If you love a good buddha bowl, you will definitely enjoy this one. Chili lime chickpeas combined with wild rice, roasted sweet potato and steamed broccoli is a colourful, flavourful, utterly delicious bowl of goodness.
So I’ve only recently discovered my love for Buddha bowls. Weird, I know. I made a Mexican taco version recently too and was blown away, so I just had to make another version immediately.
Buddha bowls are so versatile, satisfying, delicious, and filling!
What is a buddha bowl?
According to Urban Dictionary, Buddha bowls got their name because of their full and rounded shape, similar to the belly of a Buddha. So I’m all for that!
This time, I have for you a chili lime chickpea Buddha bowl. It’s flavourful, balanced, easy to make, and so satisfying. All the while keeping this dish low in calories, oil free, vegan and gluten free. This dish really checks all the boxes!
How to make a Buddha bowl
Buddha bowls will typically include a plant based protein, combined with veggies and a nutritious grain and often drizzled in some kind of sauce to bring everything together.
My chickpea Buddha bowl contains:
- Wild rice blend of riceberry rice, wild rice, chusei calrose rice, long grain brown rice and kow mun red rice. Of course, you may use any rice you like.
- Chili lime chickpeas, YUM.
- Steamed broccoli to add some green and nutrient dense veggies.
- Baked sweet potato for a filling, yet wholesome portion.
- Sriracha to add heat and bring all the flavours together. I especially enjoy the spicy kick combined with the naturally sweet, sweet potato. So yum!
How to prepare your components
Don’t be overwhelmed by all the components. Most of these can be made at the same time.
First, quickly scrub your potato, slice in half lengthwise and toss it in the oven while you prepare the rest.
I often have leftover cooked rice in my fridge, since I do a lot of meal prep. If you don’t, get this going as well. Use a rice cooker, Instant Pot or stove top method. Your choice.
While your potato and rice are cooking, prepare your broccoli and chickpeas. Add the broccoli to a skillet with water and simmer until fork tender. Make sure not to overcook.
Meanwhile, drain and rinse your canned chickpeas. As your rinsing, some skins may come loose. Remove any loose skins but don’t worry about removing them all. Place the chickpeas in a small skillet, together with the lime juice and seasonings and heat over medium low heat for a few minutes until heated through and the lime juice is mostly absorbed.
Once these final two components are ready, your potato and rice should be too. Then just assemble everything into your bowl and drizzle with sriracha or hot sauce of choice.
- 1 sweet potato scrubbed & cut in half lengthwise
- 1 cup cooked wild rice blend or rice of choice
- 1/2 small head broccoli cut into florets
- 13.5 oz can chickpeas drained & rinsed
- 1/8 tsp sea salt
- 1/2 lime juiced
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1 tbsp cilantro finely chopped
- Sriracha for drizzling
- Preheat your oven (or toaster oven) to 425 degrees convection bake, and prepare a baking sheet with parchment paper. Place the sweet potato halves cut sides down (skin side up) on the baking sheet and bake for 30-35 minutes, until a fork easily pierces the potato.
- Meanwhile, cook your broccoli in a small pan over covered with water over high heat until fork tender, about 7 minutes.
- In a large skillet, add your chickpeas, lime juice and all the seasonings (except the cilantro) and heat the chickpeas over medium low heat until the lime juice is mostly absorbed. This will take about 3-4 minutes. Turn off heat and add the cilantro and toss to combine.
- Now assemble your two Buddha bowls with half of all the components, and drizzle with sriracha or hot sauce of choice, if desired.