Savory Chickpea Quinoa Buddha Bowl
Savory Chickpea Quinoa Buddha Bowl
This Savory Chickpea Quinoa Buddha Bowl is a healthy option for a quick lunch or dinner and comes packed with nutrients and works perfectly for meal prep. This bowl consists of quinoa, roasted butternut squash, green peas, carrots, tomatoes, chickpeas, sweet peppers, and drizzled with a creamy homemade carrot ginger dressing. This Buddha-styled meal is a great vegan + gluten-free staple for the entire family. Make ahead option!
Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.
I'm so excited to be sharing this Savory Chickpea Quinoa Buddha Bowl, especially with it being Thanksgiving Day and the fact that this bowl fits perfectly for Turkey Day for those who eat plant-based. When it comes to eating food bowls, I'm super big on getting the most nutrients and enjoyment out of every bite and this one does the trick! And of course, I've included a ton of roasted veggies for heightened flavor and to also keep things interesting.
But to delve into Thanksgiving, I am truly GRATEFUL for this amazing foodie community and all of the daily love, support, and everything that you all show! This blog wouldn't be anything without you! Secondly, I'm so grateful that God has kept me during such a transitional year, which had it's major challenges and rewards. It's not the most perfect year, but I'm so glad that He gave me the strength to survive and make it through. I pray that you can enjoy your Thanksgiving in spite of things not being as perfect as you may have liked.
OK, so back to the food. If you've been an avid follower of Orchids + Sweet Tea, then you're aware of my love for food. I mean it's a real love. More importantly, since I've been taking my health more seriously, eating healthier foods has been my current love. That's why I've made it a mission to create healthier versions of comfort food faves! For one, I definitely recommend trying this Vegan Jamaican Power Bowl which is so flavorful, but so fun to make!
For this dish, I used my Roasted Herb Tomatoes recipe along with deliciously filling ingredients like quinoa, green peas, mini sweet peppers, carrots, chickpeas, and butternut squash----most of which are roasted. It makes for such an amazing lunch, dinner, or weeknight meal for the entire family----kids + adults alike.
What is a Buddha Bowl + It's Components?
Whelp, basically a Buddha Bowl is a nourishing one-dish meal that has a little bit of everything. Generally, it consists of rice or grains, roasted veggies, a dressing, and a protein (usually beans, tofu, lentils, + sometimes meats + fish).
In short, Buddha Bowls are made with the main focus on clean eating and was created based on Chinese + Japanese medicine principles.
How to Make this Savory Chickpea Quinoa Buddha Bowl
This Savory Chickpea Quinoa Buddha Bowl is literally made in a matter of minutes once all of the ingredients have been cooked and/or roasted to perfection. All you need is a low bowl or bowl and section each ingredient into a spot until everything is laid out.
PERFECTLY ROASTED VEGGIES
Knowing how to roast all vegetables (in general) perfectly is definitely a learned skill. All veggies are different and they all have vast cooking times.
The most common rule of thumb is to roast thicker vegetables at a higher temperature because they can handle the heat. For example, potatoes or sweet potatoes can roast at a higher temp because of their thickness. Broccoli, on the other hand, lends well to a lower heat when cut into florets.
Other common rules when roasting is to use lots of olive oil and a rimmed baking sheet. The oil flavors the veggies and prevents them from sticking to the pan. You can also use a heavy pinch of salt and pepper for perfectly seasoned vegetables. In this recipe, I chose to use melted vegan butter in place of oil.
HOW TO MAKE HERB ROASTED TOMATOES
The key for this recipe is to start with great-quality tomatoes. Choose a mix of large and cherries, and several different colors if you can find them.
Ingredients for Savory Chickpea Quinoa Buddha Bowl
Here's what you'll need when making this delicious Savory Chickpea Quinoa Buddha Bowl:
- Quinoa. This is a great ingredient for those who are on a gluten-free. Plus, it's one of the highest protein whole grains and is so easy to cook.
- Chickpeas. One of my faves! Chickpeas are packed with a host of vitamins, minerals, + fiber and offers a variety of health benefits. These can be enjoyed roasted or sautéed over the stovetop.
- Olive oil. You can also use Grapeseed oil or coconut oil as well.
- Dried herbs and spices. I love a combination of salt, black pepper, garlic powder, thyme, oregano, basil, parsley, smoked paprika.
