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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
4.75 from 12 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:456kcal
Author: Hauke
YouTube video

Ingredients

  • cup quinoa
  • 1.5 cups chickpeas (~1 can, 15oz/425g)
  • 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.
    ⅓ cup quinoa
  • Dice the red onion and chop the figs.
    1 small red onion, 2 figs, dried
  • Drain and rinse the chickpeas and salad.
    1.5 cups chickpeas, 2 handfuls corn salad

For the dressing:

  • Mix together mustard, maple syrup, white vinegar, sunflower seeds, olive oil, water, salt and pepper.
    2 tsp mustard, 2 tsp olive oil, 1 tbsp maple syrup, 1.5 tbsp white vinegar, 2 tbsp water, Salt and pepper to taste, 1 tbsp sunflower seeds
  • When the quinoa is ready, assemble everything in two bowls, drizzle dressing on top.
  • Enjoy!
    Quinoa Chickpea Buddha Bowl is served with corn salad on the table on 2 plates with forks, towel, salt, pepper and dressing #red onion #mustard | hurrythefoodup.com

NOTES

Love this recipe? We have more to enjoy:
 
Tip: it is ideal to take for work.
Make-ahead? Yes, prep the night before. It can be reheated.

Nutrition

Nutrition Facts
Quinoa Chickpea Buddha Bowl
Amount per Serving
Calories
456
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
5
g
Sodium
 
73
mg
3
%
Potassium
 
972
mg
28
%
Carbohydrates
 
72
g
24
%
Fiber
 
14
g
58
%
Sugar
 
18
g
20
%
Protein
 
18
g
36
%
Vitamin A
 
4017
IU
80
%
Vitamin C
 
27
mg
33
%
Calcium
 
140
mg
14
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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