Simon Romanov

Mango chickpea buddha bowl

Ingredients: For the Buddha Bowl: – 1 cup cooked quinoa or brown rice – 1 can (15 oz) chickpeas, drained and rinsed – 1 ripe mango, peeled and diced – 1 avocado, sliced

– 1 cup cherry tomatoes, halved – 1/2 cucumber, diced – 1/4 cup red onion, finely chopped – 1/4 cup fresh cilantro, chopped (optional) – Sesame seeds or chopped nuts for garnish (optional)

For the Dressing: – 3 tablespoons olive oil – 2 tablespoons lime juice – 1 tablespoon honey or maple syrup – 1 teaspoon Dijon mustard – 1 clove garlic, minced – Salt and pepper to taste

Start by preparing the quinoa or brown rice according to the package instructions. Once cooked, set aside to cool slightly.

 In a large mixing bowl, combine the cooked quinoa or brown rice, chickpeas, diced mango, sliced avocado, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Toss gently to combine.

In a small bowl or jar, whisk together the olive oil, lime juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined to make the dressing.

 Pour the dressing over the Buddha bowl ingredients in the large mixing bowl. Toss gently to coat all the ingredients evenly with the dressing.

 Divide the mango chickpea Buddha bowl mixture evenly among serving bowls or plates.

If desired, garnish each bowl with chopped fresh cilantro, sesame seeds, or chopped nuts for added flavor and texture.

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