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Chickpea Buddha Bowl

This Chickpea Buddha Bowl features crispy roasted chickpeas, sweet caramelized sweet potatoes, and tender grains, all topped with a creamy tahini dressing. The dish highlights contrasting textures—crunchy, creamy, and tender—that come together visually appealing and satisfying to the palate. It’s a colorful, nourishing plant-based meal with a delightful mix of flavors and textures.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegan
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 2 small sweet potatoes peeled or unpeeled, cut into cubes
  • 1 can 15 oz chickpeas drained and rinsed
  • 1 cup quinoa or your preferred grain
  • 3 tbsp tahini sesame paste for dressing
  • 1 lemon lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 2 tbsp olive oil for roasting and dressing
  • 1 tsp smoked paprika for sweet potatoes
  • 1/2 tsp cumin for chickpeas
  • Salt and pepper to taste
  • Fresh herbs (cilantro or parsley) for garnish
  • Seeds or nuts for topping optional, for crunch

Equipment

  • Baking sheet
  • Saucepan
  • Whisk
  • Knife and chopping board

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. Toss the sweet potato cubes with 1 tablespoon of olive oil, a pinch of salt, and smoked paprika. Spread them evenly on a baking sheet.
  3. Roast the sweet potatoes for about 25-30 minutes, until they are caramelized and tender with crispy edges.
  4. While the sweet potatoes roast, rinse and drain the chickpeas, then toss them with 1 tablespoon of olive oil, cumin, salt, and pepper.
  5. Spread the chickpeas on a separate baking sheet and roast for about 30 minutes, shaking halfway through, until crispy and golden.
  6. Cook the quinoa according to package instructions, then fluff with a fork and set aside.
  7. Prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, water, and a pinch of salt until smooth and creamy.
  8. Assemble your bowls by dividing the cooked grains among serving bowls, then topping with roasted sweet potatoes, crispy chickpeas, and chopped fresh herbs.
  9. Drizzle the tahini dressing generously over each bowl and sprinkle with seeds or nuts if desired for extra crunch.
  10. Let the bowls sit for 5 minutes to allow flavors to meld, then serve immediately with a squeeze of fresh lemon if desired.