I was so inspired by some artsy af photos of a Buddha bowl the other day and I have been craving them ever since. I read a bunch of recipes, and then took what I had in my cupboards and threw together a delicious, and boyfriend approved lunch!
This was a bit spicy, fresh, and had the best textures. You could add chicken for more protein, or you can leave it off like we did. The great thing about this recipe is you can really add in whatever you want, as long as you have the base!
Let’s jump into the recipe!
One bag of Seeds of Life Quinoa and Brown Rice
Half a cucumber, diced
10 Baby tomatoes, halved
Half an onion, diced
1 can of chickpeas, drained and dried
1 tbsp olive oil
Pinch of salt
1/2 tsp paprika
1/2 tsp lemon pepper
1 can black olives, halved optional
1/4 feta cheese
1/4 cup olive oil mixed with 1/2 tsp Italian seasoning, 1/2 tsp chili powder, 1/2 tsp paprika, 1 tsp garlic powder
Preheat oven to 400. Take drained and dried chickpeas and place on foiled pan. Drizzle with olive oil and salt. Cook for 25 minutes until golden brown and crispy on the outside and soft on the inside. Take out and toss with paprika and lemon pepper. Set aside.
Cook quinoa and brown rice according to package instructions. Split cooked mixture into two bowls.
Layer in cucumber, tomatoes, onion, black olives and chickpeas.
In a little bowl mix together sauce ingredients and pour equally over the two bowls.
Sprinkle both bowls with feta cheese and serve.