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Warm Roasted Chickpea Buddha Bowls

This comforting Buddha bowl features roasted chickpeas and vegetables, cooked with simple seasonings and topped with a creamy lemon-tahini dressing. The dish combines crispy textures and tender, caramelized produce, creating a vibrant, nourishing meal with an inviting, hearty appearance.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans cups chickpeas drained and rinsed
  • 2 tbsp olive oil for roasting
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 cup quinoa uncooked
  • 2 cups water for cooking quinoa
  • 2 bell peppers bell peppers sliced
  • 1 zucchini zucchini sliced
  • 1 tbsp olive oil for roasting vegetables
  • 2 tbsp tahini for dressing
  • 1 lemon lemon juice freshly squeezed
  • 1 clove garlic minced
  • water as needed water to thin dressing

Equipment

  • Baking sheet
  • Large mixing bowl
  • Whisk
  • Knife and cutting board
  • Saucepan

Method
 

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel.
  3. In a large bowl, toss the chickpeas with olive oil, smoked paprika, and salt until evenly coated.
  4. Spread the seasoned chickpeas on the prepared baking sheet in a single layer.
  5. Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are crispy and golden brown.
  6. Meanwhile, rinse the quinoa under cold water to remove any bitterness, then cook it in water for about 15 minutes until fluffy. Fluff with a fork and set aside.
  7. Chop the bell peppers and zucchini into bite-sized pieces, then toss with olive oil, salt, and pepper.
  8. Spread the vegetables on a separate baking sheet and roast for about 20 minutes, until tender and slightly caramelized.
  9. Meanwhile, prepare the dressing by whisking tahini, lemon juice, minced garlic, and a pinch of salt in a bowl. Add water gradually until the dressing reaches your desired consistency.
  10. Once everything is cooked and roasted, assemble your bowls by starting with a base of fluffy quinoa.
  11. Top with roasted vegetables and crispy chickpeas, then drizzle generously with the lemon-tahini dressing.
  12. Finish with a sprinkle of herbs or seeds if desired, and serve warm or at room temperature for a hearty, comforting meal.

Notes

For extra flavor, add a pinch of cumin or a drizzle of honey to the dressing. Feel free to swap vegetables based on seasonality or leftovers.