This recipe has been delayed for quite some time, sorry for the wait! This is another delicious take on the Buddha Bowl idea from Well and Full. The chickpeas add a spicy crunch to this bowl, while the red pepper sauce adds a bright punch. And yes, I confess that I added some rotisserie chicken to this dish, as you can see in the photos- BUT it usually is completely vegan. The Daily Burn describes Buddha Bowls as, “similar to macrobiotic aka macro bowls in that they incorporate the eating principles of Chinese and Japanese medicine and include raw or roasted veggies, beans, a whole grain, like brown rice, farro or quinoa, and sometimes fish, with every meal. This way of eating is thought to be “ideal” for reducing toxins in the body and lowering your risk of chronic diseases.” If you are into this recipe, you will love the Mango Chicken Buddha Bowl as well!
I know that I have told you that most of my new roommates are vegetarians, but I don’t think I have told you that I finally am living with a fellow foodie! Kelcey is my good friend from high school; I can’t even go into all the stories that we have from the past seven years. She is a nutrition major, works at whole foods and does personal chef work for people around Boulder- can’t get much better than that right? I have never lived with someone who has a passion for cooking too, so obviously I am excited about this! I am also excited to see her vegetarian recipe ideas, since I mainly focus my meals around meat. I know that some more veggie recipes will make some of you very happy, so stay tuned! Either way, Kelcey and I wanted to make hummus for our other roommate’s 21st birthday, yes another 21st.