Shop Ingredients
How this works
Servings: 2
Ingredients
Marinated Chickpeas:
- 2 15oz cans chickpeas, rinsed and drained
- 1/2 medium lemon, juiced (about 3 tablespoons)
- 1 tablespoon nutritional yeast
- 1/2 teaspoon Himalayan salt (or to taste)
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- pinch of black pepper
Buddha Bowl:
- marinated chickpeas
- 4 to 6 cups baby spinach
- 1 medium red bell pepper, diced
- 1 large avocado, diced and salted
- lemon garlic tahini dressing
- 1 cup cooked quinoa
Instructions
Marinated Chickpeas:
- Drain and rinse chickpeas. Combine all ingredients and marinate chickpeas in the refrigerator for a minimum of 20 mins.
Buddha Bowl:
- Divide spinach between four bowls. Place ¼ cup of the cooked quinoa on top of the spinach (you can prepare quinoa in advance and serve cold, but I prefer to make the quinoa while I'm prepping everything else because I love the warm quinoa in this bowl).
- Divide Marinated Chickpeas between your bowls, and sprinkle with bell pepper, and avocado.
- Drizzle the Buddha bowl with Lemon Garlic Tahini dressing and serve immediately.
Notes
Excerpted from Plant Food is Medicine by Natasha McKeon, cover and book design by Michael Gonsalves © 2021 Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Rate This Recipe
Share this Post
DID YOU MAKE THIS RECIPE?
Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine
Comments
buy paxlovid online: buy here – paxlovid pill
пин ап [url=https://1winindia.tech/#]пин ап[/url] пинап кз
https://1winindia.tech/# пин ап
pin up
пин ап [url=http://1winci.icu/#]пин ап официальный сайт[/url] пин ап официальный сайт