Spicy Chickpea Freekeh Buddha Bowl
Servings: 2
This vegan Spicy Chickpea Freekeh Buddha Bowl is the ultimate healthy lunch or dinner. It’s ready in 30 min and packed with veggies and fresh flavors!
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Ingredients
- 1 can chickpeas well drained
- 1 tablespoon harissa powder
- 1 tablespoon extra-virgin olive oil
- 125 g cracked freekeh
- 1 carrot peeled and cut into matchsticks
- 1 wedge purple cabbage finely chopped
- 1 avocado sliced
- 1 red bell pepper finely sliced
- 100 g fresh baby spinach leaves
- 1 lime cut in half, to serve
- handful of fresh cilantro to serve
- 2 tablespoon of toasted coconut flakes optional
- sea salt and black pepper
Instructions
- 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.