Roasted Chickpea Buddha Bowl
Buddha bowls are one of my favourite things to throw together for lunch, and changing up what I put into them every time is the fun part! It’s usually a case of whatever I have in the fridge, but a couple of weeks ago I tried adding in roasted chickpeas… and ohmygosh it makes it ten times more delicious.
Buddha bowls have so many textures, flavours, vitamins and colours in them, and the chickpeas add a fiery orange with a crisp texture and spicy flavour. Not to mention they’re great for fibre and iron intake!
For the chickpeas:
1/2 tin chickpeas, drained and with the skins removed (optional)
1 tbsp olive oil
1 tsp nutritional yeast
1 1/2 tsp ground cumin
1 tsp paprika
1/4 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
For the rest of the bowl:
50g frozen edamame beans, cooked as directed in packaging
8 pitted olives
50g cucumber, chopped into small chunks
A small handful of cress
20-30g red onion, sliced, raw or fried in a little oil
2 big handfuls of lettuce leaves, chopped
1 tsp black sesame seeds
Note: raw red onion doesn’t leave you with the best breathe so only add it if you aren’t going out anywhere or can brush your teeth well!
1. Pre-heat the oven to 200C and line a baking tray with a non-stick baking sheet.
2. Mix the chickpea spices together in a small bowl until combined, and then mix the chickpeas, olive oil and spices all together until the chickpeas are fully coated.
3. Tip out and spread the chickpeas onto the lined baking tray, and bake for around 30 minutes, making sure to check at after 20.
4. Start putting together your buddha bowl. I added the bed of lettuce first, followed by the avocado, roasted chickpeas, cucumber, edamame beans, red onion, cress, olives and sesame seeds. Add anything else you’d like - maybe some sweetcorn, tomato, ‘cheese’ spread, rice or cooked mushrooms.
Let me know your thoughts over on Instagram and share your recreations! Sending love and light to each and every one of you.