Nothing beats a classic buddha bowl! Get your hands on these fresh ingredients and whip up a nourishing bowl you can feel good about.
Preheat oven to 350°F.
To make the spiced chickpeas, drain chickpeas from the liquid in the can and rinse under cool water. Lay them on top of some paper towel and place another piece of paper towel on top and roll it around to remove the outer skins. Allow the chickpeas to dry of excess water on a fresh piece of paper towel.
Toss them in a bowl with olive oil, spices, and sea salt and coat evenly. Pour the chickpeas onto a baking sheet and bake for 40 minutes, turning them halfway through, until crispy and toasted. Use 2 tablespoons of spicy toasted chickpeas per bowl/serving. While the chickpeas bake, prepare the dressing and other ingredients for the bowls.
To prepare the soba noodles, bring a pot of water to a boil with 1/4 teaspoon of sea salt. Once at a rolling boil, add the noodles, stir until submerged, and lower heat to medium-high. Cook for 6 to 7 minutes. Drain and rinse with water.
If using quinoa, rinse it under running water through a sieve and drain. Bring 1 1/2 cups of water to a boil with 1/4 teaspoon of sea salt. Once at a rolling boil, stir in the quinoa and cover with a lid. Lower the heat to a simmer and cook for 15 minutes.
While the quinoa or noodles are still warm, toss them with olive oil, lemon juice, ground black pepper, and finely chopped green onion.
For the miso tahini dressing, combine all the ingredients in a high-powered blender until smooth. Refrigerate the dressing until ready to serve.
Cut the broccoli into florets and steam for 3 to 4 minutes. An easier option is to add the florets to the pot with quinoa or noodles during the last 2 minutes of cooking. Separate the broccoli florets and submerge them in cold water to prevent further cooking for up to 5 minutes and drain.
Massage the kale with 1 teaspoon lemon juice and a pinch of salt with your hands until it begins to soften and wilt.
If you want to have these for the week, you can assemble the soba noodle or quinoa base in a large reusable container and top with all the vegetables and toppings. Keep dressing separate until ready to eat.