Savory Chickpea Quinoa Buddha Bowl

5 from 3 votes

Savory Chickpea Quinoa Buddha Bowl

This Savory Chickpea Quinoa Buddha Bowl is the ultimate plant-based dish for the entire family. Notes of spicy, sweet, and savory which create a beautiful balance of texture and flavor in one bite.

Prep Time25

Cook Time35

Total Time1

Course: Main Course

Keyword: beans, butternut squash, carrots, digestion, dinner, easy, fall recipe, food, gluten-free, healthy, healthy bowl, homemade, lunch, plant-based, recipe, savory, sweet potatoes, vegan, veggies, weeknight meals

Servings: bowls

Calories: 1009kcal

Author: Shanika

Ingredients

ROASTED VEGGIES:

1 small butternut squash, peeled + cubed (About 1 lb.)
2 cups mini sweet peppers, chopped (You can also use bell peppers)
2 cups grape tomatoes, halved
2 medium carrots, peeled + chopped
¼ cup Extra virgin olive oil
2 tsps sea salt
2 tsps black pepper
2 tsps garlic powder
2 tsps dried thyme
2 tsps dried oregano
2 tsps dried basil
2 tsps dried parsley
2 tsps smoked paprika

QUINOA:

1 cup multi-color quinoa, uncooked (You can also use white or red as well)
3 cups organic vegetable stock/broth
½ teaspoon EACH: sea salt, black pepper, + garlic powder

OTHER INGREDIENTS:

2 cups cooked greens peas
Pumpkin seeds
1 (15 oz.) can chickpeas, drained + rinsed
1 tablespoon Extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon ground cumin
Pinch pf cayenne pepper

DAIRY-FREE CARROT GINGER DRESSING:

1 large carrot, peeled + chopped
½ cup vegan mayonnaise
¼ cup Almond milk
½ ounce fresh ginger root, peeled + chopped
2 Tbsps freshly-squeezed lemon juice
1 tablespoon pure maple syrup
1 teaspoon Extra virgin olive oil
sea salt + black pepper, to taste

US Customary - Metric

Instructions

TO ROAST THE VEGGIES:

Begin by preheating the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
Add the cubed butternut squash, tomatoes, sweet peppers, and carrots to the baking sheet (grouping them together by veggie type + spreading them out to a single layer). Drizzle with olive oil and sprinkle with the following seasonings: salt, black pepepr, garlic powder, thyme, oregano, basil. parsley, and smoked paprika.
Bake for 20-25 minutes or until butternut squash and other veggies are tender and golden/charred. Remove from oven.

TO COOK THE QUINOA:

Begin by adding the veggie stock to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes.
Reduce heat to bring to a simmer, whisking every 3-4 minutes until fully cooked through, and stock has dried, and the quinoa has thickened. Add in the salt, black pepper and garlic powder, stirring them in until combined.

TO SAUTE CHICKPEAS:

In a medium skillet (10-inch) over medium-high heat, add the olive oil. Once heated, add the chickpeas and seasonings, sautéing until chickpeas become tender and golden, about 5-6 minutes. Remove from heat.

TO MAKE THE CARROT GINGER DRESSING:

Add all ingredients into a high-powdered blender and blend until dressing becomes creamy. Set aside in the refrigerator until ready to use.

ASSEMBLY:

To serve, add a spoonful of cooked quinoa to a low bowl(s), followed by: roasted butternut squash, tomatoes, carrots, peppers, green peas, and chickpeas, lining them side by side. Top with pumpkin seeds, if using.
Drizzle with homemade carrot ginger dressing and enjoy!
Bon Appetit!

Notes

STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, coconut oil, or grapeseed oil.
DRESSING (STORAGE): Leftover dressing can be kept in an airtight container or jar in the refrigerator for up to 2 weeks.
HERB ROASTED TOMATOES: To make this, see my recipe here.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Savory Chickpea Quinoa Buddha Bowl. Everything from my fave baking sheet, dutch ovens, high-powered blender, mixing bowls, and more. SEE THEM HERE!

Nutrition