These Buddha Bowls are packed Greek-style with roasted chickpeas, quinoa, hummus, cucumber, lettuce, tomato, kalamata olives and more!
If you’re looking for the next totally delicious, meatless meal then this is it! Roasted chickpeas are the star of the show in this recipe. They’re lightly seasoned and then roasted until crispy. They are so good mixed with everything else in this Buddha Bowl.
This recipe comes from the book: Cooking for a Fast Metabolism by Haylie Pomroy. This book is based on Pomroy’s The Fast Metabolism Diet. It’s designed to kick your metabolism into high gear. This book shows you how you can eat more food to fuel your body for fat loss and still lose weight. No calorie counting, no fasting, no deprivation… just good, healthy food. I’m not on this diet, but I’m enjoying browsing through the more than 100 healthy recipes.
Here are a few recipes in the book that I’d like to try:
- Blackberry Crumble Breakfast Bars
- Sweet Potato Pulled Pork Hash
- Asian Sesame Slaw with Grilled Steak Strips
- Portobello Black Bean Burgers
- Spicy Tuna Brown Rice Poke Bowl
- Slow Cooker Greek Drumsticks with Asparagus
- Slow Cooker Hungarian Goulash
- Spicy Salmon Jerky
- sea salt and freshly ground black pepper
- dried oregano, onion powder and garlic powder
- olive oil
- chopped lettuce
- yellow bell pepper
- grape tomatoes
- kalamata olives
- smoked paprika
How to make roasted chickpeas:
How to assemble Roasted Chickpea Quinoa Buddha Bowls:
The hummus stands in for salad dressing in these Buddha Bowls. Mix it into your bowl, and you’ll find that its garlicky flavor is perfect for pairing with the lettuce, tomato and other veggies. Enjoy!
The Best Bowl Recipes:
- Grilled Chicken Burrito Bowls
- Cauliflower Tabbouleh Bowls with Chickpeas and Hummus
- Cuban Chicken Rice Bowl
- Roasted Pork Protein Bowls with Rosemary Vinaigrette
- Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze
Roasted Chickpea Quinoa Buddha Bowl
- 1 teaspoon sea salt
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 cup chickpeas (drained, rinsed and dried- skins discarded)
- 1 teaspoon olive oil
- 2 cups mixed greens or chopped romaine lettuce
- 1 cup cooked tricolor (or any other color) quinoa
- 2 medium cucumbers (peeled, seeded and cut into small cubes)
- 1 medium yellow bell pepper, cut into small cubes
- 1 cup grape tomatoes, halved
- ¼ cup pitted kalamata olives
- 4 tablespoons prepared hummus
- pinch of smoked paprika
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a small bowl, mix together the salt, oregano, black pepper, onion powder and garlic powder. Add the chickpeas and drizzle with the olive oil, then toss to coat the chickpeas with the oil and spices. Spread the chickpeas out on the prepared baking sheet and bake for 30 minutes, stirring halfway through.
- Divide the greens between two bowls. Divide the quinoa between the bowls, putting it on top of the lettuce. Next, add the cucumbers, bell pepper, tomatoes and olives, dividing them evenly. Top with the chickpeas, then scoop 2 tablespoons of the hummus on top of each bowl. Sprinkle the hummus with the paprika, and serve.
- If you are preparing this recipe as gluten-free, just be sure to use brands of chickpeas and hummus that are known to be GF.