Are you ready to dive into a bowl of vibrant flavors and wholesome ingredients? Our Vegan Buddha Bowl with Roasted Chickpeas is not just a meal; it’s a colorful celebration of health and taste that will leave you feeling energized and satisfied! Packed with protein-rich chickpeas, fluffy quinoa, and a medley of fresh vegetables, this dish is perfect for anyone looking to elevate their plant-based cooking game. With just 35 minutes from prep to plate, you’ll be amazed at how easy it is to create a nutritious and delicious meal that’s as good for your body as it is for your taste buds. Ready to uncover the secrets to this culinary delight? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup quinoa, cooked
- 1 cup spinach, fresh
- 1 carrot, shredded
- 1/2 cucumber, sliced
- 1/4 cup tahini
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chickpeas roast evenly and become crispy.
- In a medium bowl, combine the drained and rinsed chickpeas, olive oil, paprika, garlic powder, salt, and pepper. Toss everything together until the chickpeas are well coated with the oil and spices.
- Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded to allow for even roasting.
- Place the baking sheet in the preheated oven and roast the chickpeas for about 20-25 minutes, or until they are golden brown and crispy. Stir them halfway through cooking to ensure even roasting.
- While the chickpeas are roasting, cook the quinoa according to package instructions. Typically, this involves rinsing the quinoa, then combining it with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
- In a separate bowl, prepare the dressing by whisking together tahini, lemon juice, salt, and pepper. You can add a little water if the dressing is too thick, adjusting to your desired consistency.
- Once the quinoa is cooked, fluff it with a fork and set aside to cool slightly. Meanwhile, prepare your fresh vegetables: shred the carrot and slice the cucumber.
- To assemble the Buddha bowls, divide the cooked quinoa between two bowls as the base. Top each bowl with fresh spinach, shredded carrot, sliced cucumber, and the roasted chickpeas.
- Drizzle the tahini dressing over the bowls, adding more salt and pepper to taste if desired. You can also sprinkle additional spices or seeds on top for extra flavor and texture.
- Serve immediately and enjoy your delicious Vegan Buddha Bowl with Roasted Chickpeas!
Tips
- Perfectly Roasted Chickpeas: For the crispiest chickpeas, ensure they are well-dried after rinsing. A quick pat with a kitchen towel can do wonders for achieving that crunchy texture.
- Customize Your Bowl: Feel free to mix and match vegetables based on what you have on hand. Bell peppers, avocado, or even roasted sweet potatoes can add extra flavor and nutrients.
- Flavor Boost: Don’t hesitate to experiment with spices! Adding cumin or chili powder to the chickpeas can give them an exciting twist that complements the tahini dressing beautifully.
- Make Ahead: Prepare the quinoa and roasted chickpeas in advance and store them in the refrigerator. This makes it easy to assemble a quick and healthy meal during busy weekdays.
- Dress It Up: Adjust the tahini dressing to your liking by adding herbs like parsley or cilantro for a fresh kick, or a dash of maple syrup for a hint of sweetness.
- Serving Suggestion: This Buddha bowl makes a fantastic lunch option! Pack it in a mason jar for a meal on the go that stays fresh and delicious.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 18g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
