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healthy and fiber-rich chickpea buddha bowl
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Chickpea Buddha Bowl

Delicious, healthy, and packed with protein and fiber, this vegan Chickpea Buddha bowl has it all in one go: brown rice, chickpeas, English cucumber, sweet peppers, avocado, and the best vegan dressing!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Keyword: Chickpea Buddha Bowl
Servings: 2 -3 servings
Author: Lainey

Ingredients

  • 1 ½ cup cooked chickpeas
  • 1 cup brown rice
  • 2 tablespoon olive oil divided
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • 8-10 mini sweet peppers wash and dry
  • ½ large English cucumber
  • 1 large avocado

Dressing:

  • 1 tablespoon vegan dijon mustard
  • 2 teaspoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper

Instructions

  • Preheat oven to broiler on high and line baking tray with aluminum foil.
  • Cook brown rice according to package directions.
  • Rinse and drain chickpeas and gently pat dry with paper towels. 

Dressing:

  • Combine all dressing ingredients and whisk with a fork until smooth and combined.
  • In a large bowl, add chickpeas, 1 tablespoon olive oil, coriander, cumin, and sea salt and toss to coat the chickpea and set aside.
  • In a medium-size bowl, add the mini sweet peppers and toss with the remaining of olive oil until coated and set aside. 
  • Spread coated chickpeas and mini peppers on a baking tray and position mini peppers so they will be closest to the heating element.
  • Broil peppers and chickpeas for 4 minutes before shaking the pan or stirring to rotate chickpeas. Broil for a further 3 minutes before flipping the peppers and stirring the chickpeas. Broil for a final 3-4 minutes until chickpeas are golden and peppers are lightly charred on 2 sides. Remove from broiler and allow to cool slightly.
  • Wash cucumber and slice to thin circles. Cut avocado in half and remove the pit. Slice lengthwise into thin slices before scooping to remove from shell.
  • Cut stem ends off of roasted peppers. Scrap with a knife to remove most of the seeds before slicing lengthwise into strips. 

Assemble the bowl:

  • Divide the rice between 2 or 3 plates and top with prepared vegetables. 
  • Sprinkle with roasted chickpeas and drizzle dressing evenly over plates/bowls.

Notes

If preparing for later consumption, do not add the dressing until ready to eat. You can also use a squeeze of lemon juice to prevent sliced avocado from going brown.
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