Buddha Bowls with “Cheezy” Chickpeas

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This nourishing Buddha bowl is built on a base of fluffy quinoa, providing a hearty foundation. It's packed with an assortment of vibrant vegetables, which add freshness and essential nutrients. Topped with roasted chickpeas sprinkled with nutritional yeast, it delivers a satisfying crunch and a cheesy flavor without dairy. This bowl is not only visually appealing but also a balanced meal that’s rich in protein, fiber, and vitamins, making it a perfect option for a healthy lunch or dinner.

Meals

Prep time

10 min

Cooking time

10 min

Total time

20 min

Ingredients

Base

  • 1 cup rice or quinoa
    • cooked according to package instructions; use veggie broth for added flavor

Veggies

  • 1 zucchini, chopped
  • 1 cup broccoli florets
  • 1 cup of brussel sprouts – halved or quartered
  • 1 green pepper – chopped
  • 1 onion – chopped
  • 1 avocado – sliced

Cheezy Chickpeas

  • 1 can of chickpeas – rinsed and drained
  • 2 tbsp lemon juice
  • 3 tbsp nutritional yeast

Seasonings and Sauces

  • I love the garlic pepper seasoning from Gordon’s Foods but feel free to season your veggies however you like best!
  • Japanese Barbeque Sauce is always delicious to top the bowl with too!

Instructions

  1. Cook the Grains: Follow the package instructions for cooking your rice or quinoa. For extra flavor, replace water with veggie broth.
  2. Prep the Veggies: Chop all veggies into bite-sized pieces.
    Divide the veggies into two bowls:
    Bowl A: Onions and green pepper
    Bowl B: Broccoli, Brussels sprouts, and zucchini
  3. Bowl A – Cook the Onions and Peppers: Preheat a pan on medium heat and add a light coating of olive oil. Add the onion and green pepper, stirring gently every few minutes. Cook until the onions are translucent and slightly browned.
  4. Roast the Broccoli, Brussels, and Zucchini: Preheat the oven to 400°F (200°C). Toss the broccoli, brussel sprouts, and zucchini in a tablespoon of soy sauce, garlic powder, and freshly cracked black pepper (or your favorite seasonings) until evenly coated. Spread the seasoned veggies on a baking sheet sprayed with olive oil.
    Roast in the oven for 15-20 minutes, checking and stirring halfway through to ensure even cooking.
  5. Prepare the Cheezy Chickpeas: In a bowl, coat the drained chickpeas with lemon juice. Add nutritional yeast to the bowl, stirring until the chickpeas are evenly coated and a paste forms.
  6. Assemble the Bowls: Start with a base of cooked rice or quinoa.
    Add the roasted veggies and sautéed onions and peppers on top.
    Top with the cheesy chickpeas. Finish with slices of avocado.
  7. Serve and Enjoy: Serve and enjoy your nutritious and delicious Green Goddess Buddha Bowl!

Additional tips

  • Feel free to add or substitute any of your favorite veggies and adjust the seasoning to taste. Enjoy sharing this vibrant, healthy meal.

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