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This recipe is packed with fresh and tasty ingredients. Here’s what you need: - 1 can (15 oz) chickpeas, thoroughly rinsed and drained - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon ground cumin - Sea salt and freshly cracked pepper to taste - 1 cup quinoa, well rinsed under cold water - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 ripe avocado, sliced - 1 cup spinach or a blend of mixed greens - 1/4 cup tahini (sesame paste) - 2 tablespoons fresh lemon juice - 2 tablespoons water (for adjusting tahini consistency) - Fresh parsley, chopped (for garnish, optional) These ingredients work together to create a delightful dish. The chickpeas give a great crunch, while the quinoa adds a nice base. You can swap or add some ingredients to fit your taste: - Chickpeas: Use canned white beans for a different flavor. - Olive oil: Avocado oil works well too. - Quinoa: Try brown rice or farro for a different grain. - Spinach: Kale or arugula can add a peppery kick. - Tahini: You can use yogurt or nut butter in its place. - Lemon juice: Lime juice can give a fun twist. Feel free to mix and match. Cooking should be fun! - Chickpeas: They are high in protein and fiber. They can help keep you full. - Olive oil: This healthy fat is good for your heart. - Quinoa: It is a complete protein. This means it has all nine essential amino acids. - Spinach: This leafy green is rich in vitamins A and C. - Tahini: It provides healthy fats and calcium. Each ingredient adds flavor and nutrition to your meal. Enjoying this bowl is not just tasty, but also good for you. For the full recipe, check out the details above. To make crispy chickpeas, start by preheating your oven to 400°F (200°C). Take a can of chickpeas and rinse them well. Drain them completely. In a mixing bowl, add the chickpeas, olive oil, smoked paprika, garlic powder, ground cumin, sea salt, and freshly cracked pepper. Toss the chickpeas gently so every one gets coated. Spread the seasoned chickpeas on a baking sheet lined with parchment paper. Bake for 25-30 minutes. Shake the pan halfway through to help them crisp up evenly. When they turn golden brown, they're ready. While the chickpeas roast, it’s time to cook the quinoa. In a medium saucepan, bring vegetable broth or water to a boil. Once boiling, add 1 cup of rinsed quinoa. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. The quinoa is done when all the liquid is gone. After that, take it off the heat and let it sit for another 5 minutes. Fluff the quinoa with a fork for a light texture. For the tahini dressing, grab a small bowl. Whisk together 1/4 cup of tahini, fresh lemon juice, and 2 tablespoons of water. Add a pinch of salt for taste. Keep whisking until the mixture is smooth and creamy. If it’s too thick, add a little more water until you reach your desired consistency. For the full recipe, check out the detailed instructions above. Enjoy creating your Crispy Chickpea Buddha Bowl! To get crispy chickpeas, start with dry ones. Rinse and drain them well. Pat them dry with a towel. This removes extra moisture. Use olive oil and spices to coat them evenly. Spread them out on a baking sheet. Make sure they do not touch. Bake at 400°F for 25-30 minutes. Shake the pan halfway. This helps them crisp up all over. If you want a different style, try frying the chickpeas. Heat oil in a pan. Add the chickpeas and cook until golden. You can also use an air fryer. Set it to 400°F and cook for 15-20 minutes. Both methods create a nice crunch. Each way brings out unique flavors, so feel free to experiment. A beautiful bowl makes the meal more fun. Use deep bowls for layers. Start with quinoa as your base. Add greens next for color. Then, arrange the crispy chickpeas on top. Place halved cherry tomatoes and avocado slices around. Drizzle tahini dressing over everything. Finish with fresh parsley for a pop of green. This will create a dish that looks as good as it tastes. {{image_4}} You can change up the veggies based on the season. In spring, add fresh asparagus or peas. In summer, try bell peppers or zucchini for a sweet crunch. In fall, roasted butternut squash or Brussels sprouts work great. In winter, use hearty kale or root vegetables like carrots and beets. This lets you enjoy fresh flavors all year round. Plus, it makes the bowl more colorful and fun! To make your bowl extra filling, add more protein. Grilled chicken or shrimp are tasty choices. You can also use boiled eggs for a creamy touch. If you want a plant-based option, add lentils, edamame, or tofu. These options keep the meal healthy while giving you energy. It’s a great way to tailor the dish to your needs. Dressings can change the whole vibe of your bowl. Try a spicy sriracha tahini for a kick. A simple lemon vinaigrette brightens the flavors. For a creamy touch, use avocado dressing. You can even do a yogurt-based dressing for a tangy twist. Each dressing brings its own taste, making every meal feel new. Don't hesitate to mix and match until you find your favorite! Check out the Full Recipe for more ideas. To store your Crispy Chickpea Buddha Bowl, first let it cool. Place leftovers in an airtight container. Store the bowl in the fridge for up to three days. Keep the tahini dressing separate to avoid soggy greens. This way, your chickpeas stay crispy when you enjoy them later. Reheating crispy chickpeas can be tricky. To keep them crunchy, use your oven. Preheat it to 350°F (175°C). Spread the chickpeas on a baking sheet. Heat for about 10 minutes, checking often. If you prefer a quicker method, use a microwave, but the texture won’t be as nice. Always follow food safety rules. Store food in the fridge within two hours of cooking. Make sure your fridge stays below 40°F (4°C). When reheating, ensure the food reaches 165°F (74°C) for safe eating. If the chickpeas smell off or look strange, throw them away. Safety first! To make your chickpeas less oily, use less olive oil. Start with one tablespoon instead of two. You can also dry the chickpeas well before mixing them with oil. This helps them crisp up without absorbing too much oil. Another tip is to use a cooking spray instead of pouring oil directly. This way, you control the amount better. Yes, you can easily make the Buddha bowl vegan. The base of quinoa and chickpeas is already plant-based. For the tahini dressing, just ensure that your tahini is pure and contains no animal products. You can replace any non-vegan toppings with vegan-friendly options. For example, swap out honey for maple syrup in dressings if you want a sweet touch. Customizing your Buddha bowl is fun and easy. You can add any veggies you love. Try roasted sweet potatoes, bell peppers, or even kale. For protein, consider adding tofu or tempeh. You can also swap out the tahini dressing for other dressings like hummus or a lemon vinaigrette. Play with flavors by adding nuts or seeds for crunch and flavor. The full recipe gives you a great base, but feel free to get creative! In this post, we explored the crispy chickpea Buddha bowl, from key ingredients to step-by-step prep. You learned how to get that perfect crunch and how to add flavor with tahini dressing. We also covered easy ways to customize your bowl and keep it fresh. Remember, this dish is fun to make! Feel free to swap ingredients and add your favorite proteins. Enjoy creating your own healthy bowls full of flavor and nutrients. You have all the tools now—get cooking!

