This Quinoa Buddha Bowl for Two with Paprika Zucchini and Chickpeas comes together in 20 minutes! It’s simple, easy, and delicious, and only requires a few ingredients. Make this recipe for two, or double it for meal prepped lunches for the week.
What (your ingredients):
½ cup quinoa
1 cup water
Pink of salt
Paprika Zucchini and Chickpeas:
1 teaspoon olive oil
1 teaspoon ghee
1 large zucchini, sliced into ¼” thick halfmoons
1 can chickpeas, rinsed and drained
¼ teaspoon paprika
Pinch of salt
Pinch of garlic powder
Tahini to serve
Optional: Maldon Salt and pepper
How (your directions):
In a saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil, then cover, lower heat to low, and simmer for 15 minutes.
Meanwhile, heat olive oil and ghee over medium heat. Add sliced zucchini and chickpeas. Sauté for 2 minutes.
Add paprika, salt, and garlic powder and sauté for 3-4 minutes.
To serve, divide quinoa and paprika zucchini and chickpeas evenly between two bowls.
Drizzle a spoonful of tahini over each bowl. Finish with Maldon Salt and pepper if desired.
Why (the science): Zucchini contains soluble fiber, which helps feed the healthy bacteria in our gut! The healthy bacteria digest the soluble fiber and produce short-chain fatty acids (SCFA’s), which promote a healthy mood and immune system.