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Chickpea Buddha Bowl

This vibrant and nourishing Buddha bowl features roasted chickpeas, cooked grains, and fresh vegetables layered with a tangy tahini dressing. The dish combines crispy, tender, and crunchy textures, resulting in an eye-catching and satisfying meal perfect for quick, healthy eats. It’s a flexible, customizable dish that balances flavors and textures in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned chickpeas drained and rinsed
  • 1 cup quinoa or brown rice cooked
  • 1 cucumber cucumber sliced
  • 1 cup cherry tomatoes halved
  • 1 sweet potato sweet potato peeled and cubed
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1/4 cup tahini for dressing
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
  • water as needed water to thin dressing
  • a handful fresh herbs cilantro or parsley, chopped
  • optional sesame seeds or nuts for garnish

Equipment

  • Baking sheet
  • Saucepan
  • Whisk
  • Knife and cutting board
  • Measuring spoons and cups

Method
 

  1. Preheat your oven to 200°C (400°F). Rinse and drain a can of chickpeas, then pat them dry with a towel.
  2. Toss the chickpeas with a tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
  3. Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until they are crispy and golden brown.
  4. Meanwhile, cook the grains—quinoa or brown rice—according to the package instructions until tender, then fluff with a fork and set aside.
  5. Prepare your vegetables: slice the cucumber thinly, halve the cherry tomatoes, and peel and cube the sweet potato. Roast the sweet potato if you prefer it warm.
  6. Make the tahini dressing by whisking together tahini, lemon juice, minced garlic, and a pinch of salt. Add water gradually until the dressing reaches your desired pourable consistency.
  7. Assemble the bowls: start with a base of grains, then layer on the roasted chickpeas, fresh vegetables, and herbs.
  8. Drizzle generously with the tahini dressing and sprinkle with sesame seeds or nuts if using. Finish with a squeeze of lemon for brightness.
  9. Serve immediately, or refrigerate for up to 2 days. Reheat the chickpeas briefly if stored cold.

Notes

Feel free to customize with your favorite vegetables or add a protein like grilled tofu or chicken. For extra crunch, top with toasted seeds or nuts.