Vegan Chickpea & Quinoa Buddha Bowl Recipe (High-Protein & Meal Prep Friendly)

Are you in search of an organic and vegan recipe for a meal that is delicious and healthy? Chickpea and Quinoa Buddha Bowl are delicious and nutritious meals made of plant matter packed with protein, fiber and delicious flavor. It’s gluten-free and inexpensive, ideal for working-out in the office or workout prep.

When you’re vegan, vegetarian, or simply are looking to eat more plant-based food items, this bowl will please you with the texture, taste and nutrients all in one container for food.

Why This Recipe Works

• Highly high in plant protein (quinoa as well as chickpeas is equal to 20g per portion)
• Ideal for vegan meal prep for weight loss or for clean eating
• Naturally gluten-free and dairy-free
• The ideal concept to use for food preparation, and for meals that can be made in advance
• Fully customizable, based on what’s available available or what’s in your fridge
• It has a delicious taste regardless of whether it’s chilled or warm. It is perfect to have a meal during a drive

Ingredients For (Servings 4)

For the Bowl:

• 1 Cup dried quinoa
• One can (15 1 OZ) chickpeas, washed and drained
• 1 cup cherry tomatoes, halved
• 1 cup chopped carrots
• 1 cup roasted sweet potatoes (peeled, cubed)
• 1. avocado cut into slices ( add just before eating)
• Fresh parsley or cilantro (optional for garnish)
• Salt and Pepper according to your personal preferences

For the Creamy Tahini Dressing:

• 1/4 cup tahini
• 2 Tablespoons of lemon juice
• 1 Tablespoon maple syrup 1 tablespoon maple syrup
• 1 teaspoon Garlic powder
• 4. 4.5 teaspoons of water in the quantity you need to lower the thickness
• Salt pepper, salt and other ingredients as per the requirements

A Quick History of Buddha Bowls

The phrase “Buddha Bowl” probably came to prominence in the early year of 2010, and was embraced by groups of health and wellness that are founded on plants. 

Although it isn’t directly related to Buddhist food items. The name is believed to be a reference to balance as well as nutritional benefits that bowls provide. Similar to the way of life and wellness proclaimed by Buddha. Many believe it’s similar to the belly, which is smooth when a bowl is filled with food. This is a symbol of pureness and happiness.

Also Try Delicious Hellmann’s Potato Salad Original Recipe

Buddha bowls are the product of the macrobiotic as well as whole-food movements that combine a grain as a legume, a variety of veggies, as well as a delicious sauce. They’ve become an iconic staple of vegetarian and vegan food preparation, photoshopped, versatile, and delicious.

Step-by-Step Instructions

Step 1: Cook the Quinoa

1. Cleanse the quinoa thoroughly in cool water making use of a strainer composed of thin mesh (removes the bitterness).
2. Blend 1 cup Quinoa along with 2 cups of water in the pot.
3. Get to an unbelievably hot point before covering and reducing the temperature to.
4. Let it simmer for around one hour or until all the water is removed.
5. It is important to blast it with the fork, then wait for it to get chill.

Strategies: Cook the quinoa in vegetable broth to enhance the flavor!

Step 2: Roast the Sweet Potatoes

1. A baker should get heated up to 40 degF (200degC).
2. Cut and peel a huge sweet potato.
3. Combine a small amount of olive oil with some spice or salt.
4. The mixture should be placed on a baking sheet, and bake it on the tray approximately twenty-five to thirty hours and then rotate it, half to ensure that the mixture becomes soft and it has caramelized.

In Step 3: Make the Tahini Dressing

1. In a separate bowl mix Tahini together with juice from a lemon with garlic powder, maple syrup and a teaspoon of salt.
2. Mix in water slowly until the dressing reaches the consistency you want (smooth and pourable).
3. Review the seasoning, and then alter this.

Step 4: Assemble Your Meal Prep Bowls

1. Divide cooked quinoa into four containers to prepare for meals.
2. Fill in each by:
   • Half-can chickpeas from a quarter of tin
   • 1 Cup of carrots which have been shred
   • 1/4 cup cherry tomatoes
   • One-quarter of sweet potatoes
3. Divide the avocado in two and place it on a plate just before eating.
4. Serve it with Tahini Sauce, or place the dressing in a separate bowl to ensure the bowls are clean.
5. Sprinkle fresh cilantro or parsley if you’d like, sprinkle on fresh cilantro or parsley.

Storage & Meal Prep Tips

• Refrigerator: Bowls are kept in airtight containers at the very least for 5 weeks..
• Dressing: Dressing Place in separate containers to keep bowls tidy.
• Freezer It is possible to freeze cooked chickpeas or Quinoa. But fresh salad dressings and vegetables are best cooked fresh.
• Avocado: Avocado should be consumed before eating in order to prevent the avocado from turning brown.

