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 matched with the most amazing and easy sautéed collard greens. Add in some fluffy hearty quinoa and my favorite homemade basil pesto and this is the perfect lunch or dinner any day of the week.
You cannot go wrong with this Chickpeas Buddha Bowl recipe!
The ingredients can also be made ahead for a quick weeknight dinner and you all know I am a fan of that.
What is a buddha bowl?
A Buddha Bowl is a one-dish meal consisting of various elements of nutritious ingredients like cooked and raw veggies, grains and starches and proteins. Usually topped with some type of creamy tahini or avocado sauce. They are pretty trendy now-a-days and absolutely one of my most favorite ways to eat! You can lay out whatever you have and let the whole family “build their own”. Such a fun family dinner idea!
Nutrients in this buddha bowl
- Plant based protein (thank you chickpeas and greens)
- 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!!!
How to make this incredible Chickpeas and Greens Buddha Bowl
Start with roasting the beets. Just dice them up, drizzle with olive oil, salt and pepper, toss, place onto a baking sheet and roast at 375 degrees F for 20-25 minutes. Yummy!
While the beets are cooking you can get the rest of the ingredients ready.
Sauté the collard greens in some olive oil and garlic. My absolute favorite way to eat collards. I also like to add some vegetable stock to soften the greens and enhance their flavor.
Season and pan roast the 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. They get all crispy and delicious, it’s so good! Cooking them in a cast iron pan will get them uber crispy and extra delicious.
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. Win!!!!! You could also use cooked brown rice or any grain really. I prefer quinoa since it cooks quickly, stores great and I always have some in my fridge from my weekly meal prepping.
This Chickpeas Buddha Bowl recipe really has it all!
Finally top it all of with My homemade 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 and a creaminess to this dish or any dish for that matter. My 3-year old loves to put pesto on EVERYTHING. He knows its good!
Omg!!!! Look at that sauce slathered on top of that beautiful bed of greens, beets, fluffy quinoa and toasted chickpeas. Mouthwatering for sure!
This recipe may seem like a lot of steps (so worth it by the way!) but each step takes only a few minutes and can be done while the beets are cooking so it’s really like any quick 30 minute meal. You can also make all of the components as part of you’re weekly meal prep and assemble for a quick and healthy meal any day of the week!
For the roasted beets
- 3 medium size beets, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper
For the sautéed collard greens
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- 1 bunch of collard greens, rinsed, chopped or thinly sliced (about 4 cups)
- 1/4 cup vegetable stock or water
For the toasted, seasoned chickpeas
- 15oz can of chickpeas, drained and rinsed
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- Salt and pepper to taste
Roast the beets
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or just spray it with cooking spray.
- Add the diced beets to a small mixing bowl, drizzle in the olive oil and sprinkle with salt and pepper. Toss well to coat.
- Pour the seasoned beets onto the baking sheet and roast in the oven for 20-25 minutes until they are nice and tender and slightly crispy on the edges.
Sauté the collard greens
- Heat up a skillet to medium heat with 1 tablespoon of olive oil.
- Once the oil is hot, add in the minced garlic and cook for 1 minute.
- Add in the collard greens and toss them in the garlic oil. Season with salt and pepper.
- Pour in the vegetable stock or water, stir and let the greens cook until slightly wilted, about 2-3 minutes.
- Remove and set aside.
Cook the chickpeas
- Add the chickpeas to a small mixing bowl and drizzle them with 1 tablespoon of olive oil and toss to coat. The oil will help all of the spices stick to the chickpeas.
- Sprinkle the chickpeas with the garlic powder, onion powder, chili powder, cumin, and some salt and pepper and toss well.
- Let them sit on the counter for 7-10 minutes to allow the chickpeas time to absorb all of the spices.
- Heat up a medium size skillet or cast iron pan with 1 tablespoon olive oil to medium-high heat.
- Add the chickpeas to the pan and cook until brown, tossing frequently. Takes about 5-6 minutes.
- Set aside.
Assemble your buddha bowl
- Choose a rounded bowl and add some of the collard greens, chickpeas, beets and quinoa. Drizzle with the pesto sauce, toss and 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