So if you’ve got any leftover roasted veggies or grains, then a Buddha bowl is the best way to make use of them.
Super simple, super good for you and really delicious. This bowl of goodness makes the perfect lunch any day.
- 1 can of chickpeas
- 2 cloves of garlic
- 1 cup of fine couscous (could be substituted with quinoa or bulgar wheat)
- 2 cups of hot water
- 1 Carrot sliced into ribbons
- 2 radishes, finely sliced
- 1 cup of baby spinach
- Chili flakes
- Sea salt
- Olive oil
- ½ an avocado
- Nigella seeds (cumin seeds for topping) (optional)
Ingredients for dressing:
- 2 tablespoons of tahini sauce
- 2 tablespoons of olive oil
- The juice of 1 lime
- Sea salt
- 3 tablespoons of water
- 1 clove of garlic
First, make the turmeric couscous. Mix the couscous, 2 teaspoons of turmeric, sea salt, olive oil and hot water in a bowl. Cover the bowl and let the couscous set.
Then, fluff the couscous with a fork once all the water has disappeared.
Then, it’s time to roast the chickpeas. Drain the can of chickpeas really well and let the chickpeas dry on a paper towel.
Then, in a hot pan add the chickpeas and some olive oil and let roast until it gets nice and golden brown.
When the chickpeas begin to color, add the chopped garlic, chili flakes and sea salt.
With a handheld blender, mix all the dressing ingredients together.
Assemble the ingredients together and top with dressing.