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- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon ground cumin - Sea salt and freshly ground black pepper, to taste - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water for a lighter flavor) - 1 cup cherry tomatoes, halved - 1 cucumber, diced into small pieces - 1 ripe avocado, sliced into wedges - 1 cup fresh baby spinach leaves - 1/4 cup tahini dressing (store-bought or homemade) - Fresh parsley, finely chopped for garnish Chickpeas are the star of this dish. They add protein and fiber. Roasting them makes them crispy and tasty. You coat them with olive oil and spices for flavor. Quinoa serves as a great base. It is a whole grain that cooks easily and adds a nutty taste. It’s also packed with protein. Fresh veggies like cherry tomatoes, cucumber, and spinach add color and crunch. They make the bowl look appealing and boost nutrition. Avocado adds healthy fat and creaminess. Tahini dressing ties everything together. It gives a rich, nutty flavor. You can buy it or make it quickly at home. This meal is well-balanced. Each serving has about: - Calories: 450 - Protein: 15g - Fat: 25g - Carbohydrates: 50g - Fiber: 12g This bowl is nourishing and keeps you full. It's a great choice for lunch or dinner. This meal is simple and fun to make. You need to gather your ingredients first. For this crispy chickpea Buddha bowl, you will use chickpeas, quinoa, fresh veggies, and tahini dressing. Each step is easy, and the outcome is tasty. Follow along with the instructions for best results. 1. Preheat the Oven: Set your oven to 400°F (200°C). This ensures your chickpeas roast perfectly. 2. Prepare the Chickpeas: In a medium bowl, mix the drained chickpeas with olive oil, smoked paprika, garlic powder, cumin, sea salt, and black pepper. Stir well until all chickpeas are coated evenly. 3. Roast the Chickpeas: Spread the chickpeas on a baking sheet lined with parchment paper. Roast them for 25-30 minutes. Shake or stir the chickpeas halfway through. This helps them cook evenly and become crispy. 4. Cook the Quinoa: While chickpeas roast, bring vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa and stir once. Lower the heat and cover. Let it simmer for about 15 minutes. The quinoa should be fluffy and absorb all the liquid. 5. Fluff the Quinoa: Once cooked, remove the quinoa from heat. Let it sit for 5 minutes without the lid. Then, use a fork to fluff it up. Transfer it to a bowl to cool slightly. 1. Create a Base: In a large serving bowl, add a handful of fresh baby spinach at the bottom. 2. Add Quinoa: Place a scoop of the fluffy quinoa in the center of the bowl. 3. Arrange Veggies: Artfully add halved cherry tomatoes, diced cucumber, and sliced avocado around the quinoa. This makes the bowl look inviting. 4. Top with Chickpeas: Once the chickpeas are crispy, take them from the oven. Let them cool for a minute, then add them on top of your bowl. 5. Dress and Garnish: Drizzle tahini dressing over the entire bowl. This adds flavor and creaminess. Finish with a sprinkle of fresh parsley for a pop of color. Enjoy this crispy chickpea Buddha bowl as a nourishing meal that is also fun to prepare. For the full recipe, refer to the beginning of this article. For crispy chickpeas, choose good quality canned chickpeas. Rinse them well and drain fully to remove excess moisture. Pat them dry with a towel. This step helps them crisp up better. In a bowl, mix the chickpeas with olive oil and spices. Use smoked paprika for a nice smoky taste. Spread them on a baking sheet in a single layer. Roast at 400°F (200°C) for 25-30 minutes. Shake the pan halfway through cooking to ensure even browning. You want them golden and crunchy. For fluffy quinoa, rinse it well before cooking. This helps remove bitterness. In a pot, bring vegetable broth to a boil. Add the rinsed quinoa and stir once. Cover it and reduce heat to low. Let it simmer for 15 minutes. Once done, let it sit covered for 5 more minutes. This resting time lets the grains expand fully. Fluff it with a fork for the best texture. Remember, the ratio is one cup quinoa to two cups broth. A beautiful bowl makes food more inviting. Start with fresh baby spinach as your base. Then, add the fluffy quinoa in the center. Arrange colorful cherry tomatoes and cucumber around it. Slice the avocado and place it in a way that adds color. Top with crispy chickpeas for crunch. Drizzle tahini dressing over the entire bowl to bring it all together. Finish with fresh parsley for a pop of green. Serve in deep dishes or wide bowls for an appealing look. {{image_4}} Chickpeas are great, but you can switch them out. Try black beans, lentils, or edamame. Each brings a unique taste and texture. If you want more protein, consider adding grilled chicken or tofu. Both will give your bowl a hearty feel. You can even mix and match for fun! The beauty of a Buddha bowl is its flexibility. You can change the veggies based on what's fresh. In summer, add bell peppers and zucchini. In winter, try roasted sweet potatoes or Brussels sprouts. Just remember to keep the colors bright for a fun look. Seasonal swaps can make your meal more exciting and flavorful. Want to change the taste? Adjust the spices and dressings. For a kick, add a dash of cayenne or chili powder. If you like a sweeter flavor, toss in some roasted carrots or beets. You can also switch the tahini dressing for a yogurt or peanut sauce. This keeps your meals new and fresh. Explore flavors to find what you love! For more detailed cooking instructions, check the Full Recipe. To store your leftovers, let the Buddha bowl cool completely. Use airtight containers to keep everything fresh. Place the crispy chickpeas in a separate container. This keeps them crunchy. The rest of the bowl can go together. Store in the fridge for up to three days. Reheat the quinoa and veggies in the microwave. I suggest using a microwave-safe bowl. Cover it with a damp paper towel. This keeps moisture in. For the chickpeas, heat them in the oven at 350°F (175°C) for about 10 minutes. This will help them regain their crunch. To ensure freshness, buy chickpeas in small batches. Check the expiration dates on canned goods. Store fresh veggies in the crisper drawer of your fridge. Use them within a week for the best taste. For avocado, buy them firm and let them ripen at room temperature. Once ripe, use them within a few days for the best flavor. Yes, you can use canned chickpeas. They are convenient and save time. Just drain and rinse them well before cooking. This helps remove excess sodium and makes them cleaner. Using canned chickpeas also makes this dish quick to prepare. If you don’t have tahini, you can use almond butter or sunflower seed butter. Both options provide a creamy texture. You can also make a simple dressing with yogurt or sour cream. Mix in a bit of lemon juice for extra flavor. The Crispy Chickpea Buddha Bowl lasts about 3 to 4 days in the fridge. Store the ingredients separately to keep them fresh. Place the crispy chickpeas in an airtight container. This will help them stay crunchy. Remember to reheat the chickpeas before serving for the best texture. For the full recipe, check out the details above. In this blog post, we covered how to make a Crispy Chickpea Buddha Bowl. We detailed the key ingredients, cooking steps, and tips for perfect results. You learned about variations to suit your taste. Storing leftovers correctly helps keep your bowl fresh. Remember, you can adapt this recipe to fit your needs. Explore new flavors and enjoy this healthy dish!

