Quinoa Chickpea Buddha Bowl

Name: Quinoa Chickpea Buddha Bowl
Prep time: 1 h 5 min
Cook time: 1 h 15 min
Total time: 2 h 20 min
Yield: 4 serving
Ingredients: 1 cup dry chickpeas; water; 1/2 tsp sea salt; 1 Tbsp olive, grapeseed, or avocado oil; 1 cup white quinoa; 1 3/4 cup water; 1 healthy pinch sea salt; 1 large bundle curly (dinosaur) kale; 1/2 cup Tahini; 1/4 tsp sea salt; 1/4 tsp garlic powder; 1/4 cup water; fresh lemon juice

User Reviews

5.0

78 reviews

Excellent

Prep Time
1 hr 5 mins
Cook Time
1 hr 5 mins
Total Time
2 hrs 20 mins
Servings
4
Calories
572 kcal
Course
Main Course
Cuisine
Vegan

Quinoa Chickpea Buddha Bowl

Valerie Marks

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An incredibly satisfying, healthy, nutrient-rich Buddha bowl with steamed kale, from-scratch chickpeas, quinoa, and 3-ingredient tahini sauce! Just 7 ingredients required for this delicious plant-based meal.

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Ingredients

Servings

CHICKPEAS

1 cup dry chickpeas
water
1/2 tsp sea salt

QUINOA

1 Tbsp olive, grapeseed, or avocado oil (or coconut)
1 cup white quinoa (well rinsed)
1 3/4 cup water
1 healthy pinch sea salt

KALE

1 large bundle curly (dinosaur) kale (rinsed and torn into large pieces)

TAHINI SAUCE

1/2 cup Tahini (raw or roasted)
1/4 tsp sea salt
1/4 tsp garlic powder
1/4 cup water

FOR SERVING optional but recommended

fresh lemon juice

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Instructions

Either soak chickpeas overnight in cool water (for 6-8 hours) or use the quick-soak method: Add rinsed chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil for 1 minute. Then turn off heat, cover, and let soak for 1 hour. Then drain, rinse, and add back to pot.
To cook soaked chickpeas, add to a large pot and cover with 2 inches water. Bring to a boil over high heat, then reduce heat to a simmer, add salt and stir, and cook uncovered for 40 minutes - 1 hour 20 minutes (depending on the size/freshness of your beans).
Sample a bean at the 40-minute mark to see how tender they are. You're looking for a just tender bean with a tiny bit of bite, and the skins will start to show signs of peeling (don't go too mushy!). Once cooked, drain beans and set aside and sprinkle with a bit more salt.
In the last 30 minutes of the beans cooking, start your quinoa by heating a medium saucepan over medium heat. Once hot, add oil and rinsed quinoa. Toast for 2-3 minutes, stirring frequently. This will allow some of the water to evaporate and add a nice toasty flavor.
Add water and increase heat to medium-high/high to bring to a boil. Once boiling, reduce heat to low (simmer), cover, and cook for 18-22 minutes, or until the quinoa is tender and the water has completely absorbed. Then remove from heat and loosely drape the pot with a towel or paper towel to continue absorbing any excess moisture.
Prepare dressing by adding tahini, sea salt and garlic powder to a small mixing bowl and whisking to combine. Then add water a little at a time until it forms a pourable sauce.
Lastly, steam kale. Add 1/2 inch water to a medium saucepan and bring to a simmer over medium heat. Insert a steamer basket and the kale and cover. Steam for 1-2 minutes, or until kale is vibrant in color and slightly wilted. Immediately remove the kale from the heat and transfer to a small dish for serving.
To serve, divide quinoa, chickpeas and kale between serving bowls and top with tahini sauce. Add a splash of fresh lemon juice for more flavor and a bit of acidity (highly recommended).
Best when fresh, though leftover sauce, quinoa, and chickpeas can be stored separately in the refrigerator up to 4 days. Kale is best when (steamed) fresh.

Notes

*Quick soak chickpea method by The Kitchn. Chickpea cooking tips from the lovely Tori Avey.*Nutrition information is a rough estimate calculated with sauce.*Prep/total time accounts for the quick soak chickpea method. Add 6-8 hours if soaking overnight.*Recipe inspired by the Mighty Bowl at Harlow in Portland, OR.

Nutrition Information

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Serving 1serving Calories 572 (29%) Carbohydrates 68.8g (23%) Protein 22g (44%) Fat 25.4g (39%) Saturated Fat 3.4g (17%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 414mg (17%) Fiber 15.1g (60%) Sugar 5.5g (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 572 kcal

% Daily Value*

Serving	1serving
Calories	572	29%
Carbohydrates	68.8g	23%
Protein	22g	44%
Fat	25.4g	39%
Saturated Fat	3.4g	17%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	414mg	17%
Fiber	15.1g	60%
Sugar	5.5g	11%