Spicy Chickpea Freekeh Buddha Bowl

Name: Spicy Chickpea Freekeh Buddha Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving
Ingredients: 1 can chickpeas; 1 tablespoon harissa powder; 1 tablespoon extra-virgin olive oil; 125 g cracked freekeh; 1 carrot; 1 wedge purple cabbage; 1 avocado; 1 red bell pepper; 100 g fresh baby spinach leaves; 1 lime; Handful of fresh cilantro; 2 tablespoon of toasted coconut flakes; Sea salt and black pepper

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2
Course
Main Course
Cuisine
Vegan

Spicy Chickpea Freekeh Buddha Bowl

Yvonne Simmons

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This vegan Spicy Chickpea Freekeh Buddha Bowl is the ultimate healthy lunch or dinner. It’s ready in 30 min and packed with veggies and fresh flavors!

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Ingredients

Servings

1 can chickpeas well drained
1 tablespoon harissa powder
1 tablespoon extra-virgin olive oil
125 g cracked freekeh
1 carrot peeled and cut into matchsticks
1 wedge purple cabbage finely chopped
1 avocado sliced
1 red bell pepper finely sliced
100 g fresh baby spinach leaves
1 lime cut in half, to serve
Handful of fresh cilantro to serve
2 tablespoon of toasted coconut flakes optional
Sea salt and black pepper

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Instructions

Preheat oven to 200C/400F.
Pat the chickpeas dry with a clean kitchen cloth. Transfer to a bowl and season with harissa powder, olive oil and salt and pepper to taste. Mix through with a spoon, then spread the chickpeas in an even layer on a baking tray.
Bake for about 20 min, until nicely crispy, then remove from the oven and cool a little before use.
In the meantime prepare the freekeh. Add rinsed freekeh to 300ml boiling salted water or vegetable stock. Return to the boil, cover and simmer for 15 min or until tender.
Assemble your buddha bowls: divide the freekeh,chickpeas and all the veggies among two bowls. Top each bowl with half lime, a handful of cilantro leaves and sprinkle with toasted coconut flakes.
Serve immediately.