Turmeric Chickpea Buddha Bowl

Turmeric Chickpea Buddha Bowl with cucumber, kale, sprouts, tomatoes, and curried lentils topped with cilantro. A delicious dish that’s easy to prepare ahead of time for a cold lunch the next day or as an entree for dinner. Mix and match with other vegetables such as radishes, salad turnips, chopped cauliflower, or red cabbage. You can even enjoy this dish with another cold protein such as tofu, straight out of the package or steamed and marinated.

Ingredients

Serves: 3-4 Time: 35-40 minutes

Turmeric Chickpea Buddha Bowl

• 1 cup red lentils
• 2 cups vegetable broth
• 1 tsp curry powder
• 1/2 tsp black pepper
• 3-4 cups kale, chopped
• 1/2 cup sprouts
• 1/2 large cucumber, halved & thinly sliced
• 4-5 cherry tomatoes, quarter cut
• 1 can chickpeas, drained & rinsed
• 1 Tbs lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp turmeric powder
• 1 Tbs olive oil
• Optional toppings: chopped cilantro, pepitas

Directions

1. In a medium stovetop pot, set heat to high. Add lentils to the pot and stir for one minute, then add the vegetable broth, black pepper, and curry powder.
2. Cover the pot with a lid and bring to a boil, once boiling reduce heat to low and simmer for 20-25 minutes or until soft and fully cooked. Stir occasionally.
3. In a large mixing bowl, combine the chickpeas, lemon juice, garlic, paprika, and olive oil. Stir together well.
4. Then, fold in the chopped kale, sprouts, tomatoes, and cucumbers. Place in the refrigerator and chill.
5. Once the lentils have cooked, you can serve them hot with the greens & chickpeas or cool and serve the entire dish cold.
6. Top with optional toppings & enjoy!

Nutrition Information

Nutrition Disclaimer

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