Quinoa Chickpea Buddha Bowl
User Reviews
5
52 reviews
Excellent
-
Prep Time
1 hr 5 mins
-
Cook Time
1 hr 15 mins
-
Total Time
2 hrs 20 mins
-
Servings
4
-
Calories
572 kcal
-
Course
Main Course
-
Cuisine
Vegan
Quinoa Chickpea Buddha Bowl
Report
The Quinoa Chickpea Buddha Bowl features tender cooked chickpeas and fluffy quinoa paired with fresh kale and a creamy tahini sauce. The chickpeas are soaked and simmered until tender but not mushy, while quinoa is toasted briefly before cooking to add a subtle nuttiness. The tahini sauce adds a rich, nutty flavor with a smooth texture, enhanced by garlic powder and salt. This bowl can be finished with fresh lemon juice to brighten the flavors.
Description
This bowl combines cooked chickpeas and white quinoa with fresh torn kale and a simple tahini dressing. Chickpeas are prepared by either soaking overnight or a quick soak method before simmering until tender with a slight bite. Quinoa is rinsed and toasted briefly in oil before simmering, which brings out a gentle nuttiness and prevents clumping. The dressing blends tahini with water, salt, and garlic powder to create a smooth, lightly flavored sauce. Fresh lemon juice can be added at serving time to provide a fresh acidity that balances the richness of the tahini. The components come together to create a wholesome, textured meal with layers of mild earthiness and creamy dressing.
Share:
Ingredients
CHICKPEAS
- 1 cup chickpeas dry
- water
- 1/2 tsp salt sea salt
QUINOA
- 1 Tbsp olive oil or coconut, or grapeseed or avocado oil
- 1 cup quinoa well rinsed, white
- 1 3/4 cup water
- 1 healthy pinch salt sea salt
KALE
- 1 large bundle kale rinsed and torn into large pieces, curly, aka dinosaur kale
TAHINI SAUCE
- 1/2 cup tahini (raw or roasted)
- 1/4 tsp salt sea salt
- 1/4 tsp garlic powder
- 1/4 cup water
FOR SERVING optional but recommended
- lemon juice fresh
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
- Use the quick soak method to reduce chickpea soaking time to one hour, or soak overnight for convenience.
- Test chickpeas for desired tenderness starting at 40 minutes of cooking to avoid overcooking.
- Add fresh lemon juice before serving to brighten the flavors of the bowl.
- The nutritional estimates do not include the tahini sauce.
- This recipe is inspired by the Mighty Bowl at Harlow in Portland, OR.
Nutrition Information
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
52 reviews
Excellent
Other Recipes
You'll Also Love
