Chipotle Chickpeas Buddha Bowl

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2 1x


Buddha Bowls are a fantastic way to get a variety of nutrients in one meal! This chipotle chickpea buddha bowl is delicious and super easy to put together.



  • 400g tin chickpeas, rinsed and drained
  • 120g wholegrain, red and wild rice, cooked according to package instructions
  • 1 avocado
  • 120g cherry tomatoes, halved
  • 50g grated carrots
  • ½ medium courgette, sliced and steamed
  • 1 tbsp olive oil
  • 1 tsp chipotle chilli paste
  • 2 tbsp tomato puree
  • 1 shallot, finely chopped
  • 1 fat garlic clove, finely minced
  • 1 tsp paprika
  • ½ tsp cumin (optional)
  • ½ vegetable stock cube
  • Small handful coriander, stalk and leaves separated and chopped
  • 100g baby leaf salad
  • 2 tbsp French dressing


  • Start by cooking the rice according to the package instructions.
  • Meanwhile, heat the oil in a medium saucepan over medium heat. Add the shallots and fry for 1 minute until fragrant and soft. Add the tomato puree, garlic, cumin, and paprika. Fry for 3 minutes, then add the chipotle chilli paste, coriander stalks and vegetable stock cube. Fry for 1 minute then add around 200ml of water.
  • Bring to the boil then turn the heat down to a simmer and cook for around 10 minutes or until the sauce reduces by half.
  • Add the chickpeas, and continue to cook on a simmer for 5 min until the chickpeas are hot then take the pan off the heat.
  • Combine the baby leaf salad, carrots and cherry tomatoes with French dressing then serve alongside the rice, steamed courgettes, rice, avocado and chickpea stew.

  • Category: Lunch/Dinner

Keywords: Chipotle, Rice, Chickpeas

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