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Fresh Quinoa Buddha Bowl Recipe with Crispy Roasted Chickpeas

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A quick, healthy, and satisfying quinoa bowl featuring fluffy quinoa, crispy roasted chickpeas, fresh veggies, and a zingy tahini dressing. Perfect for meal prep and customizable to your taste.

Ingredients

Scale
  • 1 cup quinoa (rinsed well)
  • 2 cups water or vegetable broth
  • Pinch of salt
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 avocado, sliced
  • 1 cup shredded carrots
  • Handful of fresh spinach or mixed greens
  • ¼ cup chopped fresh parsley or cilantro
  • Optional: toasted pumpkin seeds
  • 3 tbsp tahini
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tbsp water
  • 1 tsp maple syrup or honey
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup quinoa under cold water until water runs clear. Combine quinoa, 2 cups water or vegetable broth, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 15 minutes or until liquid is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes.
  2. Preheat oven to 400°F (200°C). Drain and rinse chickpeas thoroughly, then pat dry with a clean towel.
  3. Toss chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp cumin, and salt and pepper to taste in a mixing bowl.
  4. Spread chickpeas evenly on a parchment-lined baking sheet. Roast for 25-30 minutes, shaking pan halfway through. Chickpeas should be golden brown and crispy outside but tender inside. Watch closely after 20 minutes to avoid burning.
  5. In a small bowl, whisk together 3 tbsp tahini, 1 tbsp lemon juice, 1 tbsp water, and 1 tsp maple syrup or honey. Add salt and pepper to taste. Adjust consistency with more water if needed for a smooth, pourable texture.
  6. While chickpeas roast, halve cherry tomatoes, dice cucumber, slice avocado, shred carrots, and roughly chop spinach or mixed greens. Chop fresh parsley or cilantro.
  7. Fluff quinoa with a fork and divide among bowls. Arrange roasted chickpeas and fresh veggies on top. Drizzle with tahini dressing and sprinkle toasted pumpkin seeds if using.
  8. Optionally, toss the bowl gently before eating to combine flavors or enjoy layered textures as is. Taste and add salt or lemon juice if desired.

Notes

Pat chickpeas dry thoroughly before roasting to ensure crispiness. Do not overcrowd baking sheet to allow even roasting. Rinse quinoa to remove bitterness. Keep dressing separate if prepping ahead to avoid sogginess. Adjust dressing consistency with water for smooth pourable texture. Warm tahini gently if thick or grainy before mixing.

Nutrition

Keywords: quinoa bowl, buddha bowl, roasted chickpeas, healthy meal, vegetarian, vegan, gluten-free, meal prep, tahini dressing

Find it online: https://jodierecipes.com/fresh-quinoa-buddha-bowl-recipe-with-crispy-roasted-chickpeas-easy-healthy-meal/