Title: A Nutritious and Flavorful Recipe: Vegetable Buddha Bowl Lunch with Chicken, Quinoa, Chickpeas, Mushrooms, Lettuce, and Tomatoes

In recent years, the popularity of Buddha bowls has soared due to their versatility, nutritional value, and vibrant presentation. These colorful bowls are packed with a variety of vegetables, grains, proteins, and dressings, making them a perfect choice for a wholesome and satisfying lunch. In this blog post, we will guide you through the steps to create a delicious vegetable Buddha bowl lunch. Get ready to indulge in a nourishing meal that will leave you feeling energized and satisfied!

To prepare this vegetable Buddha bowl lunch for two servings, you will need the following ingredients:

For the chicken:
– 2 boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste

For the quinoa:
– 1 cup quinoa
– 2 cups water or vegetable broth
– Salt to taste

For the chickpeas:
– 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
– 1 tablespoon olive oil
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt to taste

For the mushrooms:
– 8 ounces mushrooms (such as cremini or button), sliced
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

For the bowl assembly:
– 4 cups mixed lettuce leaves
– 1 cup cherry tomatoes, halved
– Lemon wedges for serving


1. Preparing the chicken:
– Preheat your oven to 400°F (200°C).
– Rub the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
– Place the seasoned chicken on a baking sheet and bake for 20-25 minutes or until cooked through. Once done, set aside to cool before slicing.

2. Cooking the quinoa:
– Rinse the quinoa under cold water to remove any bitterness.
– In a medium-sized saucepan, combine the rinsed quinoa, water or vegetable broth, and salt.
– Bring the mixture to a boil over medium heat, then reduce the heat to low and cover.
– Simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.

3. Roasting the chickpeas:
– Preheat your oven to 400°F (200°C).
– In a bowl, toss the drained and rinsed chickpeas with olive oil, cumin, smoked paprika, and salt.
– Spread the seasoned chickpeas on a baking sheet and roast for 20-25 minutes or until crispy. Stir occasionally for even browning.

4. Sautéing the mushrooms:
– Heat olive oil in a skillet over medium heat.
– Add minced garlic and sliced mushrooms to the skillet.
– Sauté for 5-7 minutes or until the mushrooms are tender and golden brown.
– Season with salt and pepper to taste.

5. Assembling the Buddha bowls:
– Divide the mixed lettuce leaves between two bowls as a base.
– Arrange sliced chicken, cooked quinoa, roasted chickpeas, sautéed mushrooms, cherry tomatoes, and any additional vegetables you desire on top of the lettuce.
– Drizzle your favorite dressing over the bowl or serve it on the side.
– Squeeze fresh lemon juice over the bowl for an extra burst of flavor.
– Toss the ingredients together just before eating to combine all the flavors.

This vegetable Buddha bowl lunch with chicken, quinoa, chickpeas, mushrooms, lettuce, and tomatoes is a delightful and nutritious meal that will satisfy your taste buds and provide you with essential nutrients. The combination of protein, fiber, vitamins, and minerals from the various ingredients makes this bowl a well-rounded option for a balanced lunch. Feel free to customize your Buddha bowl by adding or substituting different vegetables or proteins according to your preferences. Enjoy this wholesome and delicious meal that will leave you feeling nourished and satisfied!

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