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To make a Spicy Chickpea Buddha Bowl, gather these key ingredients: - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 avocado, sliced - 1 cup baby spinach or kale - 2 tablespoons tahini - 2 tablespoons lemon juice - 1 teaspoon maple syrup (optional) - Fresh cilantro or parsley for garnish When making this dish, you will need a few tools: - Large bowl for mixing - Baking sheet for roasting - Medium saucepan for cooking quinoa - Small bowl for dressing - Whisk or fork for mixing - Measuring spoons and cups for accuracy You can easily swap some ingredients if needed: - Use dried chickpeas instead of canned; just soak and cook them first. - Swap quinoa for brown rice or couscous for a different grain. - Try different vegetables like bell peppers or carrots for variety. - If you want a creamier dressing, add yogurt to the tahini mix. - For a nut-free option, use sunflower seed butter instead of tahini. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This will help the chickpeas get nice and crispy. In a large bowl, mix the drained chickpeas with olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Make sure every chickpea is well coated. This spice mix gives the chickpeas a bold flavor. While the chickpeas roast, you can cook the quinoa. Boil 2 cups of vegetable broth in a medium saucepan. Once boiling, add 1 cup of rinsed quinoa. Lower the heat, cover, and simmer for 15 minutes. The liquid will absorb, and the quinoa will become fluffy. After 15 minutes, remove it from heat and let it sit covered for another 5 minutes. For the tahini dressing, take a small bowl. Whisk together 2 tablespoons of tahini, 2 tablespoons of lemon juice, and a pinch of salt. If you like a bit of sweetness, add 1 teaspoon of maple syrup. Gradually mix in water, one tablespoon at a time, until the dressing is smooth. Adjust the consistency to your liking. Now it’s time to put it all together! Grab your serving bowls. Start with a generous scoop of cooked quinoa at the bottom. Next, add the roasted chickpeas. Then, top with halved cherry tomatoes, diced cucumber, avocado slices, and a handful of baby spinach or kale. Finally, drizzle the tahini dressing over each bowl. Don't forget to garnish with fresh cilantro or parsley for a pop of color! To get crispy chickpeas, drain and rinse them well. After that, pat them dry with a towel. This step helps remove excess moisture. In a bowl, mix chickpeas with olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Toss them until they are well coated. Spread the seasoned chickpeas in a single layer on a baking sheet. Roast them at 400°F for 20-25 minutes. Make sure to shake the pan halfway through to ensure even crispiness. You want them to be golden and crunchy. For a delicious Buddha bowl, start with a base of fluffy quinoa. Top it with your crispy chickpeas. Add fresh cherry tomatoes and diced cucumber for a burst of color and flavor. Slices of creamy avocado add richness. Finally, toss in some baby spinach or kale for extra nutrition. Drizzle the tahini dressing over the top for a smooth finish. Don't forget to garnish with fresh cilantro or parsley. This adds a nice touch and enhances the flavor. If you have leftovers, store them in an airtight container. Separate the chickpeas, quinoa, and fresh veggies to keep them fresh. Place the tahini dressing in a small jar. This way, everything stays crisp and tasty. Refrigerate the container and eat within three days. When ready to enjoy, reheat the chickpeas and quinoa. Mix in the fresh veggies and drizzle with dressing. Your meal will still taste great! Pro Tips Enhance Flavor: For an extra depth of flavor, consider marinating the chickpeas in the spices for an hour before roasting. Perfect Quinoa: To avoid mushy quinoa, make sure to rinse it thoroughly before cooking to remove any bitterness. Texture Balance: Add some roasted nuts or seeds for a crunchy texture contrast in your Buddha bowl. Storage Tips: This dish keeps well in the fridge for up to 3 days. Store ingredients separately for best quality. {{image_2}} You can boost protein in your spicy chickpea Buddha bowl. Try black beans, lentils, or tofu. Each option adds flavor and texture. You can even use grilled chicken or shrimp if you like. These proteins mix well with the spicy chickpeas. They keep the meal filling and satisfying. Use seasonal vegetables to keep your bowl fresh and