Description
This chickpea Buddha bowl is fresh, filling, and packed with flavor from salsa-simmered chickpeas, fluffy rice, crisp vegetables, and creamy tahini lime dressing.
Ingredients
Scale
- 1 cup uncooked white rice, brown rice, or millet
- 1 red bell pepper, sliced
- 1 cup frozen roasted corn
- 2 cans (15.5 ounces/439 grams each) chickpeas, drained and rinsed
- 1 cup mild chunky salsa
- 3 to 4 cups chopped romaine lettuce
- 1 English cucumber, sliced
- Lime tahini dressing
Instructions
- Cook the rice according to the package instructions. When it's done, remove the pot from the burner and leave the lid on for 10 minutes. Then remove the lid and fluff the rice.
- Cook red bell pepper and frozen corn in a preheated medium saucepan on medium heat just until the bell pepper has softened but isn't mushy and frozen corn has thawed, about 4 to 6 minutes, stirring occasionally. Then set it aside.
- Reuse the saucepan and heat the chickpeas with the salsa until most of the liquid has evaporated, about 5 to 7 minutes. Stirring occasionally.
- Meanwhile, make the tahini lime dressing.
- Add the rice, red bell pepper, corn, chickpeas, cucumbers, and lettuce to each bowl. Then top the bowls with tahini dressing.
Notes
If you prefer, the corn and red bell pepper don't need to be cooked. Instead, thaw the corn and add sliced raw red bell pepper to the chickpea bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: stovetop
- Cuisine: american
