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Spring Buddha Bowl [vegan] by The Flexitarian

Spring Buddha Bowl [vegan]

This Spring buddha bowl is such a healthy lunch with hearty quinoa and some watercress hummus.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunchbox, Salads
Cuisine English
Servings 1 person
Calories 618 kcal


  • baking tray
  • 2 saucepans


  • 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


  • 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.


Serving: 300gCalories: 618kcalCarbohydrates: 106gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 22mgPotassium: 1152mgFiber: 22gSugar: 11gVitamin A: 549IUVitamin C: 7mgCalcium: 151mgIron: 11mg
Keyword buddha bowl
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