Buddha Bowl Recipe

Cook Quinoa

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook Brown Rice

In a separate pot, combine 1 cup of brown rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Prepare Spinach

Wash and roughly chop 2 cups of fresh spinach. Set aside.

Slice Cherry Tomatoes

Halve 1 cup of cherry tomatoes and set aside.

Chop Cucumber

Peel and slice 1 medium cucumber into rounds or half-moons. Set aside.

Grate Carrot

Peel and grate 1 large carrot using a box grater or food processor. Set aside.

Slice Avocado

Cut 1 medium avocado in half, remove the pit, and slice into wedges or cubes. Set aside.

Prepare Chickpeas

If using canned chickpeas, drain and rinse 1 cup of chickpeas. If using dry chickpeas, soak them overnight and then cook until tender, about 1-1.5 hours.

Make Dressing

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.

Assemble Buddha Bowl

In a large bowl, layer the cooked quinoa and brown rice as the base. Top with chopped spinach, sliced cherry tomatoes, cucumber, grated carrot, avocado, and chickpeas. Drizzle with the dressing and toss gently to combine.