Greek Buddha Bowl
Author: Lauren
Recipe type: Lunch/Dinner
Prep time:
Cook time:
Total time:
- 1 can of chickpeas, drained and rinsed
- 1 tbsp coconut oil
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp allspice
- ¼ tsp cayenne pepper
- ¼ tsp turmeric
- ¼ tsp nutmeg
- ¼ tsp cardamom
- Quick pickled red onion (See Notes)
- Chopped tomato
- Chopped cucumber
- Romaine lettuce
- ½ cup, cooked quinoa
- 1 scoop of hummus
- 1 scoop of harissa
- Drizzle of tzatziki
- Heat the coconut oil in a skillet over medium heat. Add the chickpeas and spices. Toss to evenly coat the chickpeas.
- Let the chickpeas sauté, stirring occasionally, for about 8 minutes.
- To assemble, add the remaining ingredients and a ½ cup of the roasted chickpeas. Top with a drizzle of tzatziki or tahini dressing.
For the quick-pickled red onion, I use red wine vinegar instead of the apple cider vinegar. Sorry Bon Appetit, I'm going off-script!
Recipe by Lauren Anne at https://bylaurenanne.com/greek-buddha-bowl/
3.5.3208