SUMMERTIME FRESH BUDDAH BOWL W/TURMERIC CHICKPEAS

I love, love, love a buddah bowl!  Sometimes I even get teased about how often I eat them!  But, no apologies here!  They are complete nutrition in a bowl!! Yay!

Here’s a super easy recipe, but you can add whatever you like and as much of it as you like.  I like to use up all the veggies in my fridge!

INGREDIENTS:

2 cups Arugula (or any other lettuce or greens you like)

1 Avocado (sliced)

1 cup Cherry tomatoes (cut in half)

1-2 cobs of corn (**cheat – they have great frozen Mexican corn, that is so much easier than grilling, but if you like grill away!!)

Zucchini (sliced)

Sprouts (sunflower, or bean)

1-2  cups Quinoa (multi-color is fun!)

Turmeric Chickpeas:

1 can Chickpeas

1 tbsp olive oil

1 tbsp lemon juice

2 tsp dried turmeric

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

Dressing:

1 tbsp olive oil

1/2 cup apple cider vinegar

3/4 cup soy sauce or tamari

1/4 cup water

2 cloves minced garlic

Instructions:

1.  Grill corn if that’s your jam!!  Slather with a bit of olive oil and season with salt and pepper.  Cook on grill for 8-10 minutes until charred a bit on the outsides.  Remove from grill and let cool.
2. Make quinoa according to package.  Let cool.
3. Mix together ingredients for Turmeric Chickpeas, let sit, while preparing other veggies.
4. Divide quinoa among bowls, followed by the rest of the veggies.  Slice corn off cob and add to bowls.
5. Add chickpeas.
6. Top with sliced Avocado and dressing.
7. Eat!!!

Enjoy!  Any questions or comments, I’d love to hear!

Tracy