Introduction
A vibrant and nourishing bowl featuring crispy spiced chickpeas, roasted red peppers, fluffy quinoa, and creamy tahini-lemon dressing. This colorful meal is packed with plant-based protein and brings together Mediterranean-inspired flavors in perfect harmony.
Why You’ll Love This Recipe
This buddha bowl delivers incredible texture contrasts with crispy chickpeas against creamy tahini sauce and tender vegetables. It is meal-prep friendly, highly customizable, and provides sustained energy throughout your day. Plus, the beautiful presentation makes healthy eating feel like a restaurant experience at home.
Ingredients
- 1 can chickpeas, drained and patted dry
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- 2 red bell peppers, quartered
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2-3 tablespoons water
- Salt and pepper to taste
- Fresh parsley for garnish
- Sesame seeds for topping
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on half the baking sheet.
- Toss bell pepper quarters with remaining olive oil and place on the other half of the baking sheet. Roast everything for 25-30 minutes until chickpeas are crispy and peppers are tender.
- Meanwhile, rinse quinoa and cook in vegetable broth according to package directions, about 15 minutes. Fluff with a fork.
- Make the tahini dressing by whisking together tahini, lemon juice, minced garlic, and water until smooth and pourable. Season with salt and pepper.
- Slice the roasted red peppers into strips.
- Assemble bowls by dividing quinoa among four bowls. Top each with baby spinach, roasted chickpeas, red pepper strips, cherry tomatoes, and avocado slices.
- Drizzle generously with tahini dressing and garnish with fresh parsley and sesame seeds.
- Serve immediately or store components separately for meal prep.
Nutrition Information
Serving Size: 4 servings
Calories: 425
Protein: 14g
Serving Suggestions
Serve this bowl with warm pita bread or naan on the side. Add a sprinkle of za atar spice blend for extra Mediterranean flair. Pairs beautifully with hummus or baba ganoush as additional toppings. For extra greens, add massaged kale or arugula.
Recipe Variations
Swap quinoa for brown rice, farro, or couscous. Try roasted sweet potato cubes instead of red peppers. Add pickled red onions or fermented vegetables for tangy contrast. Use almond butter dressing instead of tahini for nut-free version. Include roasted cauliflower or broccoli for additional vegetables.
Chef’s Tips
Make sure chickpeas are completely dry before roasting for maximum crispiness. Do not skip patting them with paper towels. Cook quinoa in vegetable broth instead of water for deeper flavor. Prep all components on Sunday for easy weekday lunches. Store dressing separately to keep everything fresh and prevent sogginess.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes