For the creation of this delicious buddha bowl I have teamed up with the amazing people from Athleta, which has been the premier fitness apparel brand exclusively for women since 1998. This buddha bowl is not just a great lunch or dinner, but especially perfect as a post-workout meal. It is jam-packed with vitamins and can be easily adjusted to your own taste buds! 🙂 Apart from tons of fresh veggies, you’ll find my newest obsession in here – roasted chickpeas. Chickpeas are included in the diets of some of the healthiest populations living around the world today and is the second most widely eaten bean around the world (next to soy bean). And for a good reason! Chickpeas not only help boosting digestion but are also very high in fiber, protein, iron, folate and other important vitamins and minerals. Hence, they are the perfect addition to your post workout buddha bowl! 🙂
Whenever I mix up a buddha bowl, I make sure to include my favourite veggies and keep it colorful and vibrant. In German we have a saying that equals to ‘even the eye wants its part’ in English. I’ve found that it is so much more fun and appetizing if your food looks pretty, so I always make sure to include a lot of colours and shapes into my buddha bowls. A fun way to do this is by curling up your veggies with a vegetable spiralizer. For the dressing, I have found a genius and quick trick to make a delicious and creamy cashew-based aioli. It takes less than 5 minutes to blend up and it is one of my favourite toppings on salads (apart from tahini). If you’re not a big fan of garlic, leave it out, or, if you are, just adjust it according to your taste.
If you are not familiar with Athleta’s Chi blog yet, you should definitely check it out! Apart from offering a wide range of amazing fitness clothes we share the same message and both encourage an active and healthy lifestyle. In their blog they cover numerous topics, ranging from wellness to healthy recipes and fitness, so make sure to give it a look!
- 1 head of lettuce, cut
- 1 carrots. spiralized
- 2 small cucumbers, sliced
- 2 beetroot, spiralized
- 10 cherry tomatoes, cut in halves
- 5 radish, sliced
- 1 avocado, cut in cubes
- ½ cup wild rice, cooked
- 1 can chickpeas, drained and rinsed
- 1 Tbsp paprika powder
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp garlic powder
- 1 Tbsp nutritional yeast
- ⅓ cup soaked cashews
- 1 tsp white miso paste
- 2 Tbsp lemon juice
- ⅛ cup water (more as needed)
- fresh garlic (optional)
- sesame seeds
- sunflower seeds
- Prepare the wild rice according to the instructions on the package.
- Pre heat the oven to 200°C and prepare a baking tray with parchment paper.
- Drain and rinse the chickpeas and place them in a bowl.
- Add all the spices and mix everything together with your hands so the chickpeas are evenly covered with the spices.
- Evenly spread the chickpeas on the baking tray and let them roast in the oven for about 30-35 minutes.
- In the meantime, prepare and cut all the vegetables as instructed and prepare the cashew aioli by placing all ingredients into a high-speed blender and mixing them until smooth.
- Assemble the bowl with the vegetables first, the chickpeas and the cashew aioli on top and enjoy!
- If you want you can add additional toppings like sesame seeds or sunflower seeds.
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