When it comes to Buddha bowls, the options are limitless. There are so many fresh veggies, healthy grains, and proteins you can mix together to create a wonderful bowl. My sister and I love colorful recipes because they are full of plant-based goodness, nutrition, and are fun to make. These protein packed Quinoa Buddha bowls are loaded with vibrant veggies, fresh avocado, chia and hemp seeds, and crispy roasted chickpeas by Biena Snacks, topped with a creamy maple-tahini dressing that blends wonderfully with the veggies. These bowls are a delicious, simple recipe that's packed with nutrition and flavor.
The key ingredient in this recipe is Biena Snack's Sea Salt Roasted Chickpeas, which give these bowls the perfect crunch. My sister and I have been obsessed with roasted chickpeas, but having a busy scheduling of balancing college, working out, and other daily responsibility, we often don't have the time we need to prepare and roast our own chickpeas. This is why we love Beina Snack's roasted chickpeas -- they're delicious, made with wholesome ingredients, packed with protein, and easy to add to just about any dish without any prep.
We also love these roasted chickpeas as a healthy snack when we're feeling hungry, or as post-workout fuel.
Total time: 10-15 mins Serves: 1-2
1. Divide the cooked quinoa into two bowls, then add the Roasted Sea Salt Chickpeas, cabbage, spiralized carrot and zucchini, green peas, avocado, spring mix, and chia and hemp seeds on top of the quinoa. Add additional toppings as desired.
2. In a small bow, whisk together all ingredients for the tahini dressing, adjusting flavor and consistency to taste.
3. Drizzle the dressing over the bowls and serve.
Twins. 21 years old. Here to inspire, to learn and create, and share all things health and wellness related. Find recipes, our workouts, and lifestyle.