November 21st, 2024
Recipes
Crispy Chickpea and Avocado Buddha Bowl
Valentina P
- Difficulty
•
- Time 15"
This buddha bowl recipe is refreshing, filling, and delicious! Loaded with quinoa, crispy chickpeas, raw veggies, avocado and a creamy spicy mayo sauce drizzled on top. Ready in 15 minutes.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Bowl
- 2 cups cooked quinoa
- 1 heaping cup crispy chickpeas (store-bought or homemade)
- 4 handfuls spinach, chopped (about 4 ounces)
- 2 avocados, sliced
- 1 cup cucumber, sliced
- 1 cup coleslaw mix (or shredded cabbage and carrots)
- 1/4 cup coconut aminos (or low-sodium tamari)
- 1 tablespoon apple cider vinegar or rice vinegar For the Spicy Mayo
- 4 tablespoons mayonnaise (or vegan mayo))
- 1/2 tablespoon sriracha (adjust to taste)
- 1/4 teaspoon sesame oil
Instructions
- Step 1: If preparing the quinoa and/or crispy chickpeas yourself, prepare them now.
- Step 2: Stir together the coleslaw mix, vinegar, and a pinch of salt in a small bowl. Refrigerate.
- Step 3: Stir together the cooked quinoa with 2 tablespoons of the coconut aminos. Separately, stir together the spinach and the remaining 2 tablespoons of aminos.
- Step 4: In a small bowl, stir together the Spicy Mayo ingredients until smooth.
- Serve: Divide the seasoned quinoa, spinach, slaw, cucumber, and avocado into 4 bowls. Top with the crispy chickpeas and drizzle lightly with spicy mayo. Enjoy.
Recipe Notes
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Crispy Chickpea and Avocado Buddha Bowl
PT15M 2 cups cooked quinoa 1 heaping cup crispy chickpeas (store-bought or homemade) 4 handfuls spinach, chopped (about 4 ounces) 2 avocados, sliced 1 cup cucumber, sliced 1 cup coleslaw mix (or shredded cabbage and carrots) 1/4 cup coconut aminos (or low-sodium tamari) 1 tablespoon apple cider vinegar or rice vinegar 4 tablespoons mayonnaise (or vegan mayo)) 1/2 tablespoon sriracha (adjust to taste) 1/4 teaspoon sesame oil Gluten Free Vegan 4 Servings
Ingredients:
