Curious about those Buddha bowls invading your Instagram feed? They’re basically bowls full of healthy grains, veggies and protein, and really simple to make. To save time, roast the chickpeas ahead of time and store in a ziplock bag or sealed container until ready to use. Kids can also easily get involved in making this recipe, helping to layer ingredients in each bowl.

Roasted Chickpea Vegetarian Buddha Bowl
Print Recipe
Print
Tags , , , , , , , , ,
Servings 4 Prep Time 15minutes
Servings 4 Prep Time 15minutes
Curious about those Buddha bowls invading your Instagram feed? They’re basically bowls full of healthy grains, veggies and protein, and really simple to make. To save time, roast the chickpeas ahead of time and store in a ziplock bag or sealed container until ready to use. Kids can also easily get involved in making this recipe, helping to layer ingredients in each bowl.
Ingredients
  • 1 (14.5 oz.) can chickpeas, drained, rinsed, dried
  • 2 tablespoons (plus 1 tsp.) olive oil, divided
  • 1/4 teaspoon paprika
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/4 teaspoon salt, pepper
  • 16 ounces Green Giant™ Fresh Cauliflower Crumbles® chopped cauliflower, cooked according to package directions
  • 4 cups organicgirl spring mix salad blend
  • 2 Avocados from Mexico, sliced
Directions
  1. Preheat oven to 400F.
  2. Toss chickpeas with 1 tsp. oil and paprika until well coated. Spread on baking sheet and bake 30-40 minutes, stirring occasionally, until browned and crispy.
  3. Whisk 2 Tbsp. oil, vinegar, honey, garlic, pepper and salt together in small bowl. Set aside.
  4. Divide cauliflower rice evenly among 4 bowls. Top evenly with chickpeas, spring mix and avocados. Drizzle with dressing.
Nutritional Value
  • Calories 392
  • Fat 21g
  • Protein 12.5g
  • Carbohydrates 42g
  • Fiber 16g
  • Sodium 317mg
  • Cholesterol 0mg
  • Sugar 12g
  • Calcium 97mg
  • Iron 3.5mg
Tags , , , , , , , , ,
Servings 4 Prep Time 15minutes
Servings 4 Prep Time 15minutes
Curious about those Buddha bowls invading your Instagram feed? They’re basically bowls full of healthy grains, veggies and protein, and really simple to make. To save time, roast the chickpeas ahead of time and store in a ziplock bag or sealed container until ready to use. Kids can also easily get involved in making this recipe, helping to layer ingredients in each bowl.
Ingredients
  • 1 (14.5 oz.) can chickpeas, drained, rinsed, dried
  • 2 tablespoons (plus 1 tsp.) olive oil, divided
  • 1/4 teaspoon paprika
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/4 teaspoon salt, pepper
  • 16 ounces Green Giant™ Fresh Cauliflower Crumbles® chopped cauliflower, cooked according to package directions
  • 4 cups organicgirl spring mix salad blend
  • 2 Avocados from Mexico, sliced
Directions
  1. Preheat oven to 400F.
  2. Toss chickpeas with 1 tsp. oil and paprika until well coated. Spread on baking sheet and bake 30-40 minutes, stirring occasionally, until browned and crispy.
  3. Whisk 2 Tbsp. oil, vinegar, honey, garlic, pepper and salt together in small bowl. Set aside.
  4. Divide cauliflower rice evenly among 4 bowls. Top evenly with chickpeas, spring mix and avocados. Drizzle with dressing.
Nutritional Value
  • Calories 392
  • Fat 21g
  • Protein 12.5g
  • Carbohydrates 42g
  • Fiber 16g
  • Sodium 317mg
  • Cholesterol 0mg
  • Sugar 12g
  • Calcium 97mg
  • Iron 3.5mg

Leave a Reply

Your email address will not be published. Required fields are marked *