Savory Chickpea Quinoa Buddha Bowl

This Savory Chickpea Quinoa Buddha Bowl is a healthy option for a quick lunch or dinner and comes packed with nutrients and works perfectly for meal prep. This bowl consists of quinoa, mashed sweet potatoes, carrots, broccolini, roasted chickpea, and drizzled with a creamy cashew sauce. This Buddha-styled meal is a great vegan + gluten-free staple for the entire family.

Savory Chickpea Quinoa Buddha Bowl

I’m so excited to be sharing this Savory Chickpea Quinoa Buddha Bowl, especially with the new site officially being live.

Yay. It’s been such a long haul, but I’m truly happy to finally have everything fall in place.

I hope that you guys are enjoying the new site and the upgrades and improvements that I’ve spent the last 2 months working with an awesome designer on.

Honestly, I’ve always wanted a fully customized site that reflects my style + mission entirely and it’s so full circle to see it happening in the midst of the craze.

If you’ve been an avid follower of Orchids + Sweet Tea, then you’re aware of my love for food. I mean it’s a real love. More importantly, since I’ve been taking my health more seriously, eating healthier foods has been my current love.

That’s why I’ve made it a mission to create healthier versions of comfort food faves!

What is a Buddha Bowl?

Whelp, basically a Buddha Bowl is a one-dish meal that consists of rice or grains, roasted veggies, a dressing, and a protein (usually beans, tofu, lentils, + sometimes meats + fish).

In short, Buddha Bowls are made with the main focus on clean eating and was created based on Chinese + Japanese medicine principles.

Savory Chickpea Quinoa Buddha Bowl

What Ingredients Are Used in this Bowl?

Here’s what you’ll need when making this delicious Buddha Bowl:

Quinoa: This is a great ingredient for those who are on a gluten-free. Plus, it’s one of the highest protein whole grains and is so easy to cook.

Chickpeas: One of my faves! Chickpeas are packed with a host of vitamins, minerals, + fiber and offers a variety of health benefits. These can be cooked in advance.

Roasted Carrots: Nothing like deliciously roasted + seasoned carrots. So easy to make and dice for a nice bite.

Mashed Sweet Potatoes: You can use any type of potatoes that your heart desires, however, for this bowl I chose to use Japanese Sweet Potatoes. These potatoes can either me microwaved until tender or roasted.

Broccolini: While you can use regular broccoli as a substitute, I love to use broccolini for the slight savory + saltiness to them. They can be easily roasted along with the carrots or sautéed over the stove top with a bit of extra virgin olive oil and seasoning.

Cashew Sauce: This sauce is one of my quick favorites. Super creamy, light, and packed with cashew flavor. Simply blend all ingredients together and wallah—-a nice sauce!

Savory Chickpea Quinoa Buddha Bowl

Need Other Savory Weeknight Meal Ideas?

This Easy Vegan Noodle Power Bowl is a healthy option for a quick lunch or dinner. Based with tender brown rice noodles and topped with sautéed broccolini, edamame, bell peppers, roasted chickpeas, and sesame seeds drenched in a delicious homemade Sriracha-Soy sauce.

These Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos are the absolute perfect tacos your taste buds will ever taste! An easy vegetarian option for the entire family that is weeknight-friendly, meal-prep ready, made in under 45 minutes, and jam-packed with bold, savory flavors. Gluten-free option.

This Vegan Lemon Garlic Spaghetti + Meatballs recipe is the best easy and comforting skillet meal for the entire family. Loaded with savory flavor, these ‘meatballs’ made from veggies are moist, silky, and tender; and comes topped over gluten-free spaghetti coated in a delicious lemon garlic sauce. A vegan and gluten-free weeknight option.

This Creamy Garlic Broccoli Kale Rotini Soup is sure to keep you warm and comforted. A great nourishing and healthy alternative, this soup boasts of it’s creaminess made from broccoli + kale, and comes rich in garlic flavor and loaded in nutrients. The addition of veggie rotini adds a beautiful tender texture to this bowl of goodness.

This Buffalo Cauliflower Kale Grilled Pizza is absolutely the most perfect family-friendly recipe for the summer! It comes topped with buffalo sauce, mozzarella cheese, kale, and buffalo cauliflower bites and comes based with a crispy, fluffy gluten-free GRILLED crust. Yes, I said Grilled! It’s just that simple, yet it’s bursting with savoriness and flavor.

Savory Chickpea Quinoa Buddha Bowl

Top Reasons Why You’ll Love This Bowl!

Can I be honest? Once you taste this buddha bowl you’ll fall in absolute love. Haha. More importantly, here are the reasons why you’ll love it the most:

  • It’s ALL Vegan + Plant-based.
  • Super easy to make and quick 
  • So many nutrients in one bowl.
  • Full of flavor + savoriness (The best reason!)
  • Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever!

HATE COOKING QUINOA IN FEAR OF IT BEING BLAND?

OK, so I’ve heard so many people talk about not really being a huge fan of quinoa because it has no taste or the taste is so bland.

Honestly, the KEY is to build flavor for every component of your dish so that together, the flavor is EXPLODING, including with your quinoa.

