Buddha Bowl #2

I call this the Summer’s End version because it came together right before the Labor Day weekend. Similar to Buddha Bowl #1, but with a few different and several more ingredients, topped with a savory, creamy dressing that’s real easy to make.

Total time: 10-15 minutes depending on how skilled you are with a knife.

Serves 1-2


    • 4 cups packed fresh baby spinach
    • 1-15 oz. can chickpeas
    • 1 tsp. smoky paprika
    • 1/2 cucumber, sliced in thin strips (peel or not peel, it’s up to you)
    • 1 large carrot, sliced in thin strips the same size as the cucumber
    • 1/2 cup crunchy sprouts (bean, pea)
    • 1/2 cup alfalfa sprouts
    • 3/4 cup shelled and defrosted edamame
    • 1 large tomato, sliced into thin wedges
    • 1/4 cup mini kalamata olives (if you can’t find them, use pitted regular kalamata and slice in half)
    • 1/3 cup sunflower seeds


    • 1/2 cup hummus of your choice, but I recommend lima bean (if you can find it), garlic or traditional
    • 1/3 cup white balsamic vinegar


  1. I suggest you spend the few minutes chopping all your goodies, and arranging your mise en place.
  2. Then, heat a pan to medium high heat. When ready, toss in the chickpeas and cook for 2-3 minutes until they begin to heat all the way through. Add a little vinegar or water to keep them from sticking.
  3. Sprinkle the smoky paprika on and toss or combine in the pan until all coated.
  4. Cook for another 2-3 minutes, remove from heat and set aside.
  5. Combine the hummus and vinegar in a small bowl and whisk to combine. Set aside.
  6. Now to the real fun part. Start building your Buddha Bowl by covering the bottom of your shallow bowl with the baby spinach.
  7. Next, lay the strips of cucumber along the perimeter of the bowl, then the pretty carrots.
  8. Keep building and layering with your colorful ingredients by following my photos, or come up with your own creative way to build your Buddha Bowl.
  9. Put the chickpeas right in the middle, throw the olives around the bowl, then drizzle on the dressing and lastly top it all off with sunflower seeds. Voila and enjoy!