Roasted Chickpea Buddha Bowls with Avocado Dressing

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  • Total Time: 45 mins
  • Hands-on Time: 45 mins
  • Makes: 4 servings

Freshen up your chickpea Buddha bowl recipe with avocado dressing drizzled over butternut squash, kale, quinoa, garlic and spices.



    1 1/2 cups chickpeas, cooked

    2 cloves garlic, minced, divided

    1/4 cup olive oil, divided

    1/2 teaspoon Simply Organic Cayenne

    1/2 teaspoon Simply Organic Cumin

    Sea salt or pink Himalayan salt, to taste 

    Simply Organic Black Pepper, to taste

    2 cups butternut squash, peeled and cut into chunks

    2 teaspoons Simply Organic Chili Powder

    1/4 red onion, finely diced

    4 cups kale, washed and stems removed

    1 teaspoon Simply Organic Garlic Powder

    1 cup water

    1/2 cup uncooked quinoa, rinsed


    1 avocado, peeled and pitted

    Juice of 1 lime

    1 clove garlic, minced

    1/4 cup olive oil

    1/4 cup fresh cilantro

    Sea salt or pink Himalayan salt, to taste



    Micro sprouts, for garnish

    Pine nuts, for garnish

    Sliced radishes, for garnish

    Simply Organic Cayenne, for garnish


    To Make the Buddha Bowls:

    1. Preheat oven to 375 degrees.
    2. On a baking sheet, spread chickpeas and 1 clove minced garlic, then drizzle with 1 tablespoon olive oil. Season with cayenne, cumin, salt and pepper. Toss until chickpeas and garlic are evenly coated.
    3. On a separate baking sheet, spread butternut squash and remaining 1 clove minced garlic, then drizzle with 1 tablespoon olive oil. Season with chili powder, salt and pepper. Toss until squash and garlic are evenly coated.
    4. Place both baking sheets in the oven. Bake chickpeas for 15 minutes and squash for 25 minutes, until you can easily pierce with a fork.
    5. In a skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Sauté onion until almost translucent. Add kale, garlic powder, salt and pepper. Sauté for an additional 1 to 2 minutes, just until kale is partially cooked.
    6. Into a medium pot over medium-high heat, combine water and quinoa. Bring to a boil, then cover and reduce heat to low. Let simmer for 15 to 20 minutes, until all the water has absorbed and the quinoa is fluffy.

    To Make the Dressing:

    1. In a food processor, combine avocado, lime juice, garlic, olive oil, cilantro and salt. Blend until smooth. Add water by the tablespoon until desired consistency is achieved.

    To Assemble:

    1. Divide chickpeas, squash, kale and quinoa among serving bowls. Drizzle dressing over top. Garnish with micro sprouts, pine nuts, radishes and cayenne.

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