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Buddha bowl spring recipes with quinoa, roasted chickpeas, asparagus, avocado, radishes, and greens drizzled with dressing

Buddha Bowl Spring Recipe

A fresh and nutritious Buddha bowl packed with seasonal spring vegetables and a tangy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: dinner, Lunch
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 cup cooked quinoa
  • 1/2 cup chickpeas rinsed and drained
  • 1/2 cup asparagus trimmed and chopped
  • 1/2 cup radishes sliced
  • 1/4 cup avocado sliced
For the Dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt

Equipment

  • Mixing bowl
  • Baking sheet

Method
 

  1. Preheat the oven to 400°F (200°C). Toss the asparagus with 1 tbsp olive oil and a pinch of salt. Roast for 10 minutes.
  2. In a bowl, mix the quinoa, chickpeas, roasted asparagus, radishes, and avocado.
  3. Whisk together the remaining olive oil, lemon juice, honey, and salt to make the dressing.
  4. Drizzle the dressing over the bowl and serve immediately.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

You can substitute honey with maple syrup for a vegan version.

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