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30 • minutes
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1 • serve
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Not too hard!

Plant-based Buddha Bowl

5/5 (1)


  • Chickpeas
  • tick1 can Chantal Organics Chickpeas 400g
  • tick1 tsp cumin powder
  • tick½ tsp sea salt
  • tick½ tsp coriander powder
  • tick½ tsp red chili powder
  • Quinoa
  • tick1/3 cup Chantal Organics Quinoa
  • tick1 tsp powdered garlic
  • tick½ tsp sea salt
  • tick1 cup water
  • tick½ cup kale
  • Slaw
  • tick½ cup shredded red cabbage
  • tick5 cherry tomatoes
  • tick¼ cup chopped cucumber
  • tick¼ cup beetroot
  • tick1 tbsp Chantal Organics Almond Butter
  • tick1.5 tsp Chantal Organics Tamari Sauce
  • tick¼ tsp fresh ginger
  • tick¼ tsp smoked paprika
  • tickJuice of half a lime
  • tick1 cup salad greens
  • tick¼ cup sprouts
  • tick½ cup chopped carrots


  • Step 1.

    Drain and rinse the chickpeas. In a small bowl, combine chickpeas and spices. Stir well to coat the chickpeas. Place on a baking tray with parchment paper and bake for 20 minutes on 180C, or until golden brown and crispy.

  • Step 2.

    Put 1 cup of water into a pot and bring to the boil. Rinse the quinoa and place into the pot with the garlic, salt, and coriander. Reduce the heat to a simmer for 10-15 minutes until the water is absorbed and the quinoa is fluffy.

  • Step 3.

    Chop up the vegetables and set aside.

  • Step 4.

    In a bowl mix together the almond butter, tamari, lime juice, ginger, and paprika. Add in 1-2 T of water until it reaches a silky consistency.

  • Step 5.

    Add in the vegetables and mix so they are coated in the sauce.

  • Step 6.

    Once the quinoa has absorbed all the water, tear up the baby kale and stir into the quinoa. Take off the heat.

  • Step 7.

    Place salad greens into a bowl (or lunchbox to go). Assemble the quinoa, chickpeas, and salad on top. Add sprouts and chopped carrots for crunch.

Chantal Organics Products used

Almond Butter
Tamari Soy Sauce

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