Vegan Buddha Bowl


  • 2 cups of broccoli florets

  • 4 brussels, halved

  • 200g chickpeas

  • 1/2 tsp cumin

  • 1/2 cup of quinoa

  • 2 cup of shredded baby spinach

  • 1/2 red capsicum

  • 1/2 avacado

  • 1 tbs pepitas


    • preheat oven to 180 degrees

    • line two baking trays with foil or baking paper

    • place the 2 cups of broccoli florets and brussels

    • drizzle with extra virgin oil and season with salt and pepper

    • place the chickpeas, washed and drained, onto the other trays and drizzle with olive oil and toss with salt, pepper and cumin

    • roast chickpeas for 15 mins (stir half way) and vegetables for 20 mins (or until tender or cooked)

    • Remove chickpeas and vegetables from oven and let if cool

    • cook quinoa according to packet direction

    Assembling of each bowl (Serves 2)

  • divide between two bowls the cooked quinoa, chickpeas and roasted vegetables

  • add 1 cup of shredded spinach

  • 1/4 diced capsicum

  • 1/4 sliced avocado

  • 1/2 pepitas

  • drizzle with lemon and lime juice

Arthur: Maria Pietrafesa


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