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
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
The citrus made the dish! Awesome for lunches at home too!0 Helpful
Very good, and we were pleasantly surprised about the combination of ingredients. I added red onion. This is going into the regular rotation.0 Helpful
This was next level excellent. Subbed cashews for walnuts bc of an allergy and white rice instead of brown. Will absolutely make again.0 Helpful
This was not a hit with the family- biggest problem may have been the kale. The leftover walnuts and chickpeas will be good on a more traditional salad:).0 Helpful
I should remember to reduce the garlic because raw garlic will just remain in my mouth for DAYS. But it's ok because this meal was SO worth it!0 Helpful