Vegan Buddha Bowl
Vegan Buddha Bowl


1 cup quinoa, rinsed
2 cups water

1 can chickpeas
1 Tbsp olive oil
½ tsp salt
½ tsp pepper
½ tsp smoked paprika
1 tsp chili powder

1 cup red cabbage, sliced
1 cup Florida Fresh Herbs Arugula
1 cup cherry tomatoes, sliced
¼ red onion, sliced
1 avocado, mashed
1 tbsp sesame seeds, divided


Bring two cups of water to a boil, then add quinoa. Simmer for about 15 minutes or until water is absorbed. When done, remove from heat cover for 10 minutes to absorb excess water. Preheat oven to 425 degrees. In a bowl, toss chickpeas, oil, and spices until evenly coated. On a baking sheet lined with parchment paper, bake the chickpeas for 15-20 minutes. Remove from oven and set aside. To assemble: in two bowls, add quinoa, chickpeas, cabbage, arugula, tomatoes, onion, avocado, and sprinkle with sesame seeds. Serve and enjoy!

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