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Chickpeas and Greens Buddha Bowl


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 people 1x
  • Diet: Vegan

Description

Perfectly roasted chickpeas and beets, mixed with hearty collard greens, fluffy quinoa and topped with lemony basil pesto. This is a bowl of goodness you will want to try today!


Ingredients

Scale

For the roasted beets

  • 3 medium size beets (peeled and diced)
  • 1 tbsp olive oil
  • salt and pepper

For the sauteed collard greens

  • 1 tbsp olive oil
  • 3 cloves of garlic (minced)
  • 1 bunch of collard greens (rinsed, chopped, and thinly sliced)
  • 1/4 cup vegetable stock (white wine or water)

For the chickpeas

  • 1 (15 oz) can chickpeas (drained and rinsed well)
  • 2 tbsps olive oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • salt and pepper

For the Pesto

  • 2 cups fresh basil leaves
  • 1/3 cup grated parmesan cheese – use vegan for vegan version
  • 3 cloves of garlic (minced)
  • 1 tbsp fresh-squeezed lemon juice
  • salt and pepper
  • 1/3 cup olive oil
  • 3 tbsps pistachios

Other

  • 2 cups cooked quinoa

Instructions

Roast the beets

  1. 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.
  2. 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. 

Saute’ the collard greens

  1. 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

  1. 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. 
  2. 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. It takes about 5-6 minutes. Set aside.

Cook the quinoa 

  1. Cook the quinoa according to the package instructions. 

Make the pesto sauce

  1. Add all of the peso ingredients to a food processor and pulse to combine while streaming in the olive oil

Assemble the buddha bowl

  1. Choose a rounded bowl and add some of the collard greens, chickpeas, beets and quinoa. Drizzle with the pesto sauce, toss and ENJOY!!!!

Notes

  • Use any green you like in this recipe. Spinach and kale are great substitutions in this recipe if you cannot find collard greens. I live in the south so collard greens are easy to find but I have tried other greens and they were just as delicious in this buddha bowl.
  • Use roasted zucchini in place of the beets and then top the bowl with a roasted beet pesto to switch it up.
  • Switch up the grains. Cooked quinoa, rice or even cauliflower rice would be great for the grains in this recipe.
  • This recipe is already both vegan and gluten free!
  • To save time you can roast the beets and chickpeas in the oven in the same pan. Check out this post for easy oven roasted chickpeas.
  • 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.
 
  • Category: Main Dishes
  • Method: roasted
  • Cuisine: Mediterranean
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