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Gut-Healthy Buddha Bowl with Pickled Onions

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A colorful, fiber-packed gut healthy buddha bowl loaded with roasted veggies, crispy chickpeas, quinoa, avocado, and tangy quick-pickled onions.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 medium sweet potato, cubed
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 2 cups baby spinach or kale, chopped
  • 1 cup shredded purple cabbage
  • 1 avocado, sliced
  • 1/4 cup plain yogurt or tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon pure maple syrup
  • 1 small red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons pumpkin seeds, for topping

Instructions

  1. Make the pickled onions first: in a jar, combine apple cider vinegar, water, sugar, and salt. Add the sliced red onion, stir, and let sit at room temperature for at least 30 minutes while you prepare the rest of the bowl.
  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Cook the quinoa: bring water or broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until fluffy. Fluff with a fork and set aside.
  4. Toss the cubed sweet potato with a drizzle of olive oil, salt, and pepper. Spread on one side of the baking sheet.
  5. Toss the chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on the other side of the baking sheet.
  6. Roast the sweet potato and chickpeas for 20-25 minutes, flipping halfway, until the sweet potato is tender and the chickpeas are golden and crispy.
  7. Whisk together yogurt or tahini, lemon juice, and maple syrup to make the dressing. Add a splash of water if needed to thin.
  8. Assemble the gut healthy buddha bowl: divide quinoa, spinach or kale, and purple cabbage among bowls. Top with roasted sweet potato, crispy chickpeas, and sliced avocado.
  9. Drain the pickled onions and pile them on top of each bowl.
  10. Drizzle with the dressing, sprinkle with pumpkin seeds, and serve immediately.

Notes

For an extra gut-friendly boost, top your bowl with a spoonful of sauerkraut or kimchi alongside the pickled onions. Leftover pickled onions keep in the fridge for up to 2 weeks and are great on sandwiches, tacos, and salads too. Swap chickpeas for baked tofu if you want a change of protein.

Find it online: https://www.rapidrecipes.blog/gut-healthy-buddha-bowl-with-pickled-onions/