4.5 from 6 votes
Spicy Chickpea Freekeh Buddha Bowl
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!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 1 chickpeas well drained, canned
- 1 tablespoon harissa powder
- 1 tablespoon extra-virgin olive oil
- 125 g freekeh cracked
- 1 carrot peeled and cut into matchsticks
- 1 purple cabbage finely chopped, wedge
- 1 avocado sliced
- 1 red bell pepper finely sliced
- 100 g spinach fresh baby leaves
- 1 lime cut in half, to serve
- cilantro to serve, handful fresh
- 2 tablespoon Toasted coconut flakes optional
- salt sea salt
- black pepper sea salt
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.
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