exciting. In summer, add zucchini or bell peppers. In fall, try roasted sweet potatoes or Brussels sprouts. You can also use seasonal greens. Swap baby spinach for arugula or Swiss chard. This keeps your Buddha bowl vibrant and tasty all year long. This recipe is already vegan and can be gluten-free. Make sure to use gluten-free quinoa to keep it safe. Check tahini brands for cross-contamination if gluten is a concern. You can also add a splash of coconut aminos for extra flavor. These simple swaps let everyone enjoy this healthy meal. The Spicy Chickpea Buddha Bowl is packed with good stuff. Each ingredient adds vital nutrients. Chickpeas provide protein and fiber. They help keep you full. Quinoa offers complete protein and many vitamins. It has iron and magnesium. Fresh veggies like cucumber and tomatoes add hydration and vitamins. Avocado brings healthy fats. Tahini contributes calcium and more good fats. This bowl is a balanced meal. Chickpeas are great for your heart. They lower cholesterol and improve digestion. Quinoa is gluten-free, making it a smart choice for many. It helps with muscle repair and energy. Leafy greens like spinach or kale are full of antioxidants. These help fight disease. Olive oil is a healthy fat that can reduce inflammation. Spices like cayenne boost metabolism and can aid weight loss. This recipe serves four people. Each serving has about 500 calories. This includes all the tasty ingredients. Most of the calories come from healthy fats and proteins. The combination of chickpeas, quinoa, and veggies makes it filling. You can enjoy this dish without feeling guilty. It’s perfect for lunch or dinner! Yes, you can use dried chickpeas. First, soak them overnight in water. Then, boil them until they are soft. This can take about 1 to 2 hours. Canned chickpeas are quicker, but dried ones add a nice texture. Just make sure to drain and rinse them well before cooking. The spice level depends on your taste. The recipe uses cayenne pepper and smoked paprika. These give it a nice kick, but you can adjust the cayenne to make it milder. If you love spice, add more! If you prefer less heat, reduce or skip the cayenne. You can serve many things with a Buddha bowl. Try added protein like grilled chicken or tofu. Fresh herbs like cilantro or parsley also work well. A side of whole-grain bread or a light salad can make it a full meal. To make this dish ahead, prepare the chickpeas and quinoa first. Store them in airtight containers in the fridge. You can roast the chickpeas and cook the quinoa the day before. Just assemble the bowl before serving. The tahini dressing can also be made ahead. Store it in a jar and shake before use. This blog post covered the essential ingredients and tools for a tasty Buddha bowl. I shared step-by-step instructions for cooking, along with tips for roasting chickpeas and storing leftovers. You learned about variations like adding different proteins and seasonal veggies. The nutritional info highlights the health benefits, too. Buddha bowls are easy to customize and enjoy. With these tips, you can create healthy meals effortlessly. Enjoy experimenting with flavors and ingredients to find your perfect mix.

Spicy Chickpea Buddha Bowl

A nutritious and flavorful bowl featuring roasted chickpeas, quinoa, and fresh vegetables, drizzled with a creamy tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 avocado, sliced
  • 1 cup baby spinach or kale
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon maple syrup (optional)
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, combine chickpeas, olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Toss well to coat.
  • Spread the seasoned chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until crispy, shaking the pan halfway through.
  • While the chickpeas are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  • In a small bowl, whisk together tahini, lemon juice, maple syrup (if using), and a pinch of salt. Add water a tablespoon at a time until you reach your desired consistency.
  • In serving bowls, place a generous scoop of cooked quinoa. Top with roasted chickpeas, halved cherry tomatoes, diced cucumber, avocado slices, and a handful of baby spinach or kale.
  • Drizzle the tahini dressing over each bowl and garnish with fresh cilantro or parsley.

Notes

Feel free to customize with your favorite vegetables.
Keyword buddha bowl, chickpeas, healthy, quinoa, vegan