Spiced Chickpea and Veggie Rice Bowl with Avocado Dressing
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!

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. -@lunchesandlittles


Prep time 10mins
Cook time 5mins
Serves or Makes: 4
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe


For the Rice Bowls


  • 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


  • 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


  • 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.