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- Chickpeas and Seasonings - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - ½ teaspoon cumin - Salt and pepper to taste - Base Ingredients (Quinoa and Greens) - 2 cups cooked quinoa - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup mixed greens (spinach, arugula, etc.) - 1 small cucumber, diced - Toppings and Sauces - ¼ cup tahini - 2 tablespoons lemon juice - Water, as needed for tahini sauce These ingredients make the crispy chickpea Buddha bowl both tasty and healthy. The chickpeas add protein and crunch. The quinoa serves as a lovely base that fills you up. Fresh veggies like cherry tomatoes, cucumber, and greens bring color and nutrients. The tahini sauce ties everything together with a creamy and tangy flavor. For the full recipe, follow the steps laid out in the instructions. You’ll enjoy creating this delightful dish packed with textures and flavors! 1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This heat makes the chickpeas crispy. 2. Prepare the Chickpeas: Take a can of chickpeas, drain, and rinse them well. Spread them on a baking sheet. Drizzle two tablespoons of olive oil over the chickpeas. Then, sprinkle one teaspoon each of smoked paprika and garlic powder. Add half a teaspoon of cumin, plus salt and pepper to taste. Toss everything to coat the chickpeas evenly. 3. Roast the Chickpeas: Place the baking sheet in the oven. Roast the chickpeas for 25-30 minutes. Shake the pan halfway through to help them cook evenly. They should turn golden and crispy. 4. Cook the Quinoa: While the chickpeas roast, cook two cups of quinoa. Follow the package instructions. Once done, fluff it with a fork and set it aside. 5. Prepare Vegetables: Now, chop one cup of cherry tomatoes in half. Dice one small cucumber. Slice one avocado. Set these aside for the bowl. 6. Make the Tahini Sauce: In a small bowl, whisk together a quarter cup of tahini, two tablespoons of lemon juice, and some water. Add enough water to make it smooth and pourable but not too thin. 7. Assemble the Bowl: Take a serving bowl and layer it. Start with the cooked quinoa, then add mixed greens. Top with the halved cherry tomatoes, diced cucumber, and sliced avocado. Finally, add the crispy chickpeas on top. 8. Drizzle and Serve: Drizzle the tahini sauce over the assembled Buddha bowl. Finish with extra salt or pepper if you like. For the full recipe, check out the Crispy Chickpea Buddha Bowl 🥗. Achieving the Right Crispy Texture To get your chickpeas crispy, make sure they are dry. After rinsing, pat them with a towel. This removes extra moisture. Then, toss them with olive oil and spices. Bake them at 400°F for 25 to 30 minutes. Shake the pan halfway through to cook them evenly. You want them golden and crunchy. Adjusting Seasoning to Taste Seasoning is key. Start with the basics: smoked paprika, garlic powder, cumin, salt, and pepper. Taste your chickpeas before you take them out of the oven. If they need more flavor, sprinkle a bit more salt or spices. Remember, you can always add more but can’t take it away! Timing the Roasting with Other Preparations Timing is important. While your chickpeas roast, you can cook the quinoa and chop your veggies. This saves time. You’ll have a full, delicious meal ready without any fuss. Just keep an eye on the chickpeas as they roast! Making the Tahini Sauce Creamier To make a creamier tahini sauce, add water slowly. Start with a tablespoon and mix. Keep adding until it reaches your desired thickness. The sauce should be thick but pourable. A squeeze of lemon juice adds brightness. Alternative Dressings for Variety If tahini isn’t your favorite, try other dressings. A simple lemon vinaigrette works well. Mix olive oil, lemon juice, and a dash of mustard. For a spicy kick, add sriracha or chili flakes. These dressings can change the flavor and keep meals exciting! For more details on this dish, check the Full Recipe. {{image_2}} Gluten-Free Alternatives If you want a gluten-free Buddha bowl, use quinoa. Quinoa is naturally gluten-free and packed with protein. You can also try brown rice or millet. Both options work well and add unique flavors. Vegan Options This recipe is already vegan, but you can add more plant-based protein. Try adding tofu or tempeh for extra texture and nutrition. These options blend well with the chickpeas. Add Protein Variations If you want more protein, consider adding grilled chicken or shrimp. These will make the dish heartier and more filling. Just ensure they are seasoned well to match the bowl's flavors. Different Grains or Greens Feel free to swap the quinoa for other grains. Barley or farro give a nice chew. For greens, you can use kale or romaine instead of mixed greens. Each has a different taste and texture. Seasonal Vegetable Options You can use seasonal veggies to keep it fresh. In summer, add zucchini or bell peppers. In fall, try roasted sweet potatoes or Brussels sprouts. This not only changes the look but also the taste of your bowl. These variations allow you to customize your Crispy Chickpea Buddha Bowl. Explore different flavors and textures while enjoying a nourishing meal. For the full recipe, check out the Crispy Chickpea Buddha Bowl section above. To store your delicious crispy chickpea Buddha bowl, use an airtight container. This keeps the flavors fresh and prevents sogginess. Separate the chickpeas and veggies from the quinoa if possible. This will help maintain their textures. In the fridge, your leftovers will last about 3-4 days. This gives you a chance to enjoy this tasty meal again later in the week. Just remember to check for any signs of spoilage before eating. When reheating your Buddha bowl, the oven is your best friend. Preheat it to 350°F (175°C). Place your bowl on a baking sheet and warm it for about 10-15 minutes. This helps keep the chickpeas crispy. If you're in a rush, you can use the microwave. Just make sure to cover your bowl to keep moisture in. Heat in short bursts of 30 seconds, stirring in between. To keep it fresh, add any remaining veggies after reheating. This will help them stay crisp and vibrant. Enjoy your tasty, easy-to-make meal with confidence! For the full recipe, check the detailed instructions above. Can I use canned chickpeas or dried? You can use both! Canned chickpeas are quick and easy. Just drain and rinse them. Dried chickpeas need soaking and cooking first. This takes more time but can have a fresher taste. What can I substitute for tahini? If you don’t have tahini, try peanut butter or almond butter. You can also use sunflower seed butter. These options add creaminess and flavor, but the taste will change slightly. Is this recipe suitable for meal prep? Yes, this recipe is great for meal prep! You can cook extra quinoa and chickpeas. Store them in containers. Keep the tahini sauce separate to avoid sogginess. This way, you can enjoy fresh bowls throughout the week. How can I make it spicier? To add heat, use cayenne pepper or red pepper flakes. You can also add hot sauce to the tahini sauce. Adjust the amount based on your spice level. Enjoy the kick! Caloric Content Each serving of the crispy chickpea Buddha bowl has about 450 calories. This number can change based on your toppings and portion sizes. Macronutrient Breakdown The bowl mainly consists of: - Protein: Chickpeas and quinoa provide good protein. - Carbohydrates: Quinoa offers complex carbs for energy. - Fats: Olive oil and tahini add healthy fats. This meal is balanced and keeps you full! You learned how to make a delicious Buddha bowl with crispy chickpeas and tasty toppings. We covered each ingredient, from quinoa to tahini sauce. The tips will help you perfect your dish and store leftovers well. You even explored dietary swaps to fit your needs. Now, you have all the tools to create this healthy meal. Enjoy your cooking journey and share your tasty creations!

