Mix all the ingredients together in a blender or food processor. Spoon into a bowl and set aside until ready.
Heat coconut oil in a pan over medium high heat. Add the chickpeas and crisp for 15 minutes on medium hight, turning over to chickpeas in a pan over medium high heat in a tablespoon of heated coconut oil.
Assemble the bowl with the kale on the bottom, and the other ingredients arranged side by side. Mix everything together, getting the dressing on everything, and enjoy!
This recipe is gluten free and vegan.
HOW TO STORE BUDDHA BOWL If you want to prepare this buddha bowl ahead of time, I recommend preparing all the ingredients ahead of time for prep in separate tupperware containers, so that you can just reheat the chickpeas and the quinoa and put the entire bowl together. You can make the bowl a day in advance then eat it, but I wouldn't recommend keeping it together for longer than that.
If you're making this for lunch, just assemble it all together the morning of, or in a mason jar. The dressing can be stored in a tupperware container in the fridge for up to 3 days. Stir before reusing.