Full of greens, fiber and protein this vegan Spicy Chickpea Freekeh Buddha Bowl is the ultimate healthy lunch or dinner. It’s ready in 30 minutes and packed with fresh flavors!
I’m not quite sure how buddha bowls became so popular over the last year, but hey, I couldn’t be happier about it. Nutrient-loaded Buddha bowls are oh-so-good-for-you, and easy to customize with whatever veggies, carbs and protein you have at hand.
Plus, I feel there’s something quite comforting about bowl food, it just makes me want to dive in straight away.
This vegan spicy chickpea freekeh buddha bowl has all you need for a balanced meal. It’s colorful and nourishing, packed with tons of healthy goodness and simple enough to prepare in 30 mins.
All you need to make this freekeh buddha bowl is a handful of simple ingredients: freekeh, chickpeas, spinach, carrots, purple cabbage, avocado, bell pepper, lime and cilantro. Plus a pinch of harissa powder and optional toasted coconut flakes.
Freekeh is set to become the next superfood, and it’s basically young toasted and cracked green wheat. It’s wholesome, super high in protein and contains twice as much fiber as quinoa. If you have trouble finding it at your regular grocery store, feel free to substitute with quinoa, pearl barley, or whatever other grain you have at hand.
The spicy roasted chickpeas add a nice crunchiness to this bowl, and give that spicy kick to bring it to the next level. All you have to do is season the chickpea with harissa powder (I usually opt for this homemade powder) and extra-virgin olive oil, then arrange on a baking tray and roast in the oven for about 20 mins, until nicely crispy.
Once the roasted chickpeas are ready, your freekeh buddha bowl is easy to assemble. Simply arrange all the veggies into the bowl, top it up with freekeh and chickpeas, and serve with some cilantro and lime wedges.
Wholesome, loaded with protein & fiber, and naturally vegan, this spicy chickpea freekeh buddha bowl is SO tasty, and makes a great option for a packed lunch, or a quick healthy dinner meal.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
- 1 can chickpeas, well drained
- 1 tbsp harissa powder
- 1 tbsp extra-virgin olive oil
- 125gr cracked freekeh
- 1 carrot, peeled and cut into matchsticks
- 1 wedge purple cabbage, finely chopped
- 1 avocado, sliced
- 1 red bell pepper, finely sliced
- 100gr fresh baby spinach leaves
- 1 lime, cut in half, to serve
- handful of fresh cilantro, to serve
- 2 tbsp of toasted coconut flakes, optional
- sea salt and black pepper
- Preheat oven to 200C/400F.
- Pat the chickpeas dry with a clean kitchen cloth. Transfer to a bowl and season with harissa powder, olive oil and salt and pepper to taste. Mix through with a spoon, then spread the chickpeas in an even layer on a baking tray.
- Bake for about 20 min, until nicely crispy, then remove from the oven and cool a little before use.
- In the meantime prepare the freekeh. Add rinsed freekeh to 300ml boiling salted water or vegetable stock. Return to the boil, cover and simmer for 15 min or until tender.
- Assemble your buddha bowls: divide the freekeh,chickpeas and all the veggies among two bowls. Top each bowl with half lime, a handful of cilantro leaves and sprinkle with toasted coconut flakes.
- Serve immediately.