Crispy Chickpea Buddha Bowl

Savor the deliciousness of this Crispy Chickpea Buddha Bowl! Packed with wholesome ingredients like quinoa, fresh veggies, and crunchy roasted chickpeas, this recipe is perfect for a nutritious meal. Get tips on how to prepare the flavorful tahini dressing and create a stunning presentation. Click through to discover how to make this vibrant bowl that’s as delicious as it is beautiful!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Sea salt and freshly ground black pepper, to taste

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water for a lighter flavor)

1 cup cherry tomatoes, halved

1 cucumber, diced into small pieces

1 ripe avocado, sliced into wedges

1 cup fresh baby spinach leaves

1/4 cup tahini dressing (store-bought or homemade, see note below for a quick recipe)

Fresh parsley, finely chopped for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C), ensuring it reaches the desired temperature before you roast the chickpeas.

    Prepare the Chickpeas: In a medium mixing bowl, combine the drained chickpeas with the extra virgin olive oil, smoked paprika, garlic powder, ground cumin, sea salt, and black pepper. Toss everything together until the chickpeas are evenly coated with the spices and oil.

      Roast the Chickpeas: Spread the seasoned chickpeas out in a single layer on a baking sheet lined with parchment paper (for easier cleanup). Roast in the preheated oven for 25-30 minutes, or until they are golden brown, crispy, and fragrant. Be sure to shake the pan or stir the chickpeas halfway through to ensure even cooking.

        Cook the Quinoa: While the chickpeas are roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a rolling boil. Add the thoroughly rinsed quinoa, stir once, then reduce the heat to low. Cover the saucepan and let it simmer gently for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.

          Fluff the Quinoa: Once cooked, remove the quinoa from heat and let it sit, covered, for 5 minutes. Then, use a fork to fluff the grains before transferring it to a bowl to cool slightly.

            Assemble the Buddha Bowl: In a large serving bowl, create a base by placing a generous handful of fresh baby spinach at the bottom. Next, add a scoop of the fluffy quinoa in the center. Arrange the halved cherry tomatoes, diced cucumber, and sliced avocado artfully around the quinoa for a colorful display.

              Add the Crispy Chickpeas: Once the chickpeas are ready, remove them from the oven and let them cool for a minute. Then, top your bowl with a hearty portion of the crispy chickpeas for a satisfying crunch.

                Finish with Dressing and Garnish: Drizzle the tahini dressing over the entire bowl, allowing it to enhance the flavors beautifully. Finish with a sprinkle of chopped fresh parsley for a burst of freshness and color.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2-3 servings

                    - Note: For a quick homemade tahini dressing, mix 1/4 cup tahini, 2 tablespoons lemon juice, 1 tablespoon water, 1 clove minced garlic, and a pinch of salt in a bowl until smooth. Adjust with more water for desired consistency.

                      - Presentation Tips: Consider serving the Buddha bowl in deep dishes or wide bowls to showcase the vibrant colors of the ingredients. Garnish with additional parsley or sesame seeds for an eye-catching touch.