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Chickpea Buddha Bowl

This vibrant and hearty bowl combines crispy roasted chickpeas, warm grains, and tender roasted vegetables, layered with fresh greens and bright lemon zest. The dish features contrasting textures—from crunchy chickpeas to soft roasted veggies—and a balance of flavors that feels wholesome and satisfying. It’s an easy, customizable meal perfect for a nourishing lunch or dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) canned chickpeas drained and rinsed
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika spice
  • 1 teaspoon cumin spice
  • 1/2 teaspoon salt salt
  • 1/4 teaspoon pepper black pepper
  • 1 cup quinoa uncooked
  • 2 large sweet potatoes peeled and cubed
  • 4 cups mixed greens kale, spinach, or chard
  • 1 lemon lemon for juice and zest
  • 2 tablespoons tahini
  • 1 tablespoon water to thin tahini
  • 1 teaspoon cumin ground cumin
  • Salt to taste

Equipment

  • Oven
  • Baking sheet
  • Saucepan
  • Mixing bowls
  • Measuring spoons and cups

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup.
  2. Drain and rinse the chickpeas well, then pat them dry with a clean towel until no moisture remains.
  3. In a bowl, toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
  4. Spread the seasoned chickpeas on the prepared baking sheet in a single layer and roast for 20-25 minutes, shaking the pan halfway through, until crispy and golden.
  5. While the chickpeas roast, cook the quinoa in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer, covered, for about 15 minutes until fluffy. Fluff with a fork.
  6. Peel and cube the sweet potatoes, then toss with 1 tablespoon of olive oil and a pinch of salt. Spread on another baking sheet and roast alongside chickpeas for 25-30 minutes until tender and caramelized.
  7. While everything cooks, massage the greens with the juice of half a lemon and a pinch of salt to soften them and add flavor.
  8. Prepare the tahini dressing by whisking together tahini, lemon juice from the remaining half lemon, water, ground cumin, and a pinch of salt until smooth and creamy.
  9. Once all components are ready, assemble each bowl by layering a bed of grains, then adding greens, roasted sweet potatoes, and crispy chickpeas on top.
  10. Squeeze fresh lemon juice over each bowl, drizzle with tahini dressing, and sprinkle with seeds or chopped nuts if desired.
  11. Serve immediately to enjoy the contrast of textures and flavors, or store in airtight containers for later enjoyment.

Notes

For extra crunch, serve the chickpeas immediately after roasting. Feel free to customize with your favorite roasted vegetables or greens.