Crispy Chickpea Buddha Bowl
This vibrant and satisfying Buddha bowl features perfectly seasoned crispy chickpeas, fluffy quinoa, and an assortment of fresh vegetables. A creamy tahini dressing brings all the elements together for a wholesome meal. It's an ideal plant-based option for a nutritious lunch or dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 828 kcal
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gchickpea, canned, rinsed and drained
- 0.5 cupquinoa, uncooked
- 2 cupbaby spinach
- 0.5 pcscucumber, diced
- 1 cupcherry tomato, halved
- 0.25 pcsred onion, thinly sliced
- 0.5 pcsavocado, sliced
chickpeas
- 2 tbspolive oil
- 1 tsppaprika
- 0.5 tspcumin
- 0.5 tspgarlic powder
- 0.25 tspsalt
- 0.13 tspblack pepper, freshly ground
quinoa
- 1 cupwater
dressing
- 0.5 pcslemon, juiced
- 3 tbsptahini
- 2 tbspwater
- 1 clovegarlic, minced
- 1 tspmaple syrup
- 0.13 tspsalt
Equipment
measuring cups · knife · whisk · cutting board · oven · baking sheet · parchment paper · large bowl · small saucepan · measuring spoons
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
- 2
Drain and rinse the chickpeas thoroughly, then pat them very dry with a clean kitchen towel or paper towels.
About 2 min
Cook’s note: Drying the chickpeas well is key to getting them crispy.
- 3
In a medium bowl, toss the dried chickpeas with olive oil, paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
About 2 min
- 4
Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.
About 1 min
Cook’s note: Avoid overcrowding the pan to ensure even crisping.
- 5
Roast the chickpeas for 20-25 minutes, stirring halfway through, until they are golden brown and crispy.
About 25 min
Cook’s note: Keep an eye on them towards the end as oven temperatures can vary.
- 6
While the chickpeas are roasting, rinse the quinoa under cold water.
About 1 min
Cook’s note: Rinsing removes saponins, which can cause a bitter taste.
- 7
Combine the rinsed quinoa and water in a small saucepan.
- 8
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
About 15 min
- 9
Remove the quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
About 5 min
- 10
Prepare the tahini dressing by whisking together the lemon juice, tahini, water, minced garlic, maple syrup, and salt in a small bowl until smooth and creamy.
About 3 min
Cook’s note: Add more water if needed to reach your desired consistency.
- 11
Assemble the bowls: divide the cooked quinoa and baby spinach between two serving bowls.
About 1 min
- 12
Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, and sliced avocado artistically over the quinoa and spinach.
About 2 min
- 13
Top each bowl with a generous portion of the crispy roasted chickpeas.
- 14
Drizzle the tahini dressing over each bowl just before serving.
Cook’s note: You can serve extra dressing on the side.
Per serving
Nutrition
- Calories
- 828.3kcal
- Protein
- 28.1g
- Carbs
- 97.8g
- Fat
- 40.5g
- Fibre
- 24g
- Sugar
- 15g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover components of the bowl separately in airtight containers in the refrigerator.
The chickpeas can be re-crisped in a dry pan or oven. Other components are best eaten cold.
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