Turmeric Chickpea Buddha Bowl
This is the ultimate, anti-inflammatory, plant-based Buddha bowl! It’s loaded with nutrient-dense superfoods and drizzled with a zesty lemon tahini dressing. Assembled as components in a bowl, and eaten as a complete meal. I like to keep my Buddha bowls vegan or vegetarian, but there are no rules against adding meat or seafood. Quinoa is a superfood seed that contains all nine essential amino acids for a high-quality protein-packed side dish.
Weekend Meal Box #89 Skill: Easy Serves: 4 Prep time: 25 min
1 cup uncooked quinoa (makes 3)
1 ¾ cup water
2 beets diced, peel, dice into ¼ " pieces
1 butternut/ sweet potato peel, dice into ¼ " pieces
10 oz chickpeas
1 avocado diced
cilantro for garnish
pumpkin seeds for garnish
2 tbsp olive oil
¼ tsp salt for veggies
¼ tsp salt for quinoa
Lemon Tahini Dressing
1/2 c tahini
zest of 1 large lemon
1/2 c olive oil
1 tbsp ground turmeric
1/4 tsp paprika
Roast the root vegetables:
Heat oven to 425°. Toss together diced beets and butternut /sweet potato, half of the olive oil and salt to taste. Place on baking sheet. Give it a stir after 10 minutes. Bake 20 minutes, or until tender. Set aside.
Quinoa: Soak quinoa in a bowl of cold water for 2 minutes and strain through a fine mesh strainer. Transfer to a cooking pot. Add 1¾ cups of water, pinch of salt, and bring to a boil. Cover and reduce heat to medium-low heat, so the liquid simmers. Wait 15 to 18 minutes, and check to see if all the water has absorbed and the grain is translucent and tender, or until all liquid is absorbed. Turn off the heat and keep covered for at least 5 minutes. Fluff with a fork.
Sauté the chickpeas:
In a small bowl, toss together chickpeas and remainder of olive oil. Heat a small pan over medium-high heat. Sauté for 4-5 min until warmed through.
Chop kale in thin strips. Slice avocado in thin slices and portion out.
Using a blender, add the tahini, turmeric, paprika and lemon zest. Slowly add olive oil while blending to create an stable emulsion. (If the sauce separates, just add a tablespoon of olive oil and blitz in the blender again.)
Evenly divide ALL ingredients across 4 bowls and drizzle with lemon tahini dressing; serve immediately or store in airtight containers and refrigerate up to three days.