A breakdown of the food (per serving, approximative)

• Calories: ~480 kcal
• Protein: ~19g
• Carbs: ~52g
• Fat: ~18g
• Fiber: ~11g

This is a wonderful macro-balanced and balanced meal for vegans. An alternative to build muscle, or a full day of intense exercise.

Variations & Substitutions

• Sweet potatoes are able to be traded to roast carrots or butternut squash
• Utilize dried lentils, as well as Tofu in place of chickpeas.
• Serve with cooking broccoli, spinach or Kale to increase the nutritional value of the dish.
• Replaces Tahini Sauce with Tahini Sauce avocado sauce the dressing made from lime juice or peanut sauce, or ranch made of the vegan ingredient

Vegan Chickpea & Quinoa Buddha Bowl

A healthy, easy-to-make vegan bowl with chickpeas, quinoa, and fresh veggies—perfect for meal prep and full of flavor.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Dinner

Cuisine: Chinese

Calories: 480

Ingredients Method Video Notes

Ingredients

  

For the Bowl:

• 1 cup dried quinoa
• 1 One can 15 1 OZ chickpeas washed and drained
• 1 cup cherry tomatoes halved
• 1 cup chopped carrots
• 1 cup roasted sweet potatoes peeled, cubed
• avocado cut into slices add just before eating
• Fresh parsley or cilantro optional for garnish
• Salt and Pepper according to your personal preferences

For the Creamy Tahini Dressing:

• ¼ cup tahini
• 2 tsp of lemon juice
• 1 tsp maple syrup 1 tablespoon maple syrup
• 1 tsp Garlic powder
• 4.5 tsp of water in the quantity you need to lower the thickness
• Salt pepper salt and other ingredients as per the requirements

Method

 

Step-by-Step Instructions

Step 1: Cook the Quinoa

1. Cleanse the quinoa thoroughly in cool water making use of a strainer composed of thin mesh (removes the bitterness).
2. Blend 1 cup Quinoa along with 2 cups of water in the pot.
3. Get to an unbelievably hot point before covering and reducing the temperature to.
4. Let it simmer for around one hour or until all the water is removed.
5. It is important to blast it with the fork, then wait for it to get chill.
6. Strategies: Cook the quinoa in vegetable broth to enhance the flavor!

Step 2: Roast the Sweet Potatoes

1. A baker should get heated up to 40 degF (200degC).
2. Cut and peel a huge sweet potato.
3. Combine a small amount of olive oil with some spice or salt.
4. The mixture should be placed on a baking sheet, and bake it on the tray approximately twenty-five to thirty hours and then rotate it half to ensure that the mixture becomes soft and it has caramelized.

Step 3: Make the Tahini Dressing

1. In a separate bowl mix Tahini together with juice from a lemon with garlic powder, maple syrup and a teaspoon of salt.
2. Mix in water slowly until the dressing reaches the consistency you want (smooth and pourable).
3. Review the seasoning, and then alter this.

Step 4: Assemble Your Meal Prep Bowls

1. Divide cooked quinoa into four containers to prepare for meals.
2. Fill in each by:
3. Half-can chickpeas from a quarter of tin
4. 1 Cup of carrots which have been shred
5. 1/4 cup cherry tomatoes
6. One-quarter of sweet potatoes
7. Divide the avocado in two and place it on a plate just before eating.
8. Serve it with Tahini Sauce, or place the dressing in a separate bowl to ensure the bowls are clean.
9. Sprinkle fresh cilantro or parsley if you’d like, sprinkle on fresh cilantro or parsley.

Video

Notes

Storage & Meal Prep Tips

• Refrigerator Bowls are kept in airtight containers at the very least for 5 weeks..
• Dressing: Dressing Place in separate containers to keep bowls tidy.
• Freezer It is possible to freeze cooked chickpeas or Quinoa. But fresh salad dressings and vegetables are best cooked fresh.
• Avocado: Avocado should be consumed before eating in order to prevent the avocado from turning brown.

A breakdown of the food (per serving, approximative)

• Calories: ~480 kcal
• Protein: ~19g
• Carbs: ~52g
• Fat: ~18g
• Fiber: ~11g

This is a wonderful macro-balanced and balanced meal for vegans. An alternative to build muscle, or a full day of intense exercise.

Conclusion

This vegan chickpeas and Quinoa Buddha Bowl has everything that a perfect food preparation dish needs. It is simple to prepare and brimming with nutrients. When you’re cooking your lunch at work or preparing your dishes for the coming week this bowl made of vegan ingredients will leave you feeling energized and energized.

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