Roasted Veggie and Chickpea Buddha Bowl
A Roasted Veggie and Chickpea Buddha Bowl is a vibrant, nutrient-rich, plant-based meal packed with fiber, protein, and flavor. Featuring a colorful assortment of roasted vegetables, spiced crispy chickpeas, hearty grains, and a creamy tahini dressing—this bowl is a satisfying, customizable, and wholesome dish that’s perfect for lunch, dinner, or meal prep.
Total Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 bowls
Ingredients
For the Roasted Vegetables
1 cup broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 small red onion, sliced
1 medium sweet potato, cubed
2 tbsp olive oil
Salt and pepper, to taste
1 tsp garlic powder
½ tsp smoked paprika
For the Crispy Chickpeas
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil
½ tsp cumin
½ tsp smoked paprika
¼ tsp turmeric (optional)
Salt and pepper, to taste
For the Bowl Base
2 cups cooked quinoa, brown rice, or couscous
1–2 cups fresh greens (spinach, arugula, kale)
For the Tahini Dressing
¼ cup tahini
Juice of 1 lemon
1 tbsp maple syrup or honey
1 small garlic clove, grated
2–4 tbsp warm water (to thin)
Salt to taste
Optional Toppings
Avocado slices
Toasted pumpkin seeds or sunflower seeds
Pickled red onions
Fresh herbs (parsley, cilantro, mint)
Crumbled feta (if not vegan)
Instructions
1. Roast the Vegetables
Preheat oven to 425°F (220°C).
Place sweet potatoes on one baking sheet and remaining vegetables on another.
Toss all with olive oil, garlic powder, paprika, salt, and pepper.
Roast sweet potatoes for 30 minutes; other veggies for 20–25 minutes, tossing halfway.
2. Roast the Chickpeas
Spread chickpeas on a lined baking sheet.
Toss with olive oil, cumin, paprika, turmeric, salt, and pepper.
Roast in the oven at 400°F (205°C) for 25–30 minutes until crispy, shaking halfway.
3. Make the Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup, and salt.
Add warm water gradually until smooth and pourable.
4. Assemble the Buddha Bowls
Divide quinoa or grains between 4 bowls.
Add a handful of greens to each.
Top with roasted vegetables and crispy chickpeas.
Drizzle with tahini dressing.
Add optional toppings like avocado or seeds.
Chef’s Notes
Feel free to use any seasonal vegetables (cauliflower, carrots, Brussels sprouts).
You can cook chickpeas in an air fryer for extra crispiness.
To save time, roast veggies and chickpeas on one large sheet pan.
Tips
For crispier chickpeas: Remove skins and ensure they’re dry before roasting.
Make-ahead: All components can be stored separately and assembled just before eating.
Flavor boost: Add a splash of balsamic vinegar to veggies before roasting or mix za’atar into chickpeas.
Add crunch: Top with nuts/seeds or roasted seaweed for texture contrast.
FAQs
Q: Can I use canned chickpeas directly without roasting?
A: Yes, but roasting adds texture and flavor. You can also sauté them for a quicker option.
Q: What grain works best?
A: Quinoa adds protein and is gluten-free, but brown rice, farro, or couscous are great too.
Q: Is the bowl served hot or cold?
A: Either! It’s delicious warm or at room temperature. Great for meal-prepped lunches.
Q: Can I use store-bought dressing?
A: Yes, a lemon tahini or green goddess dressing works well, but homemade offers freshness and fewer additives.
Q: Can I make this vegan?
A: It already is, unless you use feta or honey—both easily replaced or skipped.
Nutritional Information
Calories: ~480 kcal
Protein: 15g
Carbohydrates: 50g
Sugars: 6g
Fat: 24g
Saturated Fat: 3g
Fiber: 10g
Sodium: ~420mg