Crunchy Chickpea Buddha Bowl
This high-protein Buddha bowl is bursting with flavor and texture. Crispy roasted chickpeas, vibrant veggies, and a creamy tahini dressing create a delicious and nutritious vegetarian meal. Perfect for a quick and satisfying lunch or dinner!
ingredients
- 1 cup cooked quinoa
- 1 cup canned chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1 small avocado, sliced
- 1/4 cup red onion, thinly sliced
- 2 cups baby spinach
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons roasted sunflower seeds
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 clove garlic, minced
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a bowl, toss the chickpeas with olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy.
- 3.
In a serving bowl, arrange the cooked quinoa, roasted chickpeas, cherry tomatoes, cucumber, avocado, red onion, baby spinach, cilantro, and sunflower seeds.
- 4.
In a small bowl, whisk together tahini, lemon juice, water, and minced garlic to create the dressing. Drizzle it over the Buddha bowl.
- 5.
Toss everything together and enjoy!
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