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- 1 can (15 oz) chickpeas, drained and rinsed - 1 cup quinoa, thoroughly rinsed - 1 cup cherry tomatoes, halved - 1 ripe avocado, sliced - 2 cups fresh spinach leaves - 1/4 cup tahini - 2 tablespoons fresh lemon juice - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper, to taste - 1 tablespoon maple syrup (optional, for sweetness) - Sesame seeds, for garnish When you make this crispy chickpea Buddha bowl, you will need these fresh and vibrant ingredients. The chickpeas serve as the star, bringing protein and crunch. Quinoa adds a nutty flavor and acts as a base, while the fresh veggies boost your meal's nutrition. The tahini dressing ties all the flavors together with its creamy texture. For seasoning, olive oil helps the chickpeas crisp up nicely. The spices, like smoked paprika and garlic powder, bring depth to the dish. Salt and pepper enhance every bite, ensuring balanced flavors throughout. Feel free to add a drizzle of maple syrup for a touch of sweetness. Sesame seeds can add a nice crunch on top. This recipe makes it easy to create a healthy and tasty meal for you and your loved ones. For the full recipe, check out the link provided. - Preheat the oven to 400°F (200°C). This helps the chickpeas get crispy. - In a bowl, mix the drained chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss them well. Make sure each chickpea gets coated. - Spread the chickpeas on a baking sheet in a single layer. Roast them for 25-30 minutes. Shake the pan halfway through for even cooking. They should turn golden and crunchy. - In a saucepan, bring 2 cups of vegetable broth (or water) to a boil. - Add 1 cup of rinsed quinoa. Stir, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa should absorb all the liquid. After 15 minutes, let it sit for 5 more minutes. Fluff it with a fork. - In a small bowl, whisk together 1/4 cup of tahini, 2 tablespoons of fresh lemon juice, maple syrup (if you want), and a pinch of salt. - If the dressing is too thick, add water a little at a time until it’s smooth and creamy. - Start with a good scoop of quinoa at the bottom of each bowl. - Add a handful of fresh spinach on top of the quinoa. - Next, layer the roasted chickpeas, halved cherry tomatoes, and sliced avocado. - Drizzle the tahini dressing over everything. Finally, sprinkle sesame seeds on top for added crunch. For the full recipe, you can refer back to the previous sections. Enjoy your colorful and tasty bowl! To make crispy chickpeas, start by drying them well. Moisture keeps them from getting crunchy. After draining and rinsing your chickpeas, spread them on a clean kitchen towel. Pat them dry for a minute or two. This step is key for crispiness. When roasting, use a high oven temperature. Preheat your oven to 400°F (200°C). Spread the chickpeas in a single layer on the baking sheet. This ensures even cooking. Roast for 25-30 minutes. Shake the pan halfway through to help them brown evenly. You can switch up the flavors easily. Try different spices like chili powder or Italian herbs. You can even add a pinch of cayenne for heat. If you want more protein, toss in grilled chicken or tofu. Quinoa is a great base, but you can also mix in farro or brown rice. Make your bowl pop with color. Use a variety of fresh veggies. Cherry tomatoes and avocado add bright colors. Arrange the ingredients in sections. This makes the bowl look inviting. You can also sprinkle sesame seeds on top for a nice crunch. Adding lemon wedges on the side brightens the dish. For the complete recipe, check out the Full Recipe. {{image_4}} To make this dish fit your needs, try these options: - Vegan substitutions: This recipe is already vegan. You can skip the maple syrup if you prefer. - Gluten-free options: Quinoa is gluten-free. Always check labels on ingredients to be safe. You can customize your Buddha bowl with these tasty additions: - Roasted vegetables: Try adding sweet potatoes, bell peppers, or zucchini. Roast them alongside the chickpeas for extra flavor. - Alternative toppings: Top your bowl with nuts, seeds, or microgreens for a nice crunch. Add a world twist to your bowl with these ideas: - Mediterranean-inspired additions: Feta cheese and olives give a great salty bite. Add some fresh herbs like parsley or dill for brightness. - Asian twist options: Try using soy sauce or sesame oil in the dressing. Add edamame or pickled ginger for a fun flavor boost. Feel free to mix and match these ideas to create your perfect crispy chickpea Buddha bowl. For the full recipe, check the link! To keep your Buddha bowl fresh, store leftovers in airtight containers. Refrigerate them right away. The ingredients will stay good for about 3 to 4 days. Chickpeas hold up well, but fresh veggies are best eaten sooner. For quinoa, make sure it cools down before placing it in the fridge. It can last 4 to 5 days, too. Keep the tahini dressing in a separate container. It can stay fresh for about a week. When reheating chickpeas and quinoa, use the microwave or a skillet. If you use a microwave, heat them in short bursts, checking often. This helps keep them from drying out. For a skillet, add a little water or broth. Heat on low, stirring occasionally. This keeps the flavors bright and tasty. You can freeze cooked chickpeas and quinoa. Place them in freezer-safe bags or containers. They will last for about 2 to 3 months in the freezer. When you are ready to eat, thaw them in the fridge overnight. You can also use a microwave to thaw them quickly. Just remember to reheat them well before serving. This keeps the taste and texture great! For the tahini dressing, I don’t recommend freezing it. It may change in texture. Instead, make it fresh for the best flavor. Check out the Full Recipe to see how to prepare everything. To make crispy chickpeas, start with drained and rinsed chickpeas. Dry them well using a kitchen towel. This step helps them get crispy when roasted. Toss the chickpeas in olive oil and your favorite spices. I love using smoked paprika, garlic powder, and cumin. Spread them out in a single layer on a baking sheet. Roast them at 400°F (200°C) for 25-30 minutes. Shake the pan halfway through to ensure even cooking. When they are golden and crunchy, they are ready. Yes, you can prepare the Buddha bowl ahead of time. Cook the quinoa and roast the chickpeas in advance. Store them in separate containers in the fridge. This keeps everything fresh. You can also prep the tahini dressing ahead. Just whisk the ingredients together and store in a jar. When you are ready to eat, assemble the bowl with fresh spinach and veggies. This makes meal prep easy and saves time. If you don’t have tahini, you can try several alternatives. Peanut butter or almond butter can work well. They offer a rich flavor and creamy texture. You can also use yogurt or a simple vinaigrette. A mix of olive oil, lemon juice, and mustard makes a tangy dressing. Just adjust the amounts to your taste. This recipe yields four servings. Each bowl has a good amount of quinoa, chickpeas, and fresh veggies. You can easily adjust the recipe if you want to serve more or fewer people. Simply divide or multiply the ingredient amounts as needed. Enjoy a healthy and tasty meal with family or friends! In this post, we explored how to create a Crispy Chickpea Buddha Bowl. We discussed essential ingredients, from chickpeas and quinoa to tahini dressing. You learned step-by-step instructions for preparing each component. I shared tips to achieve crispy chickpeas and creative presentation ideas. Finally, I offered variations for dietary needs and storage guidance. Remember, this bowl is not just tasty; it’s also flexible. You can mix flavors and ingredients to suit your taste. Enjoy your cooking and feel free to make this dish your own!

