Introduction
This vibrant Buddha bowl combines crispy roasted chickpeas, fresh vegetables, fluffy quinoa, and a creamy tahini turmeric dressing. Its a nutritious, colorful meal that satisfies all your cravings while packing in plant-based protein and healthy fats.
Why You’ll Love This Recipe
This recipe is incredibly versatile, meal-prep friendly, and bursting with textures and flavors. The crispy chickpeas provide a satisfying crunch, while the creamy dressing ties everything together beautifully. Plus, its ready in under 40 minutes and customizable with whatever vegetables you have on hand.
Ingredients
- 1 cup dried quinoa, rinsed
- 2 cans (15 oz each) chickpeas, drained and patted dry
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups baby spinach or kale
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded purple cabbage
- 1 cup grated carrots
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 teaspoon turmeric powder
- 1 clove garlic, minced
- 3-4 tablespoons warm water
- 2 tablespoons hemp seeds or sesame seeds
Instructions
- Preheat oven to 400°F (200°C). Cook quinoa according to package directions with 2 cups water. Set aside when done.
- Toss dried chickpeas with 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, shaking halfway through, until golden and crispy.
- While chickpeas roast, prepare the dressing by whisking together tahini, lemon juice, turmeric, minced garlic, remaining tablespoon of olive oil, and warm water until smooth and pourable. Add more water if needed. Season with salt and pepper.
- Massage the spinach or kale with a pinch of salt for 1-2 minutes to soften.
- Assemble bowls by dividing quinoa among four bowls. Arrange spinach, avocado slices, cherry tomatoes, purple cabbage, and carrots in sections over the quinoa.
- Top each bowl with crispy chickpeas and drizzle generously with tahini turmeric dressing.
- Sprinkle hemp seeds or sesame seeds over each bowl and serve immediately.
Nutrition Information
Serving Size: 4 servings
Calories: 485
Protein: 16g
Serving Suggestions
Serve with warm pita bread or naan on the side. Add a squeeze of fresh lemon for extra brightness. Pair with kombucha or herbal tea for a complete wellness meal. This bowl is perfect for lunch or dinner and travels well for packed lunches.
Recipe Variations
Try roasted sweet potato cubes instead of chickpeas for a different protein source. Swap quinoa for brown rice, farro, or cauliflower rice. Add pickled red onions, cucumber, or roasted bell peppers. Make it spicy by adding sriracha to the dressing or red pepper flakes to the chickpeas. Use almond butter instead of tahini for a different flavor profile.
Chef’s Tips
Make sure chickpeas are completely dry before roasting for maximum crispiness. Prep all components ahead and store separately for easy meal prep throughout the week. The dressing keeps for 5 days refrigerated. If chickpeas lose their crunch, re-crisp them in a hot oven for 5 minutes. Massage your greens to make them more digestible and tender.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes