Chickpea Buddha Bowl with Creamy Avocado Cilantro Sauce

I’m pretty sure that everyone, even those who rarely cook, can relate to the moment of looking at the final product of a recipe with pure satisfaction, followed by a big first bite that hopefully exceeds your expectations. Through the countless recipes I’ve made in my 24 years of life, I have to say that my satisfaction is always highest after making a Buddha bowl. I came across a recipe for one a few years back on one of my favorite blogs Fit Foodie Finds . Soon after making it I realized that you can create them with almost any food that you have on hand. This diagram helps to get an idea of why they are so nourishing, as well as what to add:

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Seeing the pictures of beautiful Buddha bowls on Instagram really gets the creative juices flowing to develop your own… or maybe that’s just me (; so I figured why not give it a try.  I decided that the perfect theme to go with was taco flavors- can’t go wrong there. This recipe is super easy to follow, and the creamy Avacado Cilantro sauce adds the perfect touch.  Now I’m tempted to add it to almost everything I make.

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Chickpea Buddha Bowl with Creamy Avacado Cilantro sauce

Serves 2


For the chickpeas & corn:

– 1 can chickpeas (or substitute with another protein if wanted and cook accordingly)

– 1 can whole kernel corn

– 2 teaspoons chili powder

– 1 teaspoon cumin

– 1 teaspoon paprika

– 1/4 teaspoon salt

– Olive oil for drizzle

For the Creamy Avocado Cilantro sauce:

– 1 avocado

– 1 garlic clove chopped

– 1 tablespoon red onion chopped

– 1/4 cup cilantro

– 1 tablespoon olive oil

– Juice of 1/2 of a lime

– Salt and pepper to taste


– 1/2 cup of brown rice (or substitute with any grain such as quinoa or couscous if wanted)

– Handful of leafy greens

– Jalapeño slices (optional)

– Avocado (optional)

– Anything else you’d want to add for toppings


for the chickpeas & corn:

– Preheat oven to 425 degrees

– Drain and rinse both the chickpeas and corn, pat dry

– Pour chili powder, cumin, paprika and salt in a small bowl and mix until completely combined

– Transfer chickpeas and corn to a nonstick baking sheet

– Coat combined spices evenly over chickpeas and corn, using hands to toss

– Drizzle olive oil over chick peas and corn

– Put in oven and cook for 15 minutes, or until crispy enough for your liking

For the Creamy Avacado Cilantro sauce:

– While the chickpeas and corn are cooking, use a high speed blender or food processor and put the avocado, garlic, onion, cilantro, olive oil, and lime juice inside

– Blend until smooth and creamy

– Season with salt and pepper

For the rice/toppings:

– Cook brown rice or other grain according to package

– Rinse greens and chop up any other toppings you want to add

Final steps:

– Grab 2 bowls (or 1 browl and a container for leftovers)

– Add 1/2 cup of rice or grain to each bowl/container

– Put 1/2 of the chickpeas and corn next to the rice in each bowl/container

– Stick the the greens in next to the rice and chickpeas/corn

– Add toppings

– Drizzle 1/2 of Creamy Avacado Cilantro sauce over the top of each bowl/container

And done! After you’ve photographed the bowl because of how magical and delicious it looks, grab a fork and mix it all together to enjoy the different tastes to the fullest. This recipe is the same, if not better the next day, and if you are into meal prepping you can double or triple the recipe and store each serving in mason jars for an easy lunch/dinner throughout the week. I hope you make this delicious and nourishing Buddha Bowl, and if you do don’t forget to tag me in your beautiful photos and let me know how it is (:

Kindly, Katie


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