- Green peas and carrots. These vegetables create the delicious, flavorful, aromatic base of the bowl and also add great nutritional value.
- Butternut squash. I use 1 small squash (about 1 lb.), peel, + then cube them for an easier roast in the oven.
- Tomatoes. You can add as many tomatoes as you'd like to fill this buddha bowl. I used grape tomatoes, however, heirlooms, roma, etc. works too! Just roast the whole or in halves!
- Mini sweet peppers. I like to use mini sweet peppers, however, feel free to use a large bell peppers and chop them into pieces.
- Dairy-Free Carrot Ginger Dressing. This easy homemade dressing is blender together for a beautiful drizzle and added flavor. Made from fresh ginger root, vegan mayo, maple syrup, lemon juice, carrots, olive oil, Almond milk, + a pinch of salt + black pepper.
Top Reasons Why You’ll Love This Buddha Bowl!
Can I be honest? Once you taste this buddha bowl you’ll fall in absolute love. Haha. More importantly, here are the reasons why you’ll love it the most:
- It’s ALL Vegan + Plant-based.
- Super easy to make and quick
- So many nutrients in one bowl.
- Full of flavor + savoriness (The best reason!)
- Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever!
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS BOWL!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Savory Chickpea Quinoa Buddha Bowl. Everything from my fave baking sheet, dutch ovens, high-powered blender, mixing bowls, and more. SEE THEM HERE!
What Can I Add to This Chickpea Quinoa Buddha Bowl
I like to add some extra texture to easy food bowls like this Chickpea Quinoa Buddha Bowl. While the ingredients in this buddha bowl is perfect as is, I wanted to share a few more ideas of ingredients that you can add incase you make this bowl more than once and want to switch things up!
Other ingredient ideas include:
- Roasted broccolini or broccoli or poblano peppers or brussels sprouts, asparagus, beets, etc.
- Sweet potatoes or regular potatoes instead of butternut squash
- Farro, brown rice, couscous, cauliflower rice, bulgar, etc. instead of quinoa
- Raw veggies like red cabbage, rainbow carrots, etc.
- Leafy greens like spinach, kale, collard greens, etc.
- Beans like kidney beans, black beans, white beans, etc.
- Other delicious dressings made with garlic, tahini, etc.
- Proteins like lentil, tofu, tempeh, mushrooms, etc.
- Other seeds + nuts like sesame seeds, walnuts, pecans, sunflower seeds, etc.
Hate Cooking Quinoa in Fears of it Being Bland in Flavor?
OK, so I’ve heard so many people talk about not really being a huge fan of quinoa because it has no taste or the taste is so bland.
Honestly, the KEY is to build flavor for every component of your dish so that together, the flavor is EXPLODING, including with your quinoa.
MY SECRET? Veggie stock or chicken stock (for non-vegan/vegetarian options). Yup. Instead of using water, I just substitute with some sort of stock, adding salt or whatever based on necessity. Trust me, your quinoa will NEVER BE THE SAME after this delicious trick.
How to Best Roast Butternut Squash
Roasting butternut squash is super easy to do and makes for the perfect meal prep option since it's so versatile and can be enjoyed on a ton of things. Here are a few short steps to roasting your butternut squash:
- Begin by preheating the oven to 400 degrees Fahrenheit and preparing a baking sheet with parchment paper.
- Add the cubed butternut squash to a bowl along with the olive oil, salt, black pepper, smoked paprika, parsley, oregano, basil, garlic powder, and thyme, tossing everything together until it's fully coated.
- Transfer the butternut squash to the baking sheet and arrange in a single layer. Bake until the butternut squash is golden-brown and knife tender, about 25-30 minutes. Once done, remove from the oven and let cool.
20 Go-To Immune Boosting Home Remedies.
When it comes to keeping your body healthy, there are so many factors that contribute to your overall health. This list of my 20 Go-To Immune Boosting Home Remedies can help to keep your body strong throughout any time of the year. It’s important to understand that simple everyday practices from exercise to sleep, eating healthy, hot steams, essential oils, and more; all play a role in strengthening your body’s entire system.
Need Other Savory Meatless Meal Ideas? Try These!
If you're loving this Savory Chickpea Quinoa Buddha Bowl, then you'll enjoy these other meatless options which are perfect for the entire family.
