Lunch Freshness: Microgreen & Chickpea Buddha Bowl
Hello, lunch lovers! 🌟 Looking for a meal that’s not only nutritious but also bursting with flavor? Today, we’re preparing a Microgreen & Chickpea Buddha Bowl—a vibrant and satisfying dish that combines hearty chickpeas with fresh microgreens and a medley of colorful vegetables. It’s a perfect lunch option that’s easy to make and packed with nutrients!
Why Microgreens for Lunch?
Microgreens are small but mighty, offering a concentrated dose of essential vitamins, minerals, and antioxidants. Adding them to your lunch not only boosts the nutritional profile of your meal but also adds a fresh and crisp texture. They’re a fantastic way to brighten up your midday meal and keep you feeling energized throughout the day.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 cups cooked quinoa (or brown rice)
- 1 cup mixed microgreens (such as arugula, radish, or mustard greens)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1 avocado, sliced
- 1/4 cup hummus (store-bought or homemade)
- 1 lemon, cut into wedges
- Fresh parsley, for garnish (optional)
Instructions:
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Prepare the Chickpeas: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the drained chickpeas with olive oil, smoked paprika, ground cumin, salt, and pepper until they are evenly coated.
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Roast the Chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden. Shake the pan halfway through for even cooking.
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Assemble the Bowl: In each serving bowl, start with a base of cooked quinoa or brown rice. Top with a generous handful of mixed microgreens.
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Add Vegetables: Arrange the roasted chickpeas, cherry tomatoes, cucumber, red bell pepper, and red onion over the microgreens and quinoa.
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Add Toppings: Sprinkle crumbled feta cheese over the top if using, and add slices of avocado. Place a dollop of hummus in the center of each bowl.
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Garnish and Serve: Garnish with fresh parsley if desired and serve with lemon wedges on the side. Squeeze lemon juice over the bowl just before eating to add a zesty kick.
Tips and Variations:
- Protein Boost: Add grilled chicken, tofu, or a hard-boiled egg for extra protein.
- Vegetable Variety: Feel free to include other vegetables like roasted sweet potatoes, shredded carrots, or steamed broccoli.
- Sauce Options: Experiment with different dressings or sauces, such as tahini dressing, balsamic vinaigrette, or a spicy yogurt sauce.
Final Thoughts:
The Microgreen & Chickpea Buddha Bowl is a delightful and nutritious lunch that’s as colorful as it is delicious. With its combination of crispy chickpeas, fresh microgreens, and a variety of veggies, it’s a meal that will leave you feeling satisfied and energized.
Try this recipe and let me know how it turns out! I’d love to hear about any variations you try or any additional ingredients you include in your bowl.
Enjoy your vibrant and hearty lunch! 🥗🌿🍋
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