Chickpea & Bulgur Vegan Buddha Bowl

Happy Monday, my friends. I hope you all had a wonderful, exciting or relaxing weekend. Perhaps you had all of the above, either way, thanks for stopping by The Spicy Spatula today for yet another yummy vegan recipe.

It’s not secret that I love a good Buddha or Harvest bowl vegan recipe because it’s packed with a variety of vegetables–raw and cooked–and it allows me to experiment with different herbs and spices from all around the world. It doesn’t matter if you love curry, Thai spices, Jamaican or even Creole seasoning, add it to your favorite vegetables, grains and vegan proteins and put together a quick and easy vegan bowl.

It’s one of my go to recipes when I’m feeling especially hungry but I’m trying really, really hard to be healthy. This fits the best of both words categories, and if you’re especially busy (or lazy), a vegan Buddha bowl can contain roasted vegetables for a more hands-off approach.

The stars of today’s vegan Buddha bowl are chickpeas and bulgur. As much as I love Asian noodles and rice, bulgur has to be top three among my list of grains because of it’s springy texture and the way it soaks up any flavor you cook with it. You can use whatever grain you want, but if you haven’t cooked with bulgur, give it a try and see how much you love it because you totally will.

Now…onto the vegan Buddha bowl!

Kitchen Tools:

*Kitchen knife
*Cutting board
*Saucepan

Ingredients:

*Bulgur
*Onion
*Leek
*Garlic
*Celery
*Chickpeas (drained & rinsed)
*Corn
*Scallions, cucumber & yogurt (optional salad)

Instructions:

*Put on water for the bulgur. Like rice, it’s a two to one (water to bulgur) ratio and it cooks in about 10 minutes. When the bulgur is done, set it aside covered and after 5 minutes, cock the lid sideways and let it steam a little for fluffier bulgur.

*Sauté veggies in a skillet over medium high heat with or without oil. It should take about 10 minutes until the veggies are cooked through.

*Bake your veggies in the oven on 180C/350F for 10 to 15 minutes or until tender and slightly browned. 

*Toss chickpeas in your flavor blend of seasoning and add to the skillet or baking sheet during the last 5 to 7 minutes of cooking.

*Stack your bowl with the grains on the bottom and the veggies and vegan proteins on top. If you choose to add a salad, plate it on the side or in a different dish altogether.

**Change up the recipe with different beans or a vegan meat alternative.**

**Add any grain of your choosing.**

Some links are affiliate links which means I’ll earn money if you buy these products.