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- 1 can (15 oz) chickpeas, rinsed and drained - 2 cups cooked quinoa or brown rice - 1 cup kale, chopped - 1 avocado, sliced - 1 carrot, shredded - 1/2 cup cucumber, diced Chickpeas form the base of this bowl. They add protein and fiber. Quinoa or brown rice gives you healthy carbs. Fresh vegetables bring crunch and color. They make the dish fun and vibrant. - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper to taste - 1/4 cup tahini - 2 tablespoons lemon juice - 2 tablespoons water (to thin the tahini) Olive oil helps the chickpeas roast well. The spices boost flavor and warmth. Tahini adds creaminess, while lemon juice brightens the dish. This dressing is simple yet tasty. - Fresh cilantro or parsley for garnish - Additional toppings like nuts or seeds Fresh herbs add a pop of flavor. They make the bowl look pretty too. You can also try nuts or seeds for extra crunch. These small touches elevate your meal. For the full recipe, check out the Crispy Chickpea Buddha Bowl . First, rinse the chickpeas in a colander. Make sure to drain them well. Next, dry the chickpeas with a kitchen towel. This step is key for crispiness. Now, it’s time to season the chickpeas. In a large bowl, drizzle two tablespoons of olive oil over them. Then, add the spices: one teaspoon of smoked paprika, one teaspoon of garlic powder, and one teaspoon of ground cumin. Don’t forget salt and pepper to taste. Toss everything together until the chickpeas are well coated. Preheat your oven to 400°F (200°C). Spread the seasoned chickpeas on a large baking sheet in a single layer. Bake them for 20-25 minutes. Be sure to shake the pan halfway through. This helps them cook evenly. For the best crispy texture, check them often. If they start to smell good, they are close. You want them golden brown and crunchy. Now, let’s build the bowl! Start with a base of cooked quinoa or brown rice. Use about one cup for each serving. Next, add a layer of chopped kale, about one cup. Then, top it with a shredded carrot, diced cucumber, and those crispy chickpeas you just made. Don’t forget the sliced avocado on top. Finally, drizzle the tahini dressing over everything. To make the dressing, whisk together the tahini, lemon juice, and water in a small bowl. Adjust the thickness as you like. Garnish with fresh cilantro or parsley for a pop of flavor. Enjoy your vibrant Crispy Chickpea Buddha Bowl! For the full recipe, check the details above. To get crispy chickpeas, start by drying them well. I like to pat my chickpeas with a clean kitchen towel. Removing moisture is key. Next, toss them with olive oil and spices. My favorite combo is smoked paprika, garlic powder, and cumin. This blend gives a nice kick. Make sure to coat all chickpeas evenly for the best crunch. Want to spice things up? Try adding cayenne pepper for heat. You can also use curry powder for a different flavor. If you want a creamier tahini dressing, add more water or lemon juice. Taste the dressing and adjust to your liking. This makes a huge difference in flavor. This Buddha bowl is great with many dishes. You can pair it with roasted veggies or grilled chicken for extra protein. If you want to meal prep, make extra chickpeas and quinoa. Store them in separate containers for easy assembly later. This way, you can enjoy a fresh bowl any day of the week. Check out the Full Recipe for more ideas! {{image_2}} If you want to switch things up, try using other grains. Instead of quinoa, you can use farro, barley, or even millet. These grains add different textures and flavors. Brown rice is another great option. It’s hearty and pairs well with the crispy chickpeas. You can easily make this dish fit your dietary needs. The chickpeas and veggies are naturally vegan and gluten-free. For the dressing, just use tahini, lemon juice, and water. Make sure to check any packaged ingredients for gluten. Using seasonal veggies can add freshness to your bowl. In spring, try peas or asparagus. In summer, use ripe tomatoes or bell peppers. Fall is great for roasted sweet potatoes or butternut squash. In winter, root veggies like carrots and beets work well too. You can mix and match based on what you find at the market. This keeps your meal exciting and full of flavor. Store your Buddha bowl leftovers in an airtight container. This keeps food fresh. Place the chickpeas and grains separately to avoid sogginess. If you have tahini dressing left, store it in a small jar. To reheat roasted chickpeas, use an oven for the best texture. Spread them on a baking sheet and heat at 350°F for about 10 minutes. For grains, microwave them in a bowl with a splash of water. Cover with a damp paper towel to keep them moist. Stir halfway through for even heating. Crispy chickpeas last in the fridge for about 3 days. Cooked quinoa or rice stays good for about a week. Fresh veggies should be eaten within 3 to 5 days. Tahini dressing can last up to a week in the fridge. Always check for signs of spoilage before eating. You can use other legumes or proteins. Here are some great options: - Black beans - Kidney beans - Lentils - Edamame - Tofu or tempeh These choices add flavor and texture. They also keep the bowl nutritious and satisfying. Yes, you can prep this bowl in advance. Here are some tips: - Roast chickpeas and store them in an airtight container. - Cook quinoa or rice and refrigerate it. - Chop veggies and keep them in the fridge. Assemble the bowl just before eating. This keeps everything fresh and crunchy. To make your Buddha bowl heartier, consider these ideas: - Add more cooked quinoa or rice. - Include roasted sweet potatoes or butternut squash. - Top with nuts or seeds for crunch. - Use a protein source like grilled chicken or boiled eggs. These additions boost protein and calories, making the meal more satisfying. For the full recipe, check the earlier section! This blog post shared how to create a tasty Buddha bowl. You learned about key ingredients like chickpeas, grains, and fresh veggies. I provided steps for prepping, roasting, and assembling your bowl. Tips for achieving crispy chickpeas and enhancing flavor were also included. In summary, a Buddha bowl is versatile and easy. Adjust ingredients to fit your taste and needs. Enjoy experimenting with different grains and vegetables. Now, you have the tools to make a meal that nourishes both body and mind. Happy cooking!

Crispy Chickpea Buddha Bowl

Discover the deliciousness of a Crispy Chickpea Buddha Bowl! This vibrant and nutritious dish combines crispy roasted chickpeas, quinoa, fresh veggies, and a creamy tahini dressing. Perfect for lunch or dinner, it's a quick and healthy meal you can whip up in just 40 minutes. Ready to elevate your meal game? Click through to explore the full recipe and enjoy a bowl full of flavors that nourish your body and soul!
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Ingredients
  

1 can (15 oz) chickpeas, rinsed and drained

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper to taste

2 cups cooked quinoa (or brown rice)

1 cup kale, chopped

1 avocado, sliced

1 carrot, shredded

1/2 cup cucumber, diced

1/4 cup tahini

2 tablespoons lemon juice

2 tablespoons water (to thin the tahini)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, spread the rinsed and drained chickpeas in a single layer. Pat them dry with a kitchen towel to remove excess moisture.

      Drizzle the olive oil over the chickpeas and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Toss until evenly coated.

        Roast the chickpeas in the oven for 20-25 minutes or until crispy, shaking the pan halfway through to ensure even cooking.

          While the chickpeas are roasting, prepare the dressing by whisking together the tahini, lemon juice, and water in a small bowl until smooth. Adjust the consistency with more water if needed, and season with salt to taste.

            In a large bowl, assemble the Buddha bowl by placing a serving of cooked quinoa or brown rice at the bottom.

              Add the chopped kale, shredded carrot, diced cucumber, and crispy chickpeas on top.

                Finish off the bowl with sliced avocado, a drizzle of the tahini dressing, and garnish with fresh cilantro or parsley.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2