Quinoa Buddha Bowl With Crispy Chickpeas

I love Buddha bowls for their versatility. Lots of options to choose from and simplicity really shines through in this dish. I like to have the following things in my bowl for a satisfying meal any day of the week!

Choose one in each category:

Base:

• Cilantro-lemon Quinoa
• Brown rice
• Cous cous
• Cauliflower rice

Protein:

• Crispy chickpeas
• Curried chickpeas
• Spiced lentils or black beans

Veggies:

• Broccoli
• Asparagus
• Brussel sprouts
• Bell peppers (different colors)
• Eggplant

Fresh element:

• Carrot apple salad with fresh basil
• Pico de gallo
• Cucumber slices
• Salsa of choice
• Hummus

Other toppings:

• Avocado
• Lettuce
• Greek yogurt
• Chipotle powder (optional)

In this instructable, I'll give my recipes for the bold options, but feel free to experiment as you like! The best part of this guilt-free meal is that you've now earned yourself a dessert! :)

Equipment:

Mixing bowls

Saute pan

Oven or air fryer

Ingredients for quinoa base:

Quinoa - 1 cup uncooked

Water - 1 3/4 cup (if cooking on stovetop) or 1 1/3 cup (if pressure cooking)

Salt - 1/4 tsp

Lemon juice - 1 to 2 tbsp

Cilantro - 1 tbsp

Black pepper - 1/4 tsp

For Chickpeas:

Chickpeas - 1 can, no salt added

Olive oil - 1 tbsp

Salt - 1/2 tsp

Cumin powder - 1 tsp

Chili powder - 1/2 tsp

Turmeric - 1/8 tsp

For Broccoli:

Broccoli - 1 crown, cut into florets

Olive oil - 2 tsp

Salt - 1/4 tsp

Black pepper - 1/2 tsp

For Salad:

Carrot - 1/2 of a large one

Granny smith apple - 1/2 of a medium one

Basil leaves - 2 or 3

Salt - 1/8 tsp

Black pepper - 1/8 tsp

1. If using air fryer:
2. Combine all ingredients to make crispy chickpeas in the air fryer bin
3. Fry at 400F for 25 to 30 minutes until golden brown and crispy
4. If using oven:
5. Preheat oven to 400F
6. Combine all ingredients in a cookie sheet
7. Bake for 30 to 35 minutes or until golden brown and crispy

Tip: If you're serving these later, air fry them/bake them for an additional 3-5 minutes just before serving to crisp them up

1. If using pressure cooker, for 1 cup quinoa, add 1 1/3 cup water and pressure cook for about 30 minutes
2. If using stove top, for 1 cup quinoa, add 1 3/4 cup water and cook covered until the water is absorbed and the germ begins to pop out of the seeds
3. Let sit at room temperature for at least 10 minutes (the longer it stays out, the drier it gets) or upto 1 hour before fluffing with a fork
4. Add salt, pepper, lemon juice and cilantro and mix well. Taste and adjust salt and lemon juice as needed

1. Heat a saute pan on medium low flame and add the olive oil
2. Once hot, add the broccoli florets and salt
3. Cook covered for 5 minutes and mix again
4. Cook for another 5 minutes uncovered, mixing regularly
5. Remove from heat to avoid overcooking

1. In a mixing bowl, grate carrot and apple. Add chopped basil leaves
2. Add salt and pepper and mix well until combined

1. Peel and slice avocado lengthwise
2. Wash and chop lettuce. Optionally add grape tomatoes and sliced onions

1. Take the bowl or plate of choice for serving. Start by adding the cilantro-lemon quinoa
2. Next add broccoli, carrot apple salad and chick peas
3. Add avocado slices and lettuce
4. Finally add some non-fat Greek yogurt and sprinkle chipotle powder on top for some extra heat
5. Enjoy!