Spiced Chickpea & Quinoa Buddha Bowl

Prep Time
30 mins
Cook Time
15 mins

A simple, healthy and filling recipe with minimal prep!


  • 1 x 400g tin of chickpeas, drained
  • 3 tbsp olive oil, divided
  • 1 tsp smoked paprika
  • 1 tsp of ground cumin
  • 100g red quinoa
  • 300ml vegetable stock
  • 1 avocado, peeled, and destoned
  • ½ tsp chilli flakes
  • Your favourite salad or cooked vegetables
  • 1 tsp cider vinegar
  • ½ lime or lemon
  • Salt to taste


  1. In a bowl, mix tinned chickpeas, 2 tbsp olive oil, smoked paprika, cumin and a pinch of salt. Transfer to a pan, and gently heat the chickpea mixn, stirring regularly for around 8 minutes until browned. Set aside to cool.
  2. Place vegetable stock and quinoa in a saucepan, cover with a lid and bring to a boil. Simmer until quinoa is tender, about 12-15 minutes, or until all the water has evaporated. (If you’re short on time, a pre-cooked packet of brown rice, quinoa or other wholegrain is great too!)
  3. Slice avocado and add a squeeze of lemon or lime, a pinch of salt and chilli flakes if you like it with a kick!
  4. Fill serving bowls with your favourite salads. We recommend baby spinach, tomato, cucumber, grated carrot and red cabbage. The more colours the better!
  5. Make a simple dressing with the olive oil, lemon or lime juice and cider vinegar.
  6. Add the chickpeas, quinoa and avocado to the bowl. Pour the dressing over the vegetables and serve.

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