This Spring buddha bowl is such a healthy lunch with hearty quinoa and some watercress hummus.

I made this Spring buddha bowl using some quinoa and watercress hummus leftovers. It is such a healthy lunch!
I serve it drizzled with a simple vinaigrette but you can use any type of dressing you like (or none at all!).
I roast the chickpeas to add some crunch but you can just use them straight from the can.
This recipe makes enough for one person and can easily be doubled up.
![Spring Buddha Bowl [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/05/Spring-Buddha-Bowl-v800-300x300.jpg)
Spring Buddha Bowl [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 4 asparagus
- 2 radishes
- leftover quinoa or 75g raw
- 200 g chickpeas to roast
- small handful fresh watercress
- watercress hummus
- oil & vinegar vinaigrette
- salt & pepper
Instructions
- Preheat the oven to 220C/425F/Gas 7.
- Drain the chickpeas. Pat dry. Place in a roasting tin. Coat them in 2 Tbsp olive oil, 1/2 tsp salt.
- Place in the oven for 15-20 mins (depending on the size of the chickpeas). Toss every 10 mins so they are evenly crisp.
- If you do not have any leftover quinoa, cook 75g [2.6oz / US 1/2cup] of dry quinoa in boiling water following packet instructions. Once cooked drained and reserve on the side.
- Wash the watercress and spin in a salad spinner until dry. Cut radishes in thin slices.
- Heat some salted water in another saucepan. When boiling add the asparagus and cook for around 5-8 mins until tender (they should still have a bite).
- Place some watercress at the bottom of a largish plate. Top with quinoa, asparagus, radish and watercress hummus. Sprinkle with roasted chickpeas.
- Serve with a drizzle of vinaigrette.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/spring-buddha-bowl-vegan/
I cannot wait to see your posts!
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