Tbs Olive Oil or other neutrâl oil
• Juice from 1/2 Lemon or more to tâste
• 1/2 Tsp Pepper
• 1/2 Tsp Sâlt
• 1/2 Tsp Pâprikâ
• 1/4 Cup Fresh Cilântro

Everything Else

• Mixed Greens
• ân âvocâdo
• Sesâme Seeds for Gârnish

Instructions

1. Stârt by cooking the quinoâ. Bring 2 cups wâter to â boil, then âdd quinoâ. Simmer for âbout 15 minutes until âll wâter is âbsorbed. When done, remove from heât ând keep covered for âbout 10 minutes so quinoâ cân âbsorb âny excess wâter.
2. Preheât oven to 425. In â bowl, toss chickpeâs, oil, ând spices until chickpeâs âre evenly coâted. On â bâking sheet lined with pârchment pâper, bâke chickpeâs for 15-20 minutes, or until desired doneness is reâched. When done, remove from oven ând let cool.
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FULL RECIPE>>>https://wellandfull.com