Buddha Bowl with Quinoa, Beets & Chickpeas
Prep time
Cook time
Total time
A grain bowl filled with healthy stuff and a tasty dressing.
Recipe type: Vegetable
Cuisine: Vegetarian
Serves: 1-2
  • 1 c. tri-color (or white) quinoa, dry
  • 1-2 small-medium golden beets
  • 1 can chickpeas
  • 1 tsp. smoked (or regular) paprika
  • ⅛ tsp. ground cumin
  • ⅛ tsp. garlic powder
  • ¼ tsp. kosher salt
  • 2 Tb. olive oil
  • 1-2 c. baby greens
  • Handful yellow pepper, sliced
  • Handful small tomatoes, red & yellow, halved
  • ½ ripe Haas avocado, sliced & sprinkled with lemon juice
  • 2 Tb. roasted/salted pepitas or sunflower seeds
  • Fresh basil sprigs
  • Lime wedges (optional)
  • Edible flowers (optional)
Miso Dressing
  • 2 Tb. white miso paste
  • 2 Tb. water
  • 1 Tb. rice vinegar
  • 2 tsp. honey
  • 1 tsp. soy sauce
  • 1 tsp. canola oil
  • 1 tsp. sesame oil
  • Dash kosher salt
For the quinoa:
  1. Place 1 c. dry quinoa in a saucepan, along with 2 c. water. Bring to boil, then turn off heat, cover and let sit about 30 minutes. Uncover, fluff with a fork and serve either at room temperature or cooled. (Note: 1 cup of dry quinoa makes about 2 cups of cooked. You'll use ½ c. - 1 c. in this Buddha bowl and reserve the extra for another bowl or salad, etc.).
For the beets:
  1. Remove green tops (if any) from beets, wash, place in a deep pot and cover with water. Bring to boil and cook about 1 minute, 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.
For the chickpeas:
  1. Drain chickpeas, rinse and place in a kitchen towel. Rub the chickpeas slightly to remove some skins and dry them. In a large non-stick skillet, add 2 Tb. olive oil and heat to medium. Add chickpeas, ensuring they’re in one layer. Roast about 1 minute, then sprinkle on the paprika, cumin, garlic powder and salt. Stir and return to one layer. Reduce heat to medium. Check every 2 minutes to ensure they’re not burning. If they seem too dry, add a little more olive oil. Roast for another 6-7 minutes, then turn off heat and leave in the pan until ready to serve. (Optional - sprinkle with a little more kosher salt while they cool). Use as many as you like in the Buddha bowl and reserve the rest for snacks.
For the dressing:
  1. Combine all ingredients in a small bowl and whisk until well-combined. Set aside until ready to use.
Pulling it all together:
  1. Once the quinoa, beets, chickpeas and dressing are ready, start assembling - layer quinoa, greens, beets, chickpeas, tomatoes, avocado, pepper. Sprinkle with pepitas, some freshly ground black pepper and a few basil leaves, then drizzle on the dressing and EAT it all!
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/buddha-bowl-with-quinoa-beets-chickpeas/