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Chickpea & Quinoa Buddha Bowl

  • 15 m
  • 15 m
Katie Webster
“It seems Buddha bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!”


    • 1 cup cooked quinoa
    • ⅓ cup canned chickpeas, rinsed and drained
    • ½ cup cucumber slices
    • ½ cup cherry tomatoes, halved
    • ¼ avocado, diced
    • 3 tablespoons hummus
    • 1 tablespoon finely chopped roasted red pepper
    • 1 tablespoon lemon juice
    • 1 tablespoon water, plus more if desired
    • 1 teaspoon chopped fresh parsley (optional)
    • Pinch of salt
    • Pinch of ground pepper


  • 1 Arrange quinoa, chickpeas, cucumbers, tomatoes and avocado in a wide bowl.
  • 2 Stir hummus, roasted red pepper, lemon juice and water in a bowl. Add more water to reach desired consistency for dressing. Add parsley, salt and pepper and stir to combine. Serve with the Buddha bowl.
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