Healthy Buddha Bowl with Roasted Chickpeas

Name: Healthy Buddha Bowl with Roasted Chickpeas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup quinoa (rinsed); 2 cups water; 1 can chickpeas (drained and rinsed); 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon salt; 2 cups mixed greens (chopped); 1 cup cherry tomatoes (halved); 1 cup cucumber (sliced); 1 avocado avocado (sliced); 1/4 cup tahini; 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon maple syrup; 2 tablespoons water (to thin); 1/4 teaspoon salt

VeganMediterraneanLunchHealthyVeganQuick

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A colorful and nutritious bowl featuring roasted chickpeas, fresh vegetables, and a creamy tahini dressing, perfect for a satisfying and wholesome meal.

Macronutrients per serving

grams

Protein

15.0g 17%

Fat

21.0g 24%

Carbs

50.0g 58%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🌾 Fiber

52% DV

Promotes healthy digestion

🔺 Iron

25% DV

Essential for oxygen transport

🔺 Magnesium

20% DV

Supports muscle and nerve function

☀️ Folate

35% DV

Essential for DNA synthesis

Ingredients

Main Ingredients

1 cup quinoa rinsed
2 cups water
1 can chickpeas drained and rinsed
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
2 cups mixed greens chopped
1 cup cherry tomatoes halved
1 cup cucumber sliced
1 avocado avocado sliced

Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice freshly squeezed
1 tablespoon maple syrup
2 tablespoons water to thin
1/4 teaspoon salt

Instructions

1 Preheat the oven to 400°F (200°C).
2 In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3 While the quinoa cooks, spread the chickpeas on a baking sheet. Drizzle with olive oil, and sprinkle with cumin, paprika, and salt. Toss to coat evenly.
4 Roast the chickpeas in the preheated oven for 20-25 minutes, stirring once halfway through, until golden and crispy.
5 In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and enough water to reach your desired dressing consistency.
6 To assemble the bowls, divide the quinoa, roasted chickpeas, mixed greens, cherry tomatoes, cucumber, and avocado among four bowls.
7 Drizzle the tahini dressing over each bowl and serve immediately.