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Roasted Chickpea Buddha Bowl

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A nourishing and flavorful Roasted Chickpea Buddha Bowl packed with veggies, grains, and a tangy tahini dressing. Perfect for a healthy and balanced vegan meal.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 cup cooked quinoa or brown rice
  • 1 cup shredded red cabbage
  • 1 cup baby spinach or mixed greens
  • 1/2 cup shredded carrots
  • 1/2 avocado, sliced
  • 1/4 cup cherry tomatoes, halved
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • 2–3 tbsp warm water (to thin dressing)

Instructions

  1. Preheat oven to 400°F (200°C). Pat chickpeas dry with a paper towel.
  2. Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
  3. Roast chickpeas for 25-30 minutes, shaking the pan halfway through, until crispy.
  4. While chickpeas roast, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and warm water until smooth.
  5. Assemble bowls by dividing quinoa or rice among bowls.
  6. Top with spinach, cabbage, carrots, cherry tomatoes, avocado, and roasted chickpeas.
  7. Drizzle with tahini dressing and serve immediately.

Notes

  • You can substitute quinoa with any cooked grain like farro or couscous.
  • Adjust veggies based on what’s in season or available.
  • Leftover chickpeas can be stored in an airtight container for up to 3 days.

Nutrition

Keywords: Buddha bowl, vegan, roasted chickpeas, tahini dressing, healthy meal

Find it online: https://yumrecipesnow.com/roasted-chickpea-buddha-bowl/