Apr 3 2018 - 3:00pm

North African-Inspired Buddha Bowl

Original Recipe

Post-Workout Buddha Bowl Recipe


  1. Roasted Chickpeas
  1. 1 cup chickpeas, drained
    1/2 tablespoon olive oil
    1/2 teaspoon paprika
    1/2 teaspoon turmeric
    1/4 teaspoon cinnamon
    1/4 teaspoon cumin
    1/4 teaspoon salt
  1. Roasted Pumpkin
  1. 1/2 cup pumpkin, cubed
    1/2 tablespoon ghee
    1/4 teaspoon salt
    1/4 teaspoon garlic
    1/2 teaspoon ginger
    1/2 tablespoon harissa
  1. Tahini Dressing
  1. 1/2 cup tahini
    1/4 cup water
    1/2 lemon, juiced
    1 tablespoon vinegar
    1/2 teaspoon paprika
    1/2 teaspoon garlic
    1/4 teaspoon salt
  1. Additionals
  1. 4 cups baby kale
    1 Haas avocado
    Hab al Barakat (black seeds)
    Fresh coriander


  1. Add olive oil to a frying pan over medium-high heat and add chickpeas. Season with paprika, turmeric, cinnamon, cumin, and salt, and sauté until slightly browned — about 5 minutes. Set chickpeas aside.
  2. In the same pan, cook your ghee over medium-high heat and add the pumpkin. Season and sauté just like before. The pumpkin takes a bit longer to soften and caramelize — about 10 to 12 minutes. Once it's done, set it aside as well.
  3. In a small bowl, add the tahini, water, lemon juice, vinegar, paprika, garlic, and salt, and mix well until you have a dressing.
  4. In a large bowl, add the kale or any leafy greens of choice. Top with the chickpeas, pumpkin, avocado, cilantro/coriander, black seeds, and dressing.
  5. Massage it all together with your hands to really break down the kale and get it seasoned evenly. Serve and enjoy!


Calories per serving

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