Summertime Buddha Griller Bowl

Whether you’re looking for the ultimate vegetarian summertime feast or just hunting for the perfect side salad, this Buddha Griller Bowl is certainly a cut above the rest. Toasty spiced chickpeas and tender greens form the base for crisp fresh broccoli, creamy grilled avocado, and tender grilled asparagus in this homage to Spring in a bowl. We love it topped with a simple sour cream dressing, but you can always swap it for a dairy-free alternative or omit it entirely to keep it 100% plant-based!

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • 2 c. Seasoned Chickpeas
  • 2 nearly ripe Avocados, quartered & pits removed
  • 1 bunch Large Asparagus Spears, washed & trimmed
  • 2 Large Broccoli Crowns, washed & broken into bite-size florets
  • Fresh Pea Sprouts OR Watercress
  • 2 tbsp. Fresh Dill, chopped
  • 1/4 c. Sour Cream
  • 1 tbsp. Lemon Juice
  • 3 tbsp. Olive Oil
  • Salt & Black Pepper
  • Seasoned Chickpeas - 2 (14-16oz) cans Chickpeas, drained & rinsed
  • 1 tsp. Sweet Paprika
  • 1 tsp. Ground Cumin
  • 1/2 tsp. Cayenne Pepper
  • 1/2 tsp. Garlic Powder
  • 2 tbsp. Olive Oil
  • Salt & Black Pepper


  1. To make chickpeas, combine chickpeas, spices, and 1 tbsp. olive oil in a mixing bowl. Heat remaining tablespoon of oil in a large pan on medium heat; when hot, add chickpeas. Cook until lightly crisped and warmed through, then season to taste with salt and pepper while still warm. Set aside until needed.

  2. Prepare a grill for medium-high, direct heat. Brush cut sides of avocados and asparagus spears with olive oil, then season liberally with salt and black pepper. Grill, turning frequently, until avocados are well-marked on all sides and asparagus are tender. Remove and cool slightly.

  3. To assemble bowls, arrange pea sprouts or watercress at the bottom of 3 to 4 bowls. Top with seasoned chickpeas, a sliced avocado quarter (without skin), asparagus, and fresh broccoli florets. Combine dill, sour cream, and lemon in a small bowl, and season to taste with salt and black pepper. Drizzle sauce over bowls before serving.

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