Chickpea and Cashew Buddha Bowl
A vibrant plant-based grain bowl where chickpeas, cashews, and quinoa team up to deliver around two-thirds of a day's zinc, layered over fresh spinach with a creamy lemon-tahini drizzle.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 60gquinoa, dry (rinsed)
- 150gcanned chickpeas, drained and rinsed
- 30graw cashews
- 60gfresh baby spinach
- 15gpumpkin seeds
- 1tbspextra-virgin olive oil
- 1tbsptahini
- 1tbspfresh lemon juice
- 1clovegarlic, grated
- 0.5tspground cumin
- 0.25tspsmoked paprika
- 1pinchsalt and black pepper
Instructions
- 01
Rinse the quinoa, then combine it with 150 ml water and a pinch of salt in a small pot. Bring to a boil, cover, and simmer on low for about 13 minutes until the water is absorbed. Fluff with a fork and let it cool slightly.
- 02
While the quinoa cooks, pat the chickpeas dry. Heat the olive oil in a small skillet over medium heat, add the chickpeas, cumin, and smoked paprika, and toss for 5-6 minutes until lightly golden and warmed through. Season with salt and pepper.
- 03
Add the cashews and pumpkin seeds to the skillet for the final 2 minutes, stirring, just until lightly toasted. Remove from heat.
- 04
Make the dressing: whisk the tahini, lemon juice, grated garlic, and 1-2 tablespoons of water together until smooth and pourable.
- 05
Build the bowl: spread the fresh spinach in a shallow bowl, top with the warm quinoa, then the spiced chickpeas, cashews, and pumpkin seeds. Drizzle the lemon-tahini dressing over everything and serve.
Nutrition (per serving)
- Calories
- 870kcal
- Protein
- 34g
- Carbs
- 80g
- Fat
- 45g
- Fiber
- 16g
- Selenium
- 18mcg
- Zinc
- 8mg
- Iron
- 12.5mg
- B12
- 0mcg
- Iodine
- 5mcg
- Sodium
- 350mg
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