Crispy Chickpea Buddha Bowl

Looking for a delicious and healthy meal? Try this Crispy Chickpea Buddha Bowl that combines flavor and nutrition in one colorful dish! With roasted chickpeas, fluffy quinoa, fresh veggies, and a creamy tahini dressing, this recipe is a must-try for plant-based lovers. Perfect for meal prep or a quick dinner, it’s easy to make and packed with protein. Click through to explore the full recipe and discover your new favorite bowl!
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Ingredients
  

1 can (15 oz) chickpeas, thoroughly rinsed and drained

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Sea salt and freshly cracked pepper to taste

1 cup quinoa, well rinsed under cold water

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 ripe avocado, sliced

1 cup spinach or a blend of mixed greens

1/4 cup tahini (sesame paste)

2 tablespoons fresh lemon juice

2 tablespoons water (for adjusting tahini consistency)

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, gently combine the rinsed chickpeas with olive oil, smoked paprika, garlic powder, ground cumin, sea salt, and freshly cracked pepper. Toss until all chickpeas are well-coated.

      Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through to ensure even crisping.

        While the chickpeas are roasting, cook the quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Once boiling, stir in the rinsed quinoa. Reduce the heat to low, cover, and allow to simmer for about 15 minutes or until all liquid has been absorbed. After 15 minutes, remove from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork.

          For the tahini dressing, in a small bowl, whisk together the tahini, fresh lemon juice, water, and a pinch of salt until the mixture is smooth and creamy. Adjust the consistency by adding more water if desired.

            To assemble your Buddha bowl, start by placing a generous scoop of quinoa at the bottom. Layer a handful of spinach or mixed greens on top, followed by an arrangement of crispy chickpeas, halved cherry tomatoes, and avocado slices.

              Finish with a drizzle of the tahini dressing and sprinkle with chopped fresh parsley for an added touch of color and flavor, if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2-4

                  - Presentation Tips: Serve in deep bowls, allowing the vibrant colors of the ingredients to stand out. You can also create layers for visual appeal, arranging the toppings artfully to make the dish inviting and delicious!