Vegan buddha bowl with rice noodles and roasted chickpeas

Vegan buddha bowl with rice noodles and roasted chickpeas

Prep Time

25 mins

Cook/Chill Time

5 mins

Total Time

30 mins

This vegan buddha bowl is a perfect lunch which is fast easy to make in less than 30 minutes. It's gluten-free and grain-free

Course: Main Course

Servings: 1 hungry person

Calories: 507 kcal

Author: Ela

Ingredients

Vegan buddha bowl

· 1 oz cellophane noodles or rice noodles, dry (30 g)

· 1/4 avocado

· 1/2 can chickpeas (150 g)

· 1-2 tomatoes

· 1 small zucchini

· 1 small carrot

· 3-4 tbsp shredded red cabbage

· 3-4 tbsp shredded white cabbage

· 1-2 tbsp pineapple cubes

· curry powder

· 1/2 tsp coconut oil for frying

Avocado lime dressing

· 1/2 avocado

· 2 mini cucumbers

· 1-2 cloves garlic

· 1-2 tbsp lime juice or lemon juice

· Salt and pepper to taste (See recipe notes for more optional herbs)

Instructions

1. Cook the cellophane noodles until soft

2. Fry chickpeas with a tiny bit of coconut oil, curry powder and salt + pepper to taste

3. Chop your veggies

4. Blend the ingredients for the avocado lime dressing in your high-speed blender or food processor and pour it over your buddha bowl. Enjoy!

Recipe Notes

Sprinkle some black cumin seeds and/or sesame seeds over your buddha bowl

Optional: You can add the following herbs to the dressing: Ground cumin, onion powder, ginger to taste

The nutrition facts are for the vegan buddha bowl without the dressing