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Fresh Quinoa Buddha Bowl with Crispy Roasted Chickpeas

fresh quinoa buddha bowl - featured image
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A quick, nourishing, and flavorful quinoa Buddha bowl featuring crispy roasted chickpeas, fresh veggies, and a zesty dressing. Perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 cup (170g) dry quinoa, rinsed
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste
  • 1 medium cucumber, diced
  • 1 ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded carrots or thinly sliced bell peppers
  • 1/2 cup chopped fresh parsley or cilantro
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons tahini or Greek yogurt
  • 1 teaspoon maple syrup or honey
  • 1 small clove garlic, minced
  • Salt and pepper to taste
  • Optional toppings: toasted pumpkin seeds, crumbled feta, chili flakes

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Drain and rinse chickpeas. Pat dry thoroughly with a towel.
  3. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, cumin, cayenne pepper (if using), and salt. Spread evenly on the baking sheet.
  4. Roast chickpeas for 25–30 minutes, shaking or stirring every 10 minutes until golden and crunchy.
  5. While chickpeas roast, rinse quinoa under cold water.
  6. In a medium saucepan, combine quinoa with 2 cups (480ml) water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  7. Remove from heat and let quinoa sit covered for 5 minutes. Fluff with a fork.
  8. Prep veggies: dice cucumber, halve cherry tomatoes, shred carrots, slice avocado, and chop herbs. Keep avocado aside until serving.
  9. Make dressing by whisking lemon juice, tahini or Greek yogurt, maple syrup, minced garlic, salt, and pepper until smooth. Add water if needed to thin.
  10. Assemble bowls by dividing quinoa, topping with roasted chickpeas and fresh veggies, drizzling dressing, and adding optional toppings.

Notes

Dry chickpeas can be used if soaked and cooked beforehand. Pat chickpeas very dry before roasting for best crispiness. Store chickpeas and quinoa separately from dressing and veggies for meal prep. Reheat chickpeas in skillet or oven to restore crunch. Dressing can be thinned with water if too thick. Optional toppings add texture and flavor.

Nutrition

Keywords: quinoa bowl, buddha bowl, roasted chickpeas, healthy recipe, vegetarian, vegan, gluten-free, easy dinner, meal prep

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