If you are not yet familiar with a Budha Bowl, it is a big bowl of healthy food that usually includes: a grain, a protein, lots of veg and a yummy sauce! This one is jam packed with flavors of Morocco, between the spiced crispy chickpeas, pickles turnips and couscous - all drizzled with an oh so creamy tahini sauce! Yum!Add Favorite
- 1 Can Chickpeas, rinsed and drained
- 1 Tsp. Ground Cumin Seeds
- 1 Tsp. Paprika
- 2 Tsp. Olive oil
- 2 Lemons
- 1 Cup Cabbage, thinly sliced
- ½ Cup Medium Grain Couscous
- 1/4 Cup Pickled Turnips
- 5 Cherry Tomatoes, halved
- 2 Lebanese Cucumbers, sliced
- 1/2 Cup Tahini
- 1/4 Cup Water
- 1 Clove Garlic, minced
- salt and Pepper
- ¼ Cup Fresh Parsley, Chopped
- 1 Tbsp. Harissa
- To roast the chickpeas:
- Preheat oven to 375 F (190 C).
- Place the chickpeas on a baking sheet lined with parchment paper. Top with the ground cumin, a large pinch of salt and pepper, zest and juice of 1of the lemons, and the olive oil. Toss well and bake at 375 F for 35 minutes.
- In the meantime, prepare the couscous. Place the couscous grain in a large bowl. Add a pinch of salt and add hot tap water just to cover the grain. Let sit for 20 minutes until all the water has been absorbed. Fluff with a fork.
- Make the tahini sauce: In a large bowl or glass jar, combine the tahini with the juice of the second lemon, the garlic, the water and a pinch of salt and pepper.
- Toss the cabbage with a couple of tablespoons of the tahini sauce.
- To assemble the bowls: Place a handful of the cabbage on the bottom of 2 large bowls. Cover completely with a scoop of the couscous. Place a big scoop of the roasted chickpeas in the center of the couscous and surround with remaining cabbage, cucumbers and tomatoes as well as pickled turnips. Top with chopped parsley and drizzle with remaining tahini sauce and harissa. Dig in and enjoy!