Buddha bowl with mango and chickpeas   

This healthy mango chickpea buddha bowl is the perfect power lunch between meetings or adventures. It's sweet, tangy, protein packed, and only takes 15 minutes! 

This plant-based buddha bowl is a great summer lunch on the go, and also works well for meal prep. Enjoy it cold on the beach, or warm for something a little heartier. 

*Note on choosing ripe fruit: mango and avocado should both feel slightly soft when lightly squeezed. 

If you can't find ripe avocado or mango, put unripe fruit into a paper bag with some bananas for 12-24 hours to speed up the process 

If your mango or avocado is almost too ripe, refrigerate until ready to use to extend its life. 

First, prepare coconut lime rice. Warm coconut milk and water in a small saucepan. Meanwhile, rinse rice until water runs clear. I usually change the water 3-4 times 

Meanwhile, prepare your dressing by whisking all ingredients together in a small bowl until smooth. This peanut sauce is fantastic, but if you prefer something else, lemon tahini and cilantro lime dressings also work. 

To cube mango, place on the bottom so it stands tall, and cut the sides away from the pit (like an avocado, except into thirds instead of halves). 


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