Spicy Chickpea Freekeh Buddha Bowl
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!
Serving: 2
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.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.