Chipotle Sweet Potato Quinoa Tacos
Maple Herb Roasted Butternut Squash
Vegan Pumpkin Curry Butternut Squash
Vegan Cheese Polenta with Pesto + Chickpea
Plant-based Sesame ‘Chicken' + Noodles
Spicy Brown Butter Pumpkin Rigatoni
Vegan Curry Chickpea Mashed Potato Bowl
Easy Weeknight Creamy Tuscan Ravioli
How To Store Leftover Savory Chickpea Quinoa Buddha Bowl
Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
Can I Make This Savory Chickpea Quinoa Buddha Bowl Ahead of Time?
Absolutely! All ingredients can be made and individually stored as meal prep and assembled when ready to serve.
How Long Does the Carrot Ginger Dressing Last?
Leftover dressing can be kept in an airtight container or jar in the refrigerator for up to 2 weeks.
MADE OUR RECIPE?
If you make these Savory Chickpea Quinoa Buddha Bowl, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Savory Chickpea Quinoa Buddha Bowl
Ingredients
ROASTED VEGGIES:
- 1 small butternut squash, peeled + cubed (About 1 lb.)
- 2 cups mini sweet peppers, chopped (You can also use bell peppers)
- 2 cups grape tomatoes, halved
- 2 medium carrots, peeled + chopped
- ¼ cup Extra virgin olive oil
- 2 tsps sea salt
- 2 tsps black pepper
- 2 tsps garlic powder
- 2 tsps dried thyme
- 2 tsps dried oregano
- 2 tsps dried basil
- 2 tsps dried parsley
- 2 tsps smoked paprika
QUINOA:
- 1 cup multi-color quinoa, uncooked (You can also use white or red as well)
- 3 cups organic vegetable stock/broth
- ½ teaspoon EACH: sea salt, black pepper, + garlic powder
OTHER INGREDIENTS:
- 2 cups cooked greens peas
- Pumpkin seeds
- 1 (15 oz.) can chickpeas, drained + rinsed
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon ground cumin
- Pinch pf cayenne pepper
DAIRY-FREE CARROT GINGER DRESSING:
- 1 large carrot, peeled + chopped
- ½ cup vegan mayonnaise
- ¼ cup Almond milk
- ½ ounce fresh ginger root, peeled + chopped
- 2 Tbsps freshly-squeezed lemon juice
- 1 tablespoon pure maple syrup
- 1 teaspoon Extra virgin olive oil
- sea salt + black pepper, to taste
Instructions
TO ROAST THE VEGGIES:
- Begin by preheating the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- Add the cubed butternut squash, tomatoes, sweet peppers, and carrots to the baking sheet (grouping them together by veggie type + spreading them out to a single layer). Drizzle with olive oil and sprinkle with the following seasonings: salt, black pepepr, garlic powder, thyme, oregano, basil. parsley, and smoked paprika.
- Bake for 20-25 minutes or until butternut squash and other veggies are tender and golden/charred. Remove from oven.
TO COOK THE QUINOA:
- Begin by adding the veggie stock to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes.
- Reduce heat to bring to a simmer, whisking every 3-4 minutes until fully cooked through, and stock has dried, and the quinoa has thickened. Add in the salt, black pepper and garlic powder, stirring them in until combined.
TO SAUTE CHICKPEAS:
- In a medium skillet (10-inch) over medium-high heat, add the olive oil. Once heated, add the chickpeas and seasonings, sautéing until chickpeas become tender and golden, about 5-6 minutes. Remove from heat.
TO MAKE THE CARROT GINGER DRESSING:
- Add all ingredients into a high-powdered blender and blend until dressing becomes creamy. Set aside in the refrigerator until ready to use.
ASSEMBLY:
- To serve, add a spoonful of cooked quinoa to a low bowl(s), followed by: roasted butternut squash, tomatoes, carrots, peppers, green peas, and chickpeas, lining them side by side. Top with pumpkin seeds, if using.
- Drizzle with homemade carrot ginger dressing and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
- OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, coconut oil, or grapeseed oil.
- DRESSING (STORAGE): Leftover dressing can be kept in an airtight container or jar in the refrigerator for up to 2 weeks.
- HERB ROASTED TOMATOES: To make this, see my recipe here.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Savory Chickpea Quinoa Buddha Bowl. Everything from my fave baking sheet, dutch ovens, high-powered blender, mixing bowls, and more. SEE THEM HERE!
Nutrition
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