Vegan buddha bowl with cumin-roasted chickpeas

Vegan buddha bowl with beetroot, spinach, cumin-roasted chickpeas, olives, avocado & pickled onions is a quick lunch heaven. Filling and contains no gluten.

CUMIN-ROASTED CHICKPEAS:
2 cups cooked chickpeas (about 1 cup dry)
2 tbsp olive oil
2 tsp ground cumin
1 tsp smoked paprika
½ tsp hot chilli powder
salt, to taste

BOWLS:
50 g / 2 oz baby spinach
1 medium beetroot, coarsely grated
½ small quick-pickled red onion
½ avocado, peeled and sliced
6 Kalamata olives, pitted and halved
1 baby zucchini / courgette, shredded into zoodles
1 tbsp pumpkin seeds / pepitas

DRESSING:
2 tbsp extra virgin olive oil
1½ tbsp lemon juice
1 garlic clove, unpeeled
1 tsp sambal oelek (Indonesian chilli paste)
salt, to taste
pepper, to taste

View the full recipe at Lazy Cat Kitchen →