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Vegan Chickpea Buddha Bowl

This Vegan Chickpea Buddha Bowl is a nourishing blend of protein-rich chickpeas, fresh vegetables, grains, and a delicious tahini dressing. It's perfect for a healthy meal that's satisfying and colorful, showcasing a variety of textures and flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine International
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large pot
  • 1 strainer or colander
  • 1 baking sheet
  • 2 mixing bowls
  • 1 whisk
  • 1 chopping board
  • 1 set measuring cups and spoons

Ingredients
  

  • 1 cup quinoa (uncooked)
  • 2 cups water
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • to taste salt
  • to taste pepper
  • 2 cups spinach (fresh)
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, sliced
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon (optional) maple syrup Optional
  • to thin the dressing water

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Rinse the quinoa under cold water. In a large pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  • While the quinoa is cooking, prepare the sweet potato. Toss the diced sweet potato with olive oil, paprika, garlic powder, salt, and pepper on a baking sheet. Roast in the oven for about 20-25 minutes or until tender and slightly crispy, turning halfway through.
  • In a small bowl, whisk together tahini, lemon juice, maple syrup (if using), salt, and enough water to reach your desired dressing consistency.
  • Assemble the Buddha bowls: Start with a base of quinoa, then add the roasted sweet potato, chickpeas, fresh spinach, cherry tomatoes, and avocado slices on top.
  • Drizzle the tahini dressing over the assembled bowls and serve immediately.

Notes

Customize with your favorite vegetables or grains.
To enhance flavor, consider marinating the chickpeas in lemon juice, garlic, and spices for 30 minutes before roasting.
This bowl can be stored in an airtight container in the fridge for up to 3 days, keeping the dressing separate until serving.