MY SECRET? Veggies stock or chicken stock (for non-vegan/vegetarian options). Yup. Instead of using water, I just substitute with some sort of stock, adding salt or whatever based on necessity.

Trust me, your quinoa will NEVER BE THE SAME after this delicious trick.

20 Go-To Immune Boosting Home Remedies.

When it comes to keeping your body healthy, there are so many factors that contribute to your overall health. This list of my 20 Go-To Immune Boosting Home Remedies can help to keep your body strong throughout any time of the year. It’s important to understand that simple everyday practices from exercise to sleep, eating healthy, hot steams, essential oils, and more; all play a role in strengthening your body’s entire system.

Savory Chickpea Quinoa Buddha Bowl

OK, let’s dig right into this recipe shall we?

Preheat your oven to 400 degrees Fahrenheit.

To begin, thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Lightly poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil.

Place on a baking sheet and bake for about 25-30 minute, until sweet potatoes are tender once pressed down slightly.

Meanwhile, roast the chickpea + carrots as well.

For Roasted Carrots + Chickpeas: 

Line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings, stirring them together until well coated.

Add chickpeas and diced carrots onto a baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. 

Remove from oven and set aside.

To Cook Quinoa:

Begin by cooking the quinoa in a medium pot of 3 cups boiling water OR veggie stock (for extra flavor), whisking continuously as it begins to boil. Add a pinch of sea salt and reduce heat to low and simmer (covering the pot with a lid) for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, water has dried, and thickened. 

Sautéed Broccolini:

In a medium skillet, melt butter over medium-high heat and add garlic and cook for 1 minute or so until translucent and fragrant.

Add broccolini, sautéing for about 4-5 minutes until they begin to soften and wilted.

Assembly:

Once done, remove sweet potatoes from the oven and let them cool for a few minutes until you are able to remove the insides of the sweet potatoes and mash them together in a small bowl. Once fully mashed, season with salt + pepper to taste and set aside.

To serve, add a spoonful of quinoa to a low bowl, followed by: mashed sweet potato, chickpeas, broccoli, and diced carrots; packing them side by side.

Drizzle with cashew sauce, if desired.

Bon Appetit!

Savory Chickpea Quinoa Buddha Bowl
Savory Chickpea Quinoa Buddha Bowl

Savory Chickpea Quinoa Buddha Bowl

Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Serves: 2 servings
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Ingredients

  • 2 Medium organic sweet potatoes
  • 2 Tbsps extra virgin olive or grapeseed oil (I use California Olive Ranch)
  • sea salt + black pepper, to taste

Roasted Carrots + Chickpeas:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 2 Medium carrots, peeled + diced
  • 2 tsps garlic powder
  • 2 tsps smoked paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp cumin

Quinoa:

  • 1 cup uncooked quinoa, multi-color
  • 3 cups water OR organic veggie stock (See Post for more info!)
  • sea salt + black pepper, to taste

Other:

  • handful of broccolini, roughly chopped
  • Cashew 'Cream Cheese' Sauce (See Notes!)

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • To begin, thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Lightly poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil.
  • Place on a baking sheet and bake for about 25-30 minute, until sweet potatoes are tender once pressed down slightly.
  • Meanwhile, roast the chickpea + carrots as well.

For Roasted Carrots + Chickpeas: 

  • Line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings, stirring them together until well coated.
  • Add chickpeas and diced carrots onto a baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. 
  • Remove from oven and set aside.

To Cook Quinoa:

  • Begin by cooking the quinoa in a medium pot of 3 cups boiling water OR veggie stock (for extra flavor), whisking continuously as it begins to boil. Add a pinch of sea salt and reduce heat to low and simmer (covering the pot with a lid) for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, water has dried, and thickened. 

Sautéed Broccolini:

  • In a medium skillet, melt butter over medium-high heat and add garlic and cook for 1 minute or so until translucent and fragrant.
  • Add broccolini, sautéing for about 4-5 minutes until they begin to soften and wilted.

Assembly:

  • Once done, remove sweet potatoes from the oven and let them cool for a few minutes until you are able to remove the insides of the sweet potatoes and mash them together in a small bowl. Once fully mashed, season with salt + pepper to taste and set aside.
  • To serve, add a spoonful of quinoa to a low bowl, followed by: mashed sweet potato, chickpeas, broccoli, and diced carrots; packing them side by side.
  • Drizzle with cashew sauce, if desired.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • SERVING: To make this for a bigger family, simply double all ingredients.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding broccolini) and assembled when ready to serve.
  • CASHEW SAUCE: 
    1 1/2 cups plain cashew nuts, soaked in water overnight
    1 Tbsp grapeseed oil OR extra virgin olive oil
    1 Tbsp juice of a lemon
    1/2 tsp apple cider vinegar
    1/4 tsp sea salt
  • **Directions: Drain the cashews, grapeseed oil, lemon juice, apple cider vinegar, and sea salt and add them to a blender. Blend for about 1 minute on medium-high speed, until smooth, and it looks like a thick paste that resembles cream cheese. **NOTE: If too thick, add a little warm water (1 Tbsp at a time), until desired consistency is formed. Once done, remove and store in container until ready to use.

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