Fall is in full swing and so are the abundant and beautiful fruits and veggies that are now in season and a bargain as well! Seasonal produce was definitely my inspiration for this incredibly delicious Chickpeas and Greens Buddha Bowl. Crunchy, seasoned roasted chickpeas, perfectly roasted beets, the most amazing and easy sautéed collard greens, fluffy hearty quinoa and my favorite, fresh basil pesto. All married together in this tasty bowl of goodness.
You cannot go wrong with this recipe!
The ingredients can also be made ahead for a quick weeknight dinner and you all know I am a fan of that.
Before we get into the components of this amazing dish, let me tell you a little bit about the nutrients.
- Plant based protein
- Vitamins, A, B, C and E
- Amino acids
Wow! That is a mouthful, so many good for you ingredients. Immune boosting and heart healthy and oh by the way did I mention that it is delicious! I love this dish!!! Probably obvious but just look at it? Its so BEAUTIFUL!
Now onto the amazing ingredients I used!
First, the pan roasted chickpeas. So easy to make and by far my favorite way to eat chickpeas. I have also roasted them in the oven with some herbs and spices but that does not compare to marinating and toasting them in a pan on the stove. Letting the aroma of roasted beans fill the kitchen. They get all crispy and delicious, it’s so good! A great source of plant-based protein and fiber as well.
Next up, the perfectly roasted beets. Just peel them, dice them, coat them with some olive oil, salt and pepper and roast them in an oven at 375F degrees for 25-30 minutes. Check out my Perfectly Roasted Beets and Squash recipe here.
For the quinoa, I just cooked it based on the package instructions except I used vegetable stock in place of water for added flavor. The quinoa gives you some more protein and all nine essential amino acids.
This recipe really has it all!
For the collard greens I always use Martha Stewarts Recipe. It’s the best! Check it out here.
Lastly, the star of the show! My Presto Pesto! So good and the best accompaniment to this buddha bowl. It goes so well with all of the flavors of the other ingredients. The best topping to add some bold herby flavors to this dish.
- 2 cups of quinoa, cooked
- 1 15 oz can of chickpeas, drained and rinsed
- 3 medium size beets, peeled, diced and roasted (check out my link on this recipe in the post)
- 1 bunch of collard greens, rinsed, chopped and sautéed (check out my link in this post to the best sautéed collard greens)
- 1/2 cup of homemade pesto (check out my presto pesto recipe)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder (or less if you don't like a little spice)
- 2 tablespoons olive oil
- Salt and pepper
- Toss the chickpeas with garlic powder, onion powder, chili powder, olive oil, salt and pepper and let sit on the counter for 10 minutes.
- Heat up a medium size skillet or wok with olive oil to medium-high heat.
- Add in the chickpeas and cook until brown, tossing frequently. Set aside.
- To make your buddha bowl: Add the chickpeas to a bowl, add in some beets, collard greens and quinoa and top with the pesto. Enjoy!
All of these ingredients can be made ahead and stored in the fridge for a quick meal any day of the week. Cook and store each component (chickpeas, collard greens, beets, quinoa, pesto), place separately into airtight containers and store for up to 4 days in the fridge.
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 380 Total Fat: 15g Saturated Fat: 2.5g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 4mg Sodium: 176mg Carbohydrates: 40.7g Fiber: 12g Sugar: 8g Protein: 17g