Chickpea Buddha Bowls Recipe
A colorful, plant-powered bowl combining roasted chickpeas, fresh vegetables, and zesty dressing for a wholesome meal.
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
Instructions
- Preheat oven to 400°F (200°C).
- Toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
- Roast chickpeas for 20 minutes, shaking halfway, until crispy and golden.
- Meanwhile, prepare quinoa or rice and chop vegetables.
- Arrange greens, grains, and veggies in bowls. Top with roasted chickpeas and avocado slices.
- 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.