Spiced Chickpea and Veggie Rice Bowl with Avocado Dressing
"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
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!


Prep time 10mins
Cook time 5mins
Serves or Makes: 4


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.