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- 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 2 cups cooked quinoa (regular or tri-color) - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 ripe avocado, thinly sliced - 2 cups mixed greens The chickpeas are the star of this dish. They get crispy and crunchy, adding texture. Quinoa is a great base full of protein. Fresh veggies bring color and taste. I love using cherry tomatoes for their sweetness. A ripe avocado adds creaminess that ties it all together. Mixed greens add freshness and crunch. - 1/4 cup tahini - 2 tablespoons fresh lemon juice - Water (as needed to thin the tahini dressing) The tahini dressing is rich and nutty. Lemon juice brightens the flavors. You can add water to get the right thickness. This dressing is perfect for drizzling over the bowl. - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon garlic powder - Sea salt and freshly cracked black pepper, to taste - Fresh parsley, finely chopped Olive oil helps the chickpeas get crispy. Spices like smoked paprika and cumin add warmth and depth. Garlic powder gives an extra kick. Fresh parsley adds a pop of color and flavor. For the full recipe, check the link above. 1. Start by draining and rinsing the chickpeas. This helps remove excess salt. 2. Next, add olive oil, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper. Mix well to coat each chickpea. 3. Spread them out on a baking sheet. Roast them in a preheated oven at 400°F (200°C) for 25-30 minutes. Stir halfway through to ensure they crisp evenly. 1. In a small bowl, mix tahini and fresh lemon juice. This gives the dressing a bright flavor. 2. Add a splash of water to thin the mixture. Keep mixing until smooth. Adjust the thickness by adding more water as needed. 1. In each serving bowl, layer cooked quinoa at the bottom. This forms a hearty base. 2. On top of the quinoa, add mixed greens. Then, layer halved cherry tomatoes, diced cucumber, and sliced avocado. 3. Once the chickpeas are crispy, remove them from the oven. Layer the chickpeas over the fresh veggies in each bowl. 4. Finish by drizzling the creamy tahini dressing over everything. Sprinkle with fresh parsley for a nice touch. For the full recipe, check out the Crispy Chickpea Buddha Bowl ! To make your chickpeas crispy, set your oven to 400°F (200°C). This hot temperature helps them roast well. Roast the chickpeas for 25 to 30 minutes. Stir them halfway through to ensure even cooking. This step is key to achieving that crunchy texture. Feel free to get creative with your bowl! You can add vegetables like bell peppers, carrots, or radishes. Each adds a unique flavor and color. If you want to switch up the grains, try brown rice or farro. These options bring different textures to your meal. Make your bowl visually appealing! Start by arranging the ingredients in sections. Use bright colors, like red tomatoes and green cucumbers. This colorful display invites you to dig in. For a final touch, sprinkle fresh parsley or sesame seeds on top. These garnishes add a lovely finish to your dish. {{image_4}} You can switch up the protein in your bowl. Grilled chicken adds a savory bite. Tofu is a great plant-based choice. Just marinate it first for added flavor. If you want a quick fix, black beans work well too. They add a creamy texture and are rich in fiber. While tahini dressing is a star, you can try other options. A lemon vinaigrette gives a fresh zing. You can also use yogurt-based dressings for creaminess. These options can change the flavor profile and keep things exciting. For gluten-free needs, swap quinoa with rice or millet. These grains are tasty and safe. If you want a vegan meal, use plant-based proteins and dressings. You can easily make this bowl fit your diet. To keep your crispy chickpea Buddha bowl fresh, store it in the refrigerator. Place leftovers in an airtight container. This helps maintain the flavors and texture. Try to consume the leftovers within three days for the best taste. When reheating, use a microwave or oven for the best results. For the quinoa, add a splash of water to keep it moist. Heat it in short bursts. Stir it every 30 seconds until hot. For the chickpeas, use the oven. Spread them on a baking sheet and warm at 350°F (175°C) for about 10 minutes. This helps restore their crispiness. Yes, you can freeze a Buddha bowl! However, some ingredients do not freeze well. I recommend freezing chickpeas and quinoa separately. Store them in freezer bags, removing as much air as possible. For best quality, use them within three months. When ready to eat, thaw in the fridge overnight before reheating. You can swap quinoa for many other grains. Here are some great options: - Brown rice - Farro - Barley - Bulgur - Couscous - Cauliflower rice Each option adds a unique taste and texture. For a gluten-free choice, use brown rice or cauliflower rice. These grains will still give you a filling base, while keeping your meal healthy. Absolutely! Here are some tips for meal prepping: - Cook grains in bulk. Store them in airtight containers. - Roast chickpeas ahead of time. They stay crispy for several days. - Chop vegetables and store them separately in the fridge. - Make the tahini dressing in advance. Keep it in a jar for easy use. These steps save time and help you enjoy this Buddha bowl throughout the week. Tahini dressing lasts about 5-7 days in the fridge. To store it properly: - Use an airtight container to keep it fresh. - If it thickens, add a bit of water before using. - Stir well before serving to ensure it mixes nicely. This dressing is great not just for this bowl, but also on salads or sandwiches. This blog post covered the essentials for making a delicious Buddha bowl. We explored key ingredients, step-by-step instructions, and tips for perfect results. You learned to customize your bowl and store leftovers efficiently. In closing, Buddha bowls are tasty, healthy, and diverse. They invite creativity and fit many diets. Enjoy making your own unique bowl, and remember, the best one is the one you create!

Crispy Chickpea Buddha Bowl

Elevate your mealtime with this Crispy Chickpea Buddha Bowl! Loaded with protein-rich chickpeas, vibrant quinoa, fresh veggies, and a creamy tahini dressing, this recipe is not only delicious but also quick to prepare. Perfect for a healthy lunch or dinner, it’s a feast for the eyes and taste buds alike. Click through to explore the full recipe and learn how to master this nutritious dish that’s sure to impress!
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Ingredients
  

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

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon garlic powder

Sea salt and freshly cracked black pepper, to taste

2 cups cooked quinoa (regular or tri-color for added visual appeal)

1 cup cherry tomatoes, halved

1 medium cucumber, diced (consider using a Persian cucumber for fewer seeds)

1 ripe avocado, thinly sliced

2 cups mixed greens (select a blend of spinach, kale, or arugula for texture)

1/4 cup tahini (lightly toasted for deeper flavor)

2 tablespoons fresh lemon juice (about half a lemon)

Water (as needed to thin the tahini dressing)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) to ensure a hot environment for roasting.

    On a large baking sheet, combine the drained chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper. Toss well until all the chickpeas are evenly coated in the spice mixture.

      Spread the chickpeas out in a single layer on the baking sheet. Roast in the preheated oven for approximately 25-30 minutes. Stir the chickpeas halfway through the cooking time to promote even crisping and browning.

        Meanwhile, prepare the tahini dressing. In a small mixing bowl, whisk together the tahini, lemon juice, and a splash of water. Continue to mix until smooth and drizzle-ready. Adjust the consistency by adding more water a tablespoon at a time until you reach your desired texture.

          In each serving bowl, create a base layer using the cooked quinoa, spreading it evenly across the bottom.

            Next, artfully arrange the mixed greens on top of the quinoa, followed by the halved cherry tomatoes, diced cucumber, and sliced avocado.

              Once the chickpeas are roasted to perfection, remove them from the oven and layer them onto the colorful veggies in each bowl.

                Generously drizzle the creamy tahini dressing over everything, ensuring a lovely gloss. Finish by sprinkling with fresh parsley for a vibrant touch.

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 2-3

                    - Presentation Tips: For an extra pop of color, consider adding some edible flowers or a sprinkle of sesame seeds on top just before serving. Arrange the ingredients in sections for a visually appealing bowl.