The Buddha Bowl

The Buddha Bowl Recipe

By Hot For Food

🔪Prep Time: 40 minutes

👩‍🍳Cook Time: 6 minutes


spicy toasted chickpeas

1 can chickpeas (about 2 cups)

1 tbsp olive oil

1/2 tsp cumin

1/4 tsp garam masala

1/4 tsp cayenne

1/4 tsp paprika

1/4 tsp sea salt

grain base

8 oz / 230 g buckwheat soba noodles or 1 C quinoa (1/2 cup of quinoa or soba noodles per bowl/serving)

1/4 tsp sea salt

1 tsp olive oil

1 green onion, finely chopped

1 tbsp lemon juice

1/4 tsp ground black pepper

creamy miso tahini dressing (use 1/3 cup dressing per bowl/serving)

1/2 C roasted tahini

1 C water

2 tbsp lemon juice

1 tbsp apple cider vinegar

3 tbsp miso paste

1/4 tsp ground black pepper

1/4 tsp sea salt

1/2 tsp turmeric (optional)

vegetable toppings

1 large broccoli crown

3 C finely chopped kale (1/3 cup per bowl/serving)

1 tsp lemon juice

pinch sea salt

2 large carrots (1/3 cup per bowl/serving)

2 C shredded red cabbage (1/3 cup per bowl/serving)

1 pint grape tomatoes, halved (1/3 cup per bowl/serving)

1 C marinated whole artichokes, quartered (1/4 cup per bowl/serving)

3 C sunflower sprouts or pea shoots (1/2 cup per bowl/serving)

1/2 C raw pumpkin seeds (1 tbsp per bowl/serving)

1 C fresh cilantro, finely chopped (small handful per bowl/serving)

1 lemon, cut into wedges (1 wedge per bowl/serving)


1Preheat oven to 350°F.

2To make the spiced chickpeas, drain chickpeas from the liquid in the can and rinse under cool water. Lay them on top of some paper towel and place another piece of paper towel on top and roll it around to remove the outer skins. Allow the chickpeas to dry of excess water on a fresh piece of paper towel.

3Toss them in a bowl with olive oil, spices, and sea salt and coat evenly. Pour the chickpeas onto a baking sheet and bake for 40 minutes, turning them halfway through, until crispy and toasted. Use 2 tablespoons of spicy toasted chickpeas per bowl/serving. While the chickpeas bake, prepare the dressing and other ingredients for the bowls.

4To prepare the soba noodles, bring a pot of water to a boil with 1/4 teaspoon of sea salt. Once at a rolling boil, add the noodles, stir until submerged, and lower heat to medium-high. Cook for 6 to 7 minutes. Drain and rinse with water.

5If using quinoa, rinse it under running water through a sieve and drain. Bring 1 1/2 cups of water to a boil with 1/4 teaspoon of sea salt. Once at a rolling boil, stir in the quinoa and cover with a lid. Lower the heat to a simmer and cook for 15 minutes.

6While the quinoa or noodles are still warm, toss them with olive oil, lemon juice, ground black pepper, and finely chopped green onion.

7For the miso tahini dressing, combine all the ingredients in a high-powered blender until smooth. Refrigerate the dressing until ready to serve.

8Cut the broccoli into florets and steam for 3 to 4 minutes. An easier option  is to add the florets to the pot with quinoa or noodles during the last 2 minutes of cooking. Separate the broccoli florets and submerge them in cold water to prevent further cooking for up to 5 minutes and drain.

9Massage the kale with 1 teaspoon lemon juice and a pinch of salt with your hands until it begins to soften and wilt.

10Peel the outer skin of the carrots and use the peeler to shave off thick ribbons.

11If you want to have these for the week, you can assemble the soba noodle or quinoa base in a large reusable container and top with all the vegetables and toppings. Keep dressing separate until ready to eat.

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