Buddha Bowls from My Delicious Blog | Suncoast View


Buddha Bowl

Nicole Coudal, MyDeliciousBlog.com

Buddha Bowls from My Delicious Blog | Suncoast View

Salad Ingredients:

1 cup quinoa, dry

1-2 small/medium beets

1 can chickpeas

1 teaspoon smoked paprika

⅛ teaspoon ground red pepper

¼ teaspoon kosher salt

2 tablespoons olive oil

1-2 cups baby greens

Handful yellow pepper, sliced

Handful small tomatoes, halved

½ ripe avocado, peeled, sliced/sprinkled with lemon juice

2 tablespoons roasted/salted pepitas or sunflower seeds

Fresh basil, parsley or cilantro sprigs

Lime wedges (optional)

Miso Dressing:

2 tablespoons white miso paste

2 tablespoons water

1 tablespoon rice vinegar

2 teaspoon honey

1 teaspoon soy sauce

1 teaspoon canola oil

1 teaspoon toasted sesame oil

Dash kosher salt


1) Prepare quinoa according to package directions; when cooked, set aside until ready to use.

2) Remove tops from beets, wash, place in a deep pot and cover with water. Bring to boil and cook about 2 minutes then cover and turn off heat. Let sit about 1 hour. Test with a skewer to ensure they’re cooked, then peel, slice and serve.

3) Drain chickpeas, rinse and place in a mixing bowl. Add smoked paprika, red pepper, salt and combine. In large non-stick skillet, add 2 tablespoons olive oil and heat to medium/high. Once hot, add chickpeas in one layer. Roast about 1 minute, then stir and reduce heat. Check every 2 minutes to ensure they’re not burning. If they seem too dry, add a little more olive oil. Roast another 7-8 minutes, then turn off heat and leave in pan until ready to serve.

4) For the dressing, add all ingredients to small bowl; whisk until combined.

5) Start assembling the Buddha Bowl by layering quinoa, greens, beets, chickpeas, tomatoes, avocado and pepper. Sprinkle with pepitas, fresh black pepper and herbs, then drizzle with dressing.

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