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Chickpea Buddha Bowl

This vibrant and nourishing bowl features roasted chickpeas, tender roasted vegetables, and fluffy grains, all assembled with fresh herbs and a creamy tahini dressing. The dish combines crunchy textures with smooth elements for a balanced, satisfying meal that highlights simple pantry ingredients. It’s perfect for a wholesome lunch or dinner with minimal fuss.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 1 can chickpeas rinsed and drained
  • 2 cups quinoa or brown rice uncooked
  • 1 large sweet potato peeled and cubed
  • 1 zucchini zucchini chopped
  • 1 red onion red onion chopped
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika for seasoning
  • 1/2 teaspoon cumin for seasoning
  • 2 tablespoons tahini for dressing
  • 1 lemon lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 1 avocado avocado sliced
  • fresh herbs herbs parsley or cilantro, chopped
  • salt salt to taste
  • pepper pepper to taste

Equipment

  • Baking sheet
  • Saucepan or rice cooker
  • Mixing bowls
  • Knife and chopping board

Method
 

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Rinse and drain a can of chickpeas, then pat them dry with a towel. Toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
  3. Spread the chickpeas on the prepared baking sheet in a single layer. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy.
  4. While the chickpeas roast, cook 2 cups of quinoa or brown rice according to package instructions, about 15-20 minutes, until fluffy.
  5. Chop the sweet potato into small cubes, and chop the zucchini and red onion. Toss the vegetables with the remaining 1 tablespoon of olive oil, salt, and pepper.
  6. Spread the vegetables on a separate baking sheet or alongside the chickpeas if space allows. Roast for about 25 minutes, until tender and caramelized, stirring halfway through.
  7. Prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, a pinch of salt, and a splash of water until smooth and creamy. Adjust the water for your desired consistency.
  8. Once everything is cooked, assemble your bowls by placing a bed of grains, then adding roasted chickpeas and vegetables on top.
  9. Top with sliced avocado, sprinkle with fresh herbs, and drizzle generously with the tahini dressing.
  10. Serve immediately to enjoy the warm roasted vegetables and crispy chickpeas, or keep components separate for later. Taste and adjust seasoning if needed.