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BUDDHA BOWL

October 30, 2017
Taste a sugar-free rainbow with our Buddha bowl!

This bowl of simple nourishing-ness is meal prep at its finest, filled with nothing more than a bunch of all the good stuff; healthy fats, proteins, slow-releasing energy foods and heaps of colourful vegetables.

BUDDHA BOWL

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 491 (982)
  • Carbs: 57.5 (115)
  • Fat: 23 (46)
  • Protein: 16 (32)
  • Sodium: 582.5 (1165)
  • Sugar: 3 (6)
  • Serves 2

INGREDIENTS

  • FOR THE QUINOA
  • 1 cup quinoa, rinsed
  • 2 cups water
  •  
  • FOR THE CHICKPEAS*
  • 1 400g can cooked chickpeas
  • 2 tbsp Harissa Seasoning (shop bought or here is our recipe. Dried cumin works well too)
  • 1 tbsp extra-virgin olive oil
  •  
  • FOR THE BOWL
  • 1 avocado, halved and sliced
  • 2 cups of spinach leaves
  • Spicy Tomato Salsa (or sliced tomatoes)
  • Tahini Yogurt Dressing
  •  
  • OPTIONAL ADDITIONS (OR WHATEVER VEG YOU HAVE IN THE FRIDGE)
  • Cucumber, finely sliced
  • Celery, finely sliced
  • Alfalfa
  • Red Capsicum, sliced
  • Spiralised zucchini
  • Red cabbage, finely sliced

METHOD

  • 1. Cover the quinoa in boiling water and boil for 7 – 10 minutes until al dente.
  • 2. Remove from heat and drain under cold running water. Set aside.
  • 3. Combine the chickpeas, olive oil and harissa in a bowl and toss to evenly coat the chickpeas.
  • 4. Heat a non-stick frypan over a medium heat, add the chickpeas and fry, stirring occasionally until lightly browned and fragrant (approx. 10 minutes).
  • 5. Set aside and keep warm.
  • 6. Assemble buddha bowls, by adding quinoa, mixed greens, avocado and chickpeas evenly between two bowls.
  • 7. Top with Spicy Tomato Salsa and Tahini Yogurt Dressing.
 

TWEAK

*For a non-vegan version consider swapping the chickpeas for sliced chicken breast:

Coat one chicken breast in the harissa seasoning and olive oil and cook in a frying pan over a medium heat until cooked through.

Slice and divide between the two Buddha bowls.

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