Buddha Bowl with Chickpeas and Walnuts
and green goddess dressing / brown rice
Buddha Bowls are full of color and fresh flavor. Just because they're vegan doesn't mean they won't be just as satisfying and filling as other meals though - roasted chickpeas and walnuts add protein while avocado-based green goddess dressing gives them a creamy, rich finish.
Smarts: This is a great meal to set out bar-style, letting everyone assemble their bowls and saving any leftovers for a future meal.
- Rice, brown - 1 cup
- Chili powder - 1 tsp
- Paprika - 1 tsp
- Turmeric, ground (opt) - 1/2 tsp
- Salt - 1/2 tsp
- Garlic powder - 1/4 tsp
- Cucumbers - 8 oz, cubed
- Oranges - 1, segments (can use smaller fresh or canned Mandarin oranges but double the amount)
- Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
- Walnuts, halves or pieces - 1 cup
- Oil, olive - 2 Tbsp
- Baby kale - 5 oz
- Avocados - 1
- Cilantro leaves - 2 Tbsp
- Mint leaves - 4
- Garlic - 2 cloves, peeled
- Water - 2 Tbsp
- Lemon juice - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Brown rice - (Skip if made ahead for Tuesday.) Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check rice at ~45 min and continue cooking if needed. Rice is done when it's absorbed all the water. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Make spice mix - Combine chili powder, paprika, turmeric, salt, and garlic powder. (Can be done up to 5 days ahead)
- Make dressing - Combine avocados, cilantro leaves, mint leaves, garlic cloves, water, lemon juice, and soy sauce. Blend until smooth using a standing blender or immersion blender, adding more water as needed until the sauce is smooth and fairly easy to spoon or pour (the amount of water needed will vary a lot depending on the size of the avocados). Season with some salt. If making ahead, press plastic wrap over the top of the dressing to help prevent browning. (Can be done 1 day ahead)
- Cucumbers / Oranges - Prep as directed.
- Beans - Drain and rinse.
- Heat oven to 400F / 204C degrees.
- Toss walnuts and beans with olive oil and then spice mix. Spread out on a sheet pan and roast, shaking pan halfway through cooking, until golden brown and crisp, 8 to 12 minutes.
- Meanwhile, set out all ingredients for bowls.
- If rice was made ahead, reheat in the microwave.
- Assemble bowls however you prefer, but we liked rice and baby kale as a base with walnuts / beans and fresh ingredients on top. Spoon dressing over the finished bowls. Enjoy!
I was kind of blown away by how good this was. I eat a lot of meatless dishes, so I wasn't put off by it being vegan. But I have to admit I was skeptical about the ingredients going well together. I feel like occasionally in bowls like this, they don't harmonize well. But this was fantastic. A new favorite. And super easy.1 Helpful
Flavors and textures of the bowl were delicious. Bookmarked it to make for friends who are vegan.0 Helpful
This was good. Mixed the dressing in our blender, but I think that made it a little more whippy then it was supposed to be. Used the air fryer for the chickpea/walnut mix because it was so hot I didn't want to use the stove. I think our air fryer isn't quite big enough - they weren't as crispy that was as I'd expected.0 Helpful
Loved the combo of flavors0 Helpful
We absolutely loved this! Great flavors, great textures, very good!0 Helpful
These bowls are so convenient for weekday lunches. We LOVED the sauce, the oranges, the chickpeas,...all so tasty. As usual, instead of baby kale (which doesn't seem to keep long in the fridge), we massage bunches of kale with salt and a little oil and lemon juice and mix that in with the bowl.0 Helpful
I made my chickpeas & nuts in the airfryer and I ate most of them before i even put the bowls together and had to make a second batch. So yummy!0 Helpful