Crispy Chickpea Buddha Bowl

Elevate your mealtime with this delicious Crispy Chickpea Buddha Bowl! Packed with protein-rich chickpeas, nutritious quinoa, and vibrant veggies, this recipe is a feast for the eyes and the palate. Learn how to roast chickpeas to perfection and whip up a creamy tahini sauce. Ideal for lunch or dinner, this bowl offers a healthy and satisfying option.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon cumin

Salt and pepper to taste

2 cups cooked quinoa

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup mixed greens (spinach, arugula, etc.)

1 small cucumber, diced

¼ cup tahini

2 tablespoons lemon juice

Water, as needed for tahini sauce

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Chickpeas: On a baking sheet, spread the rinsed chickpeas evenly. Drizzle with olive oil, then sprinkle smoked paprika, garlic powder, cumin, salt, and pepper. Toss to coat.

      Roast Chickpeas: Bake the chickpeas in the preheated oven for 25-30 minutes or until crispy, shaking the pan halfway through to ensure even roasting.

        Cook Quinoa: While the chickpeas are roasting, prepare the quinoa according to package instructions. Fluff with a fork and set aside.

          Prepare Veggies: In the meantime, chop the cherry tomatoes, cucumber, and slice the avocado.

            Make Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, and a little water until smooth. Adjust the consistency with more water if needed; it should be pourable but thick.

              Assemble the Bowl: In a serving bowl, layer the cooked quinoa, mixed greens, halved cherry tomatoes, diced cucumber, and sliced avocado. Add the roasted chickpeas on top.

                Drizzle and Serve: Drizzle the tahini sauce over the assembled Buddha bowl and finish with any additional salt or pepper to taste.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 2-3