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.
- Nutritional Breakdown: per portion (whole recipe)
- Calories: 491 (982)
- Carbs: 57.5 (115)
- Fat: 23 (46)
- Protein: 16 (32)
- Sodium: 582.5 (1165)
- Sugar: 3 (6)
- Serves 2
- 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
- Red Capsicum, sliced
- Spiralised zucchini
- Red cabbage, finely sliced
- 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.
*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.