River Santos
Buddha bowls became my obsession after a trip to Bali. Every little warung had their own version — colorful, fresh, totally customizable. When I got home, I spent weeks recreating that vibe. The crispy chickpeas are non-negotiable, but everything else you can swap based on what’s in your fridge. That’s the beauty of it.
Ingredients
Bowl Base
- 1 cup cooked quinoa (or rice)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup edamame, shelled
- 2 cups mixed greens or spinach
Crispy Roasted Chickpeas
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt to taste
Creamy Tahini Dressing
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 3-4 tbsp water (to thin)
- Salt to taste
Instructions
- Roast chickpeas: Toss drained chickpeas with oil and spices. Spread on baking sheet. Roast at 400°F for 25-30 min until golden and crispy, shaking halfway.
- Make dressing: Whisk tahini, lemon juice, maple syrup, garlic, and salt. Add water gradually until you reach a pourable consistency.
- Assemble bowls: Divide quinoa between 2 bowls. Arrange veggies in colorful sections around the bowl.
- Top: Add warm crispy chickpeas, fresh avocado slices, and drizzle generously with tahini dressing.
- Garnish: Sprinkle with sesame seeds and fresh herbs. Enjoy!
Meal Prep Tips
- Prep all veggies and dressing ahead — keeps 5 days in fridge
- Don’t add avocado until ready to serve
- Chickpeas stay crispy 2-3 days in an airtight container at room temp
- Make double the dressing — you’ll want it on everything!
