Spring Asparagus Pesto Buddha Bowl with Quinoa and Chickpeas
A vibrant and nourishing vegan Buddha bowl featuring homemade asparagus pesto, protein-packed chickpeas, and fresh spring vegetables. This colourful bowl is perfect for a satisfying lunch or light dinner that celebrates the best of seasonal produce.
Ingredients
- 200g quinoa, rinsed
- 400g fresh asparagus, trimmed
- 400g tin chickpeas, drained and rinsed
- 50g fresh basil leaves
- 40g pine nuts
- 2 cloves garlic, peeled
- 3 tablespoons nutritional yeast
- 100ml extra virgin olive oil
- 1 tablespoon lemon juice
- 200g cherry tomatoes, halved
- 1 ripe avocado, sliced
- 100g radishes, thinly sliced
- 80g baby spinach leaves
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
Cook quinoa according to package instructions in 400ml salted water for approximately 15 minutes until fluffy. Set aside to cool slightly.
Bring a pot of salted water to the boil. Blanch 300g of asparagus for 2-3 minutes until bright green and tender-crisp. Transfer immediately to ice water to stop cooking, then drain well.
Chop remaining 100g raw asparagus into small pieces. Add to a food processor with basil, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse while slowly adding olive oil until a smooth pesto forms. Season with salt and pepper.
Preheat oven to 200°C. Toss chickpeas with 1 tablespoon olive oil and smoked paprika. Spread on a baking tray and roast for 20-25 minutes until crispy, shaking halfway through.
Cut blanched asparagus into 5cm pieces.
Divide quinoa between 4 bowls. Arrange asparagus, cherry tomatoes, avocado slices, radishes, and baby spinach in sections around the bowl.
Top each bowl with crispy chickpeas and drizzle generously with asparagus pesto. Serve immediately.
Did you make this?
Upload your photo and show how it turned out.
