Roasted Beet and Chickpea Buddha Bowl
Packed with so much flavour and nourishment, this roasted beet and chickpea buddha bowl is the farthest thing from boring! From the salty and crispy chickpeas to the tangy pickled onions, every bite will have you never wanting it to end!
Servings 5 people
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!