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Buddha Bowl With Roasted Chickpeas

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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.
Duration30 mins
Cook Time5 mins
Prep Time25 mins
Servings1

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.
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