Weekdays call for really easy dinners but that doesn’t mean we need to sacrifice on taste! I love that this simple bowl is made with staples in my fridge and packed with flavor and different textures.
Fresh arugula, chickpeas tossed with olive oil and fresh thyme, roasted red peppers, fresh cucumbers, quinoa, kalamata olives, red onion, marinated artichokes and feta, all served with an easy thyme- balsamic vinaigrette and topped with micro greens.
All that’s required is a little chopping 🙂 and it’s a super satisfying and delicious meal.
A simple and savory Buddha Bowl perfect for easy weekday meal. Packed with vegetables, chickpeas, quinoa and topped with a Thyme Balsamic Vinaigrette, it's satisfying and delicious! Quantities below are approximations... can adjust to tastes.
Author: Healthy Gluten-Free Family
Recipe type: Salad, Veggies, Dinner
Cuisine: Gluten-free, Vegetarian
Serves: 1 bowl
1 cup fresh arugula
½ cup chickpeas, rinsed and drained
½ teaspoon Olive oil and 1 teaspoon of fresh thyme for tossing with chickpeas
½ cup prepared quinoa
¼ cup roasted red peppers (drained from a jar or homemade), chopped
½ cup cucumbers, skin left on,chopped
¼ - ⅓ cup red onion, finely chopped
3-5 kalamata olives
1-2 tablespoons feta
2 marinated artichokes, optional
handful of micro greens for garnish, optional
Thyme Balsamic Vinaigrette
¼ cup Olive oil
1½-2 tablespoons Balsamic Vinegar (I always prefer the extra balsamic vinegar)
1 teaspoon fresh thyme
pinch of garlic powder
salt and pepper to taste
Thyme Balsamic Vinairgrette
Whisk ingredients in a small bowl or liquid measuring cup till well combined.. Set aside.
Toss chickpeas with ½ teaspoon of olive and fresh thyme.
Place each ingredient in a different section of the bowl.
Toss with dressing to taste. Top with micro greens. Serve & Enjoy!
Save any remaining dressing in a sealed jar and store in refrigerator for several days.