Chickpea Buddha Bowl

This Chickpea Buddha Bowl is a vibrant and nutritious meal packed with protein, fiber, and a variety of fresh vegetables. It's a delightful combination of flavors and textures, perfect for a healthy American lunch.

Ingredients

• Chickpeas - 1 can (400g), drained and rinsed
• Quinoa - 1 cup (170g), rinsed
• Vegetable broth - 2 cups (480ml)
• Cherry tomatoes - 1 cup (150g), halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Avocado - 1 medium, sliced
• Fresh spinach - 2 cups (60g)
• Olive oil - 2 tablespoons (30ml)
• Lemon juice - 2 tablespoons (30ml)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - 1/4 cup (15g), chopped

Steps

1. Rinse the quinoa under cold water and combine it with vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and liquid is absorbed.
2. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the drained chickpeas, cumin, paprika, salt, and pepper. Sauté for about 5-7 minutes until chickpeas are slightly crispy.
3. In a large bowl, combine the cooked quinoa, sautéed chickpeas, cherry tomatoes, cucumber, red bell pepper, and fresh spinach.
4. Drizzle the lemon juice over the top and toss gently to combine all ingredients.
5. Divide the mixture into two bowls, and top each with sliced avocado and chopped parsley.

Nutrition

• Calories: 550
• Protein: 18 g
• Carbs: 75 g
• Fiber: 18 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from fresh vegetables, supporting overall wellness.

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