Buddha Bowl with Wild Blueberries & Citrus Cider Maple Dressing

Wild blueberries, chickpeas, kale and pumpkin play a starring role in this healthy and nutritious meal.

Buddha bowlPhoto: Wild Blueberry Association of North America
Servings Prep Time Cook Time
4 45minutes 50minutes
Servings Prep Time
4 45minutes
Cook Time
  1. Place chickpeas in pot and cover with cold water. Soak overnight at room temperature.
  2. Cook chickpeas in a pot over medium-low heat with reserved soaking liquid until soft. Drain and set aside.
  3. Heat oil in a sauté pan over medium heat. Add red onions to pan, season with salt, pepper and Baharat mixture. Sauté until tender. Cool onions and combine with chickpeas. Set aside until assembly.
Kale Chips
  1. Preheat oven to 200 °F. Line a baking tray with parchment paper.
  2. Mix ingredients in a bowl, toss to coat kale. Place in one layer on baking tray.
  3. Bake kale in oven until crisp, approximately 20 minutes, turning the chips over half way through baking. Set aside to cool until assembly.
  1. Preheat oven to 375° F. Line a baking tray with parchment paper.
  2. Mix ingredients in a bowl, toss to coat pumpkin. Place pumpkin in one layer on lined tray, roast in oven for approximately 25 minutes until pumpkin is tender and slightly caramelized. Set aside until assembly.
Assembly of Salad and Buddha Bowl
  1. Place equal amounts of salad ingredients side-by-side in four bowls. Drizzle dressing over the salad and enjoy.
Recipe Notes

Nutrition facts per serving:
Energy: 530 kcal / 2220 kJ
Protein: 15 g
Fat: 37 g
Carbohydrates: 34 g
Sodium: 880 mg
Fiber: 11 g