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Fresh Quinoa Buddha Bowl with Crispy Roasted Chickpeas

Fresh Quinoa Buddha Bowl - featured image
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A quick, easy, and healthy bowl featuring fluffy quinoa, crispy roasted chickpeas, fresh veggies, and a tangy tahini dressing. Perfect for lunches, dinners, or meal prep.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 tablespoons olive oil (for roasting and dressing)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 medium carrot, julienned or shredded
  • 1/2 cup shredded red cabbage (optional)
  • 2 cups baby spinach or mixed greens
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, minced
  • Salt to taste
  • Water to thin dressing as needed

Instructions

  1. Rinse 1 cup quinoa under cold water for about 30 seconds. Combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside to cool slightly.
  2. Preheat oven to 400°F (200°C). Pat drained chickpeas dry with a clean towel. Toss chickpeas with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, salt, and pepper.
  3. Spread chickpeas evenly on a rimmed baking sheet. Roast for 25–30 minutes, shaking the pan every 10 minutes until golden and crunchy.
  4. While chickpeas roast, wash and chop cherry tomatoes, cucumber, carrot, and cabbage. Set aside greens.
  5. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup or honey, minced garlic, and salt. Add water a teaspoon at a time until dressing is smooth and pourable.
  6. In large serving bowls, layer quinoa, fresh veggies, and greens. Top with crispy roasted chickpeas. Drizzle with tahini dressing just before serving.
  7. Taste and adjust seasoning if needed. Serve immediately for best crunch or keep components separate if prepping ahead.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Do not overcrowd the pan when roasting chickpeas. Add dressing just before serving to keep chickpeas crunchy. Reheat chickpeas in a 350°F oven for 5 minutes if they soften after cooling. Quinoa can be swapped with couscous, brown rice, farro, bulgur, or freekeh. For nut-free dressing, substitute tahini with sunflower seed butter.

Nutrition

Keywords: quinoa bowl, buddha bowl, roasted chickpeas, healthy recipe, vegan, gluten-free, easy dinner, plant-based, tahini dressing

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