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Chickpea Buddha Bowls Recipe

A colorful, plant-powered bowl combining roasted chickpeas, fresh vegetables, and zesty dressing for a wholesome meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 avocado sliced
  • 2 cups mixed greens spinach, kale, or arugula
  • 1/4 cup red onion thinly sliced
  • 2 tbsp tahini or vegan dressing
  • Juice of half a lemon

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
  3. Roast chickpeas for 20 minutes, shaking halfway, until crispy and golden.
  4. Meanwhile, prepare quinoa or rice and chop vegetables.
  5. Arrange greens, grains, and veggies in bowls. Top with roasted chickpeas and avocado slices.
  6. Drizzle tahini or dressing and finish with lemon juice. Serve immediately and enjoy your masterpiece.

Notes

Nutritional Values (Per Serving)

  • Calories: 350
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 40g
  • Fiber: 10g
  • Protein: 12g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 25%
  • Vitamin C: 30%
  • Calcium: 10%
  • Iron: 15%
  • Magnesium: 20%

Additional Notes/Tips to Enhance Flavor

  • Add toasted nuts or seeds for crunch.
  • Swap quinoa for cauliflower rice to lighten it up.
  • Spice it up with chili flakes or hot sauce if you dare.
  • Meal prep the components and assemble fresh daily for maximum yum.