Name: Buddha Bowl With Roasted Chickpeas
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 1 oz; or rice noodles (dry (30 g)); 1/4 avocado; 1/2 can; 150 g; 1 2 tomatoes; 1 small zucchini; 1 small carrot; 3 4 tbsp shredded red cabbage; 3 4 tbsp shredded white cabbage; 1 2 tbsp pineapple cubes; 1/2 tsp; for frying; 1/2 avocado; 2 mini cucumbers; 1 2 cloves garlic; 1 2 tbsp lime juice or lemon juice; Salt and pepper to taste

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Buddha bowls are a perfect lunch as they combine raw veggies + greens with cooked veggies, legumes like beans, chickpeas, lentils which are rich in protein and you can also add grains like quinoa.

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Duration30 mins

Cook Time5 mins

Prep Time25 mins

Servings

Ingredients

Buddha Bowl

1 oz
or rice noodles dry (30 g)
1/4 avocado
1/2 can
150 g
1 2 tomatoes
1 small zucchini
1 small carrot
3 4 tbsp shredded red cabbage
3 4 tbsp shredded white cabbage
1 2 tbsp pineapple cubes
1/2 tsp
for frying

Avocado Dressing

1/2 avocado
2 mini cucumbers
1 2 cloves garlic
1 2 tbsp lime juice or lemon juice
Salt and pepper to taste

Instructions

Cook the cellophane noodles until soft
Fry chickpeas with a tiny bit of coconut oil, curry powder and salt + pepper to taste
Chop your veggies
Blend the ingredients for the avocado lime dressing in your high-speed blender or food processor and pour it over your buddha bowl. Enjoy!

This recipe was republished with permission from ElaVegan. Find the original recipe here.