Vegetarian Buddha Bowl
This vibrant quinoa and chickpea salad is not only a delicious and satisfying meal but also a fantastic way to boost your mood and nourish your body. Packed with plant-based protein, healthy fats, and an abundance of vitamins and minerals, this dish combines the wholesome goodness of quinoa, chickpeas, baby spinach, and red bell pepper with the creamy richness of avocado and the crunch of almonds. Topped with a zesty lemon dressing, this nutrient-dense salad provides sustained energy, supports brain health, and lifts your spirits, making it the perfect choice for a healthy, mood-boosting meal. Enjoy every bite, knowing you're doing something great for your mind and body!
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MOOD SUPPORTING NUTRIENTS
Quinoa provides B vitamins, including folate (B9).
Chickpeas are a good source of folate and also provide protein.
Spinach contains magnesium.
Bell peppers and avocado provide vitamin C.
Almonds are rich in magnesium and healthy fats.
Lemon juice adds vitamin C to the dressing.
Olive oil provides healthy fats.
Serves 4-6
INGREDIENTS
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 can chickpeas, drained and rinsed
- 2 cups baby spinach
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/4 cup chopped almonds
- 2 tablespoons olive oil
- Salt and pepper to taste
For the dressing:
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
INSTRUCTIONS
Prepare Quinoa
- Rinse quinoa under cold water. In a pot, bring vegetable broth or water to a boil.
- Add quinoa to the boiling liquid, reduce the heat to low, cover, and let simmer for 15-20 minutes until the liquid is absorbed and the quinoa is cooked. Fluff with a fork and set aside.
Roast Chickpeas
- Preheat oven to 400°F (200°C).
- Toss chickpeas with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Roast in the preheated oven for 20-25 minutes until crispy, shaking the pan occasionally to ensure even cooking.
Prepare Dressing
- In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, honey or maple syrup, Dijon mustard, salt, and pepper. Set aside.
Assemble Bowls
- In a large bowl, combine cooked quinoa, baby spinach, diced bell pepper, and chopped almonds.
- Divide the quinoa mixture into serving bowls. Top each bowl with roasted chickpeas and avocado slices.
Serve
- Drizzle dressing over each bowl before serving.
