Fiesta Soup with Garbanzo Beans, Corn, and Tomatoes

Fiesta soup is a super quick and easy meal, perfect for when you don’t really feel like cooking. I’ve been baking challah bread all day, thanks to an abundance of eggs, and I was getting hungry! This soup, perfect for a cooler summer day, was ready in less than 30 minutes!

fiesta soup recipe card

For this recipe, I used colorful vegetables (red onion, yellow corn, tomatoes, green onion) to make the dish bright and festive. Tomatoes, lemon, and feta gave it a slightly acidic taste, while cumin, paprika, and red pepper flakes added a bright, zesty flair.

fiesta soup

Colorful fiesta soup – plant-based and gluten-free!

We just had to eat it with the freshly baked challah bread. It went together surprisingly well – the milky, egg-y bread balancing out the acidity.

fiesta soup with challah bread

Mixing Jewish and Mexican tastes and cuisines

This soup is so flexible – if you don’t have an ingredient on hand, its easy to substitute. For example, kidney beans instead of garbanzos, white instead of red onion, cayenne instead of red pepper flakes, and any type of cheese would probably work. In fact, you could remove the cheese altogether to make it vegan and add Fage Total 0% yogurt instead.

What recipes do you guys make when you don’t feel like cooking?


Hearty Buddha Bowls with Quinoa, Garbanzos, and Roasted Vegetables

For last night’s dinner, I was inspired by a few blog posts (here and here) to create my own version of a Buddha bowl, or health bowl. You start with a grain (like brown rice, quinoa, or barley), add veggies, perhaps some greens and seeds, a protein (beans, chicken, or fish), and a simple dressing.ย  I read online that the name may originate from Buddhist monks going from door to door to ask for food. Whatever the origin, I am a fan.

The building blocks: Quinoa + garbanzo beans + roasted veggies + olive oil, rosemary, thyme = Buddha bowl!

I started by soaking 3/4 cup of garbanzo beans overnight (they expanded to make a little over a cup). I threw them in the pot, brought it to a boil, and reduced the heat. It only took about 20 minutes for them to soften, and they had a great texture that popped right when I bit into one. I set them aside for later.

garbanzo beans

Garbanzo beans, aka chickpeas

After the garbanzos were done, I used the same pot to make quinoa. I added two cups of water for one cup of quinoa, brought it to a boil, and reduced the heat. I covered the pot, and in 15 minutes, I had light and fluffy quinoa! I did let it sit for a few minutes to absorb excess moisture.

quinoa cooked

Quinoa, cooked and fluffed

In the meantime, I had been cutting up veggies to roast in the oven: white onion, carrots, potatoes, zucchini, and brussel sprouts. I cut the veggies evenly and at an angle to allow for more surface area, and consequently, more flavor. Then I minced up a few cloves of garlic and added cherry tomatoes. I drizzled olive oil on top, sprinkled thyme and rosemary into the mix, gently mixed everything together in a roasting pan, and stuck it in the oven at 375 degrees for one hour. (Inspiration for roasted veggies found here.)

veggies, pre-roasted

Veggies, pre-roasted

During that hour, the house smelled amazing – of garlic, caramelizing onions and carrots, and aromatic herbs. When I took it out, the veggies had cooked perfectly. (Notice how they shrank just a bit.)

veggies, post-roast

Veggies, after they roasted. I love these colors.

Eric and I combined the quinoa, garbanzos, and roasted veggies into a bowl for our dinner. We both had seconds, and there was enough Eric’s lunch the next day.

I love Buddha bowls because they’re super easy, readily customizable, and very forgiving – its hard to go wrong roasting vegetables. This combination of ingredients had a heartier flavor, and would definitely hit the spot during winter time. For a more summer-time feel, I might add kale or wilted spinach, avocado, and take away the potatoes. There are so many possibilities when it comes to Buddha bowls!

buddha bowls

Dinner’s ready! I definitely love tomatoes more than Eric does.

Have you ever made a Buddha bowl? What ingredients did you use?