Buddha Bowl with Crispy Chickpeas

It is with great pleasure that I introduce to you my very own creation! I had been wanting to make a Buddha bowl 🥣 for a really long time and was on a hunt for a while until one day I had some left over quinoa + sweet corn + sliced avocado and I put together this scrumptious beauty!

I'd like to call it Z's BUDDHA BOWL WITH CRISPY CHICKPEAS.

Ingredients:

• 1/2 cup quinoa, cooked.
• 1 sweet corn, boiled and deseeded.
• A handful of Rocket Leaves.
• 1/4 butternut squash, cubed.
• 1/2 can chickpeas, drained.
• A handful of bean bean sprouts, blanched.
• 1/4 avocado, sliced.
• Salt and pepper, to taste (butternut)
• 1 tsp black pepper powder
• 1 tsp garlic powder.
• 1 tsp chilli powder.
• 1 tsp cumin powder.
• 1 tsp Himalayan salt.
• 2 tbsp of gochujang paste.
• 2 tosp sweet and sour sauce.
• 1 tosp soy sauce.
• 1 tosp honey.
• 1 tbsp lemon juice.

Method:

• To make crispy chickpeas, take the skin out once they are drained. Leave them out in the sun to completely dry or pat dry. Layer them on oven tray and spray some olive oil. Then sprinkle salt, pepper, cumin, garlic and chilli powder and roast in oven until crispy.
• For the butternut, once cubed spray olive oil and sprinkle with salt and pepper and bake in the oven until soft.
• For the sauce, mix together gochujang paste, sweet and sour sauce, soy sauce, honey and lemon juice.
• In a deep plate or wide bowl, layer the avocado, bean sprouts, rocket leaves, sweet corn, quinoa and butternut. Pour sauce over and enjoy a nutritious meal!

Let me know if you make it!

xoxo

Zeeya J