Roasted Beet & Chickpea Buddha Bowl
Buddha Bowl, one of my favourite dinners to make in the whole wide world! Hands down! Bowls are one of my favourite things to make for so many reasons, and today I’m finally sharing my roasted beet and chickpea buddha bowl with you! One of the top requests I get to make and share with all of you is my buddha bowl recipes, and finally today we are going to do just that! Bowls are just the best for so many reasons, one because of all the goodness and flavours packed into one bowl! Two, when done right they’re so nourishing and nutrient dense and make you feel so good after your done! Now that being said, a good buddha bowl requires certain things to make it exceptional! You need a delicious dressing, and you also need different elements within the bowl that are packed with flavour because if not, it’s boring!
Don’t worry though because this roasted beet and chickpea buddha bowl is all of those things and more!! From the salty and crispy chickpeas to the freshly roasted beets all the way to the perfectly pickled onions, every single bite is to die for!!! You will never want to be finished! I also added in some roasted honey glazed walnuts, and topped it with a beautiful avocado, and some fresh goat cheese! Oh and sprouts! See what I mean?! There’s so much excitement in ONE bowl! Let’s make it!
What You’ll Need
Roasted beet and chickpea buddha bowl
rosted beets
roasted chickpeas (onion salt, garlic salt, paprika, sea salt)
quinoa (or your choice of grain)
arugula or greens mix
walnuts (salt, honey, balsamic)
goat cheese
sprouts
avocado
Pickled Onions
red onion
red wine vinegar & white wine vinegar
salt & coconut sugar
Olive Oli & Honey Vinaigrette
olive oil
balsamic
honey
apple cider vinegar
oregano, dill, parsley, sea salt
Eversio Mushroom Balance Blend (medicinal mushroom blend discount applied)
Making the Roasted Beet & Chickpea Buddha Bowl
Another reason why I love doing buddha bowls for dinner, is because of how easy they are! It may seem daunting with all the added parts, but I promise you it’s not as much work as it may seem, and it’s sooo worth it! I’ll lay everything thing out for you here and you’ll see what I mean! Start off by putting your quinoa on, or your choice of grain!
Pickled onions
I try and pickle my onions the night before, or I already have some in the fridge, I love having these on hand! If you are able to pickle your onions prior, it will allow them to pickle longer and get more flavour! But if not, that’s okay it will still be delicious just do this part first so they sit for as long as possible! Slice your red onion whole and place them in a jar or container, fill about half of the jar with red wine vinegar and white wine vinegar, then add boiling water till its full! Add about 5 tsp of sea salt and about 3 tsp coconut sugar! Cover and place in the fridge! These are soooo good! I add them to everything!
HOW TO ROAST BEETS & CHICKPEAS
First you’ll want to start off by roasting your beets and chickpeas, once these are on the oven you pretty much done all the cooking!! The easiest way I find to roast beets is by wrapping them whole in tinfoil, and then placing them on a baking sheet and roasting them for about 40-50 minutes at 425°F (depending on the size)! Don’t worry about peeling them, as the skin will peel right off once they are roasted! When you can poke a fork threw them easily they are done! For the chickpeas, you can also place these in the oven at the same time! So easy right? Open you can of chickpeas, strain and rinse them and place them in a large bowl! Add some olive oil, sea salt, paprika and onion salt! I love when my chickpeas are heavily seasoned, so don’t be shy with the spices! The chickpeas will take about 30-40 minutes in the oven so check them as you watch the beets at the same time!
honey Glazed walnuts
While your beets and chickpeas roast, place your walnuts in a frying pan over low-medium heat! Make sure you are watching these and don’t have the heat to high as they burn easily! Add your sea salt, a generous glaze of honey, and a splash of balsamic! You can use a balsamic glaze here to if you have one, or just a splash of balsamic vinegar! Let the walnuts roast, stirring frequently! I let them roast for about 15-20 minutes on low-medium heat! Once they are done, taste test to see if they need a little more salt! These are so addicting! They add the perfect crunch to the bowl!
Olive oil & honey VINAIGRETTE
This dressing is so simple, but so delicious and flavourful! It goes beautifully with this bowl! I also have another dreamy buddha bowl dressing you can check out here if you would prefer it! They’re both wonderful! Add your olive oil, balsamic, honey, apple cider vinegar, and spices to a jar and stir all together! Of course you know that I rarely make a meal, or sweet treat without adding in one of the medicinal mushroom blends from Eversio, I added in the Balance blend into this dressing for all the incredible benefits! My discount code is applied for you! You can check out why I’m obsessed with medicinal mushrooms here on my blog! Taste test and see if you need a little more salt or pepper, or if you would like it a bit sweeter add some more honey!
Building your bowl
Just like that you’re ready to prepare your roasted beet and chickpea buddha bowl!! Start by placing your arugula and greens down first, then your quinoa or your choice of grain, then add your diced beets, and your roasted chickpeas.
Now add your walnuts and your avocado! Top with your pickled onions, goat cheese and sprouts and VOILA!! You’ve built your very own beautiful buddha bowl! Now pour on your desired amount of dressing, make sure to give it a good stir first!
I’m literally drooling while thinking of this bowl right, the flavours are just so good and refreshing!! I can not wait for you to try this bowl! It’s simply stunning and so nourishing! More bowls to come I promise! This was so fun to make!
Love you, e
Roasted Beet & Chickpea Buddha Bowl
Roasted Beet and Chickpea Buddha Bowl
Ingredients
- arugula and/or greens mix
- 3-5 medium sized beets
- 1 cup quinoa or your choice of grain
- avocado
- sprouts
- goat cheese
Pickled Onions
- 1 sliced red onion
- red wine vinegar & white wine vinegar to fill half the jar
- filtered water to fill the half the jar
- 5 tsp sea salt
- 3 tsp coconut sugar
Roasted Chickpeas
- 1 or 2 cans chickpeas I do 2 cans (double everything else if you do 2)
- 3 tbsp olive oil
- 5 tsp sea salt
- ¼ tbsp paprika I'm very generous with seasoning chickpeas
- ¼ tbsp of both onion & garlic salt
Honey Glazed Walnuts
- 1 cup walnuts
- 1 tbsp honey
- ½ tbsp balsamic vinegar or use a balsamic glaze
Olive oil Honey Vinaigrette
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1-2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp of dill, parsley & oregano
- salt & pepper
- ½ tsp eversio's balance mushroom blend
Instructions
- Preheat oven to 425℉. Put your quinoa or your choice of grain on
- Pickle your onions the night before, or do this step first so they sit longer! Slice your red onion and place in a jar or container! Fill just over half of the jar with red wine vinegar and white wine vinegar, fill the rest with boiling filtered water! Add your salt and sugar! Stir and cover and place on the fridge to pickle
- Wrap your beets individually in tin foil, and place them on a baking sheet. No need to peel, the skin will easily come off when they are softened! This takes about 40-50 minutes depending on the size of your beets. When you can poke a fork threw them they are done!
- Strain and rinse your chickpeas, and season with olive oil, paprika, salt, garlic and onion salt (i love to add lots of seasoning). Place in the oven with the beets this takes about 30 minutes to get crispy and golden
- Add you walnuts, sea salt, honey and balsamic to a frying pan and allow them to roast on low-medium heat. I let them roast for about 10-20 minutes
- Add all your dressing ingredients to a glass jar and mix well!
- Assemble your bowl, starting with your arugula and greens, then your diced beets, roasted chickpeas and walnuts! Top with sliced avocado, goat cheese, your pickled onions and sprouts! Drizzle your desired amount of dressing on top and enjoy!
