Beet Buddha Bowl with Chickpeas and Kale
This delicious beet buddha bowl makes for a balanced, nutrient-dense and filling meal perfect for the fall and winter. It combines chewy kale, spiced chickpeas, beets and a simple tahini lemon sauce. Great recipe to meal prep on the weekend to have a few healthy lunches ahead of a busy week. Vegan and gluten-free.
Servings: 3 bowls
Calories: 719kcal
Ingredients
- 8.8 oz cooked beets or one large beet, (I used the pre-cooked ones from the brand Love Beets)
- 1½ cup cooked rice or quinoa or enough for 2-3 bowls, I used the precooked brown rice from the brand 365.
- 4-6 cups kale roughly chopped
- 1 orange diced
- 1 avocado diced
- 1 cup sauteed chickpeas I used this pan-fried spiced chickpea recipe
- handful of sprouts
- 2 tbsp pumpkin seeds raw or toasted and salted
Tahini sauce
- 1 batch tahini lemon herb sauce find the tahini sauce here, I used fresh basil to make it.
Instructions
Prepare the beets
- If you use pre-cooked beets, then simply drain the package and dice the vegetable. If roasting the beets from scratch, then cook them wrapped in foil for 45-60 minutes at 400ºF. Once done, simply rub their peel off using your fingers.
Prepare the grain
- If cooking the grain from scratch, then start with that. I like to cook brown rice using my Instant Pot, or if in a rush, use precooked rice and simply reheat.
Prepare the chickpeas and kale
- You can make the spiced chickpeas in a pan using this sauteed chickpea recipe. Then, warm up a second pan and cook the kale on medium-high heat while stirring often until soft and tender. You can add a little water to help steam the kale.
Make the tahini lemon sauce
- Follow this tahini lemon herb sauce recipe. You can make the sauce ahead and keep it in the fridge until ready to use.
Assemble
- Peel and dice the orange and avocado.
- To serve, layer the grain, beet, orange, kale, chickpeas and top it off with sprouts and pumpkin seeds. Then, drizzle the tahini lemon sauce over. Enjoy!
Video
Notes
- To save time and make this bowl super fast, you can do like me and use pre-cooked beets and rice from the store. I flavored the chickpeas myself, but this crispy chickpea snack from Biena would also help you save some time.
- This buddha is ultra versatile! You can swap the grain and veggies for what you have or prefer. Try including barley or farro, roasted squash or zucchini, steamed broccoli or cauliflower and use different sauces if you prefer, such as this cilantro lime tahini sauce or this basil balsamic sauce.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 719kcal | Carbohydrates: 78g | Protein: 24g | Fat: 41g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 86mg | Potassium: 853mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3022IU | Vitamin C: 60mg | Calcium: 121mg | Iron: 2mg