Vegan Chickpea Buddha Bowl

Prep: 15 mins

Cook: 25 mins

Servings: 4

Category: Lunch

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • Black pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 cup shredded carrots
  • 2 cups baby spinach or mixed greens
  • For the dressing: 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 2-4 tablespoons water (to thin)
  • Optional: fresh parsley or sesame seeds for garnish

Nutrition (per serving, with quinoa)

Calories: 450
Total Fat: 20g
Cholesterol: 0mg
Carbohydrates: 55g
Sugars: 10g
Protein: 15g

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the chickpeas dry with a paper towel. In a bowl, toss the chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, salt, and black pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy. Set aside to cool slightly.
  3. While the chickpeas roast, prepare the dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Add water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Adjust seasoning to taste.
  4. Prepare the vegetables: Halve the cherry tomatoes, slice the cucumber, and shred the carrots if not pre-shredded. Set aside with the baby spinach or mixed greens.
  5. Assemble the bowls: Divide the cooked quinoa or brown rice among 4 bowls. Top each with a portion of roasted chickpeas, cherry tomatoes, cucumber, shredded carrots, and a handful of spinach or greens.
  6. Drizzle each bowl with the tahini dressing. Garnish with fresh parsley or sesame seeds if desired. Serve your vegan chickpea Buddha bowl immediately and enjoy a colorful, plant-based meal!