So I’ve only recently discovered my love for Buddha bowls. I made a Mexican taco version recently, and just had to make another version immediately. Buddha bowls are so versatile, satisfying, delicious, and filling! After all, according to Urban Dictionary, the story goes that 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! So 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! You must try this!
How to make a Buddha bowl?
Typically a Buddha bowl consists of a healthy grain, veggies, beans or legumes, and often drizzled in some kind of sauce.
This chickpea Buddha bowl contains:
- wild rice blend of riceberry rice, wild rice, chusei calrose rice, long grain brown rice and kow mun red rice (you may use any rice you prefer)
- chili lime chickpeas
- steamed broccoli
- baked sweet potato
Preparing your Buddha bowl components.
Now 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, or stove top method. Your choice.
Next get your broccoli and chickpeas prepared and going. Add the broccoli to a skillet with water and simmer until fork tender. Meanwhile, drain and rinse your chickpeas. As your rinsing, some skins may come loose. Remove any loose skins but don’t worry about removing them all. Add the chickpeas to a small skillet, together with the lime juice and seasonings and heat over medium low heat for a few minutes until heated through and 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 if using.
I hope you’ve stayed with me so far because not only do I have this amazing chili lime chickpea Buddha bowl for you, but I also have 2 more delicious savoury vegan Buddha bowls from a couple of my food blogger friends!
First up is Sarah’s Moroccan Cauliflower Rice Buddha Bowl from Sarah’s Vegan Guide.
Next is Renana’s Tofu Buddha Bowl from Renana’s Kitchen
Let me know what you think of these delicious savoury Buddha bowls in the comments below! 🙂
- 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.