This Teriyaki Chickpea Avocado Buddha Bowl is loaded with roasted and fresh veggies, teriyaki chickpeas, and dressed with one of those two great sauces: Teriyaki Sauce or Lemon Tahini Dressing.
It’s ages since I last made this delicious Teriyaki Chickpea Avocado Buddha Bowl and was kind of missing it. So, I made it again this week and thought it would be a good idea to share it with you.
This is a hearty and nutritious meal full of simple ingredients with tons of flavour. Colourful veggies, protein-packed chickpeas and everyones favourite healthy fat: the avocado! This salad makes a great weekday lunch or dinner, and it will definitely satisfy vegans and meat-eaters alike!
How to make Teriyaki Sauce
I love homemade teriyaki sauce! It can’t be more simpler and there are lots of dishes you can make with this versatile sauce. And it takes less than 5 minutes to prepare.
First, combine all the ingredients into a small saucepan, starting with the wet ingredients: water and soy sauce. Then, you have to add the sugar, garlic, ginger, vinegar, and stir until well mixed. Slowly bring to a simmer on low boil for 5 minutes.
In a small bowl, combine the cornstarch with 1 tablespoon and whisk until dissolved and pour into the saucepan. Let the sauce cook a bit more or until glossy and slightly thickened. Turn off the heat and let the sauce cool at room temperature. Store in the refrigerator for up to 2-3 weeks.
How to make Lemon Tahini Dressing
Another one of my favorite dressings, perfect for this Teriyaki Chickpea Avocado Buddha Bowl or any veggie salad salad you love. I adapted it from the Lemon Tahini Dressing Recipe on Food52.
Making this sauce is as simple as adding all the ingredients in a small bowl, whisking them together, and, if needed, adjusting consistency by adding more tahini or water.
Teriyaki Chickpea Avocado Buddha Bowl
- 1 15- oz can chickpeas drained
- 1 medium bok choy halved
- 1 avocado
- 2 medium carrots shredded
- 1 mixed lettuce bag
- 1 tablespoon olive oil
- ½ teaspoon sesame seeds
- For the Teriyaki Sauce:
- 1 ½ cup water
- ⅓ cup gluten-free soy sauce
- ⅓ cup brown sugar
- 1 large garlic clove finely minced
- ½ teaspoon ground ginger
- 1 Tablespoon cornstarch
- 1 Tablespoon rice vinegar
- For the Lemon Tahini Dressing:
- ½ cup tahini
- ⅔ to ¾ cups water as needed
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- ½ teaspoon sea salt
For the cooked vegetables:
- Heat oven to 400°, toss the halved bok choy in olive oil and sprinkle with salt. Place on baking sheet and roast for 10 minutes, or until tender.
- Place a large frypan on medium high heat and add in one tablespoon of olive oil. Cook the drained chickpeas for around 10 minutes. Spoon some teriyaki sauce over them and toss well. Set aside.
For the salad:
- Meanwhile, peel and shred the carrots.
- And when everything is ready, halve the avocado and remove the pit. Scoop the avocado out of the skin using a spoon and then slice it.
For the Teriyaki Sauce:
- First, combine all the ingredients into a small saucepan, starting with the wet ingredients: water and soy sauce. Then, add the sugar, garlic, ginger, vinegar, and stir until well mixed. Slowly bring to a simmer on low boil for 5 minutes.
- In a small bowl, combine the cornstarch with 1 tablespoon and whisk until dissolved and pour into the saucepan.
- Let the sauce cook for 1-2 minutes or until glossy and slightly thickened.
- Turn off the heat and let the sauce cool at room temperature. Store in the refrigerator for up to 2-3 weeks.
For the Lemon Tahini Dressing
- In a small bowl, whisk together tahini, water, lemon juice, olive oil and salt.
- If needed, adjust consistency by adding more tahini or water.
- Finally, assemble the bowl placing the different ingredients as you wish, and drizzling with one of these two delicious sauces.
More vegan savory from Simple Green Recipes: