Elevate your taste buds and nourish your body with our delicious Roasted Beet & Chickpea Buddha Bowl recipe (that sneaks in your daily dose of functional mushrooms). Packed with vibrant colours, bold flavours, and wholesome ingredients, this bowl is a celebration of fresh, nutritious, and satisfying plant-based eating.
In this recipe, tender roasted beets meet crispy roasted chickpeas, creating a perfect harmony of textures. Nestled on a bed of fluffy quinoa and accompanied by an assortment of BIG flavours, this Buddha Bowl is a visual feast that delights every sense. Drizzled with a zesty dressing, it's not just a meal; it's a culinary experience.
Rich in antioxidants, fiber, and essential nutrients, this Buddha Bowl offers a powerhouse of goodness. Beets are known for their detoxifying properties, while chickpeas provide plant-based protein, making this dish as nourishing as it is flavorful.
Whether you're a seasoned chef looking for a new culinary adventure or a beginner wanting to explore the world of plant-based cooking, this Roasted Beet and chickpea Buddha Bowl is a fantastic choice. It's an excellent option for a quick and satisfying weeknight dinner or a stunning addition to your dinner party menu.
Watch Easton make this BEAUTIFUL Buddha Bowl HERE! (you don't want to miss seeing the PERFECTLY sliced avocado)
INGREDIENTS
- Roasted beets
- Roasted chickpeas
- Quinoa (or your choice of grain)
- Walnuts
- Goat cheese
- Sprouts
- Avocado
- Pickled Onions
Olive Oil + Honey Vinaigrette
- Olive oil
- Balsamic
- Honey
- Apple cider vinegar
- Oregano, dill, parsley, sea salt
- Eversio Wellness Balance 4 Mushroom Blend
BUILDING YOUR BUDDHA BOWL - DIRECTIONS BELOW
Roasted Beet and Chickpea Buddha Bowl
Ingredients
3-5 medium sized beets
1 cup quinoa or your choice of grain
avocado
sprouts
goat cheese
Pickled Onions
1 sliced red onionred wine vinegar & white wine vinegar to fill half the jar
filtered water to fill the half the jar
5 tsp sea salt
3 tsp coconut sugar
Roasted Chickpeas
1 or 2 cans chickpeas I do 2 cans (double everything else if you do 2)3 tbsp olive oil
5 tsp sea salt
¼ tbsp paprika (I'm very generous with seasoning chickpeas)
¼ tbsp of both onion & garlic salt
Honey Glazed Walnuts
1 cup walnuts1 tbsp honey
½ tbsp balsamic vinegar or use a balsamic glaze
Olive Oil Honey Vinaigrette
½ cup olive oil¼ cup balsamic vinegar
1-2 tbsp honey
1 tbsp apple cider vinegar
1 tsp of dill, parsley & oregano
salt & pepper
1 tsp Eversio Wellness Mushroom Extract Blend of Choice
Directions
- Preheat oven to 425℉
- Put your quinoa or your choice of grain on to cook however you like it
- Pickle your onions the night before, or do this step first so they sit longer
- Slice your red onion and place in a jar or container
- Fill just over half of the jar with red wine vinegar and white wine vinegar, fill the rest with boiling filtered water. Add your salt and sugar. Stir and cover and place on the fridge to pickle
- Wrap your beets individually in tinfoil and place them on a baking sheet. No need to peel, the skin will easily come off when they are softened! Place into preheated oven to bake. This takes about 40-50 minutes depending on the size of your beets. When you can poke a fork through them they are done
- Strain and rinse your chickpeas, and season with olive oil, paprika, salt, garlic and onion salt (we love to add lots of seasoning). Place in the oven (beside the beets) on a parchment lined sheet - this takes about 30 minutes to get crispy and golden
- Add walnuts, sea salt, honey and balsamic to a frying pan and allow them to roast on low-medium heat. I let them roast for about 10-20 minutes
- Add all your dressing ingredients, including your mushroom extracts, to a glass jar and mix well!
- Assemble your bowl, starting with your quinoa, arugula and greens, then your diced beets, roasted chickpeas and walnuts! Top with sliced avocado, goat cheese, your pickled onions and sprouts! Drizzle your desired amount of dressing on top and enjoy!
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