A vegan buddha bowl which involves crispy chickpeas and sweet potato tortilla crisps which are perfect for the summer!
It has a good contrast of texture with the baked zucchini slices, mashed avocado, couscous and kale.
The last squeeze of lime rounds up this bowl is be really great for the summer.
Suitable for vegans and vegetarians!
chickpeas
Canned chickpeas are for the busy bees! would work fine if you don't have the time to soak and boil them. Make sure to give them a rinse once they are taken out of the can.
For mine, I bought dried chickpeas that required me to soak them in water overnight (12 hours). After soaking, I would rinse out the soaked liquid and then add a fresh batch of water that covers the chickpeas in a pot. I then needed to boil them for 15 minutes then simmer them for 60 minutes on low heat. That's when it's ready to be baked in the method below!
zucchini
Be sure to flip the zucchini slices halfway baking them to get them evenly roasted on both sides.
Serves 1
Total time: 40 minutes
Ingredients:
1 handful of cooked chickpeas
1/2 zucchini
1 tbsp vegetable oil
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 cup couscous
1 small avocado
1 handful of kale
some sweet potato tortilla crisps (optional)
1 lime
Method:
Preheat the oven at 200C.
Slice zucchini. Coat the chickpeas and zucchini slices with oil, paprika, pepper, garlic powder and salt. Bake them for 30 minutes in the oven.
Mash an avocado and 1/2 of a lime on it to prevent oxidisation.
pour boiling water in to couscous in a bowl and cover for 5 minutes until couscous is cooked.
Assemble all the ingredients together! Place kale beside the couscous followed by the mashed avocado, roasted chickpeas, zucchini slices and sweet potato tortilla crisps.
Squeeze the other half of the lime all over for a finishing touch!
Hope you enjoyed making this chickpea buddha bowl if you did.
Feel free to leave a comment or a heart below!
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