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Sweet & Tangy Vegan Buddha Bowl (perfect lunch bowl)

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The dishes with corn salad are on the table on 2 plates with towel, salt and dressing #olive oil #white vinegar | hurrythefoodup.com

What happens if you cross chickpeas, quinoa, corn salad and a wicked sweet mustard sauce?

You get this Buddha bowl, of course!

We’ve been pretty obsessed with Buddha bowls since we first heard about them and if you look over here → you’ll find our guide to creating your very own Buddha bowl from the ground up.

In that guide we’ll show you how to pick a grain, a green, a bean and sauce from scratch. It’s EASY! There are also 20 great examples of our favourite combos included in the Buddha bowl guide.

If you don’t want to start from scratch then stay right here – you’re in for a treat.

This tangy bowl needs very little effort. Pretty much the only thing you have to do is cook the quinoa, which leads us on to:

The Buddha bowl ingredients are on the chopping board - salad, chickpeas, red onion, figs, mustard, oil #quinoa #chickpeas | hurrythefoodup.com

How to cook quinoa like a pro

Cooking quinoa well is really easy! Master the practice and you’ll have fluffy, tasty quinoa every single time. Simply use double the amount of water to quinoa (1 cup of quinoa = 2 cups of water, for example) and cook uncovered on a medium heat until all the water is absorbed and evaporated, stirring now and then.

Then remove the pan from the heat and cover with a tea towel for five minutes. Done!

The rest is easy peasy – check out the instructions below and you’re in for a tangy treat. Enjoy!

Quinoa chickpea Buddha bowl is served with corn salad on the table on 2 plates with forks, tea towel, salt, pepper and dressing #mustard dip | hurrythefoodup.com
Quinoa Chickpea Buddha Bowl
4.73 from 11 votes
This easy (and animal-friendly) lunch and dinner bowl hits all the right spots – grains, greens and a legume! What’s not to like?
Cuisine:Hipster
Diet: dairy-free, egg-free, gluten-free, vegan
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Servings:2 people
Calories:438kcal
Author: Hauke

Ingredients

  • ¼ cup quinoa
  • 1 can chickpeas (15oz = 435g)
  • 2 handfuls corn salad (lamb’s lettuce)
  • 1 small red onion (finely diced)
  • 2 figs, dried

For the dressing:

Instructions

  • Cook the quinoa according to package instructions.
    ¼ cup quinoa
  • Dice the red onion and chop the figs.
    1 small red onion, 2 figs, dried
  • Drain and rinse the chickpeas and salad.
    1 can chickpeas, 2 handfuls corn salad

For the dressing:

  • Mix together mustard, maple syrup, white vinegar, olive oil, water, salt and pepper.
    ½ tbsp mustard, 1 tbsp olive oil, 1.5 tbsp maple syrup, 1.5 tbsp white vinegar, 2 tbsp water, ¼ tsp salt, Black pepper
  • When the quinoa is ready, assemble everything in two bowls, drizzle dressing on top.
  • Enjoy!

NOTES

Love this recipe? We have more to enjoy:
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Full of protein and health benefits Squidgy Fried Halloumi with Crushed Nuts
Cheesy & crispy Broccoli Cheese Casserole
Surprisingly easy Aubergine Curry – Eggplant Curry
The creamiest Vegan Mushroom Risotto
Exotic & spicy Authentic Moroccan Couscous Salad
The ever-tasty vegetarian Leek Risotto with Cream Cheese
Mega-delicious Quinoa Burgers
 

Nutrition

Nutrition Facts
Quinoa Chickpea Buddha Bowl
Amount per Serving
Calories
438
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Sodium
 
972
mg
42
%
Potassium
 
871
mg
25
%
Carbohydrates
 
67
g
22
%
Fiber
 
13
g
54
%
Sugar
 
15
g
17
%
Protein
 
16
g
32
%
Vitamin A
 
4005
IU
80
%
Vitamin C
 
25
mg
30
%
Calcium
 
153
mg
15
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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