"Isn't real food beautiful? This buddha bowl was so good, and I kind of think it looks like a piece of art. So fresh and delicious too."
Spiced Chickpea and Veggie Rice Bowl with Avocado Dressing
5
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From lunchesandlittles
This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 5mins
Serves or Makes: 4
Recipe Card
For the Rice Bowls
ingredients
- 2 cups cooked white rice
- 2 cups baby spinach
- 1 cup spiced chickpeas
- 1 avocado, sliced
- 1 cup sugar snap peas
- 1/2 red onion
- Olive oil, as needed
For the Avocado Dressing
ingredients
- 1 avocado
- 1 clove garlic, minced
- 1 small lime, juiced
- 1/4-1/2 cup plant-based milk, of choice, unsweetened
- 1/2 teaspoon salt
- 1 pinch freshly ground black pepper
- 2 tablespoons cilantro, chopped, optional
Method
Step 1
To make the dressing, start with 1/4 cup milk, add all of your ingredients to a high-powered blender. Blend/pulse until smooth and creamy. Add more milk depending on desired dressing consistency.
Step 2
Heat a grill pan over medium heat. Rub with olive oil, then grill the onion for about 2 minutes per side, or until nicely charred. Let cool, then thinly slice.
Step 3
Divide all salad ingredients into 4 bowls. Drizzle with dressing and serve.