Clean the asparagus by bending each one with your hands until they split. Discard the bottom and keep the top.

Steam them (sprinkled with a pinch of salt) for about 5 minutes, until fork-tender.

In a medium pan, heat a tablespoon of extra-virgin olive oil. Add one tablespoon of thyme - a couple of sprigs - and sauté for a few minutes.

Cut the asparagus into three to four and add them to the pan. Drain the chickpeas and add them too.

Add one to two pinches of salt - according to your taste -, mix and sauté for a couple of minutes.

Put the rice in a large bowl, add the asparagus and the chickpeas.

Season your asparagus rice bowl with the seeds, the almonds, and more thyme leaves - rubbed between your palms to make them release their aroma.

Mix and enjoy your Buddha bowl.