Vegetarian Chickpea Buddha Bowl
A colorful Buddha bowl with roasted chickpeas, fresh vegetables, and a creamy tahini dressing, served over quinoa for a balanced and satisfying meal.
This Buddha bowl starts with crispy roasted chickpeas seasoned with paprika and garlic powder, served on a bed of fluffy quinoa. It's then topped with a variety of fresh vegetables – crunchy cucumber, sweet cherry tomatoes, and shredded carrots – plus creamy avocado slices. A drizzle of tahini dressing ties all the flavors together, making it a nutritious, delicious meal.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Quinoa - 200 g
- Cucumber - 1 pc
- Avocado - 1 pc
- Garlic - 0.5 tsp
- Garlic - 1 clove
- Lemon Juice - 10 ml
- Cherries - 150 g
- Chickpeas - 400 g
- Carrots - 1 pc
- Salt - 1 pinch
- Salt - 0.5 tsp
- Pepper - 0.25 tsp
- Paprika - 1 tsp
- Olive Oil - 15 ml
- Tahini - 50 g
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
In a bowl, toss 400 g drained chickpeas with 15 ml olive oil, 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until crispy.
Step 3
Cook 200 g quinoa according to package instructions.
Step 4
Prepare the veggies: slice 1 small cucumber, halve 150 g cherry tomatoes, shred 1 medium carrot, and slice 1 avocado.
Step 5
In a separate bowl, whisk 50 g tahini, 10 ml lemon juice, 1 minced garlic clove, a pinch of salt, and enough water to reach a smooth, pourable consistency.
Step 6
Assemble each bowl with quinoa, roasted chickpeas, veggies, and avocado. Drizzle with tahini dressing.
Step 7
Serve immediately.
Cook's Notes
Add a handful of fresh greens (like spinach or arugula) for extra color and nutrients.