Greek Buddha Bowl
Author: 
Recipe type: Lunch/Dinner
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Mediterranean Roasted Chickpeas
  • 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
Instructions
  1. Heat the coconut oil in a skillet over medium heat. Add the chickpeas and spices. Toss to evenly coat the chickpeas.
  2. Let the chickpeas sauté, stirring occasionally, for about 8 minutes.
  3. To assemble, add the remaining ingredients and a ½ cup of the roasted chickpeas. Top with a drizzle of tzatziki or tahini dressing.
Notes
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/