Buddha Bowl


1 cup of Quinoa (rinsed)
2 cups of Water

1 1/2 cups of cooked Chickpeas
Drizzle of Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Smoked Paprika
1 teaspoon Chili Powder
1/8 teaspoon Turmeric
1/2 teaspoon Oregano

Red Pepper Sauce
1 Red Capsicum (Ribs & Seeds Removed)
2 tablespoons Olive Oil
Juice from 1 Lemon
1/2 teaspoon Pepper
1/2 teaspoon Salt
1/2 teaspoon Paprika
1/4 cup fresh Parsley or Coriander Leaves

Everything Else
Mixed Greens
Advocado (sliced or diced)
Sesame Seeds for Garnish


Start by cooking the Quiona. Bring 2 cups of water to a boil, then add Quinoa. Simmer slowly for 10 minutes (with the lid on and then off), in order to ensure that all water is evaporated.  Remove from the heat.

Preheat the oven to 220 degrees celcius. Toss the Chickpeas, Oil and Spices in a bowl until the chickpeas are evenly coated. Bake the Chickpeas on a tray that is lined with Greaseproof paper for approximately 15 minutes.  When done, remove them from the oven and let them cool.

To make the Red Capsicum Dressing, add all dressing ingredients to a blender and blend until smooth.

Finally, assemble the Buddha Bowls in two bowls, by adding quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with the Red Capsicum Dressing, and sprinkle with Sesame Seeds.