Crispy Chickpea Buddha Bowl

Discover the deliciousness of a Crispy Chickpea Buddha Bowl that’s perfect for a healthy meal! Packed with protein-rich chickpeas, fluffy quinoa, fresh spinach, and creamy tahini dressing, this bowl is a feast for both the eyes and the taste buds. Ready in just 45 minutes, it's a quick and satisfying dish for any day of the week. Click through to explore the full recipe and elevate your meal prep game today!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper, to taste

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 ripe avocado, sliced

2 cups fresh spinach leaves

1/4 cup tahini

2 tablespoons fresh lemon juice

1 tablespoon maple syrup (optional, for sweetness)

Sesame seeds, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C) to prepare for roasting the chickpeas.

    In a medium mixing bowl, combine the drained and rinsed chickpeas, olive oil, smoked paprika, garlic powder, cumin, and a generous pinch of salt and pepper. Toss the chickpeas until they are well coated with the seasoning.

      Spread the seasoned chickpeas evenly in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are crispy and golden brown, making sure to shake the pan halfway through for even cooking.

        While the chickpeas are roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth (or water) to a boil. Once boiling, add the rinsed quinoa, then reduce the heat to low. Cover and let it simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Remove from the heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.

          In a small bowl, whisk together the tahini, fresh lemon juice, maple syrup (if using), and a pinch of salt to create a smooth and creamy dressing. Should the dressing be too thick, gradually add water until you reach your desired consistency.

            To assemble the Buddha bowls, start by placing a generous serving of quinoa at the bottom of each bowl. Layer on a handful of fresh spinach, followed by the roasted chickpeas, halved cherry tomatoes, and sliced avocado.

              Finally, drizzle the creamy tahini dressing over each bowl and sprinkle sesame seeds on top to add a delightful crunch and enhanced flavor.

                - Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: For an appealing presentation, arrange the ingredients in sections within the bowl, showcasing the vibrant colors of the spinach, tomatoes, avocado, and crispy chickpeas. Serve with extra lemon wedges on the side for a fresh pop of flavor!