Vegan Buddha Bowl Roasted Chickpeas
A colorful and nutritious bowl featuring roasted chickpeas, quinoa, fresh vegetables, and avocado, perfect for any meal of the day.
Ingredients
Main Ingredients
- 1 cup quinoa Provides a nutty flavor and is rich in protein.
- 1 can chickpeas, drained and rinsed The star ingredient, offering protein and fiber.
- 2 tablespoons olive oil Adds healthy fats and helps the spices adhere to the chickpeas.
- 1 teaspoon paprika For a subtle smoky flavor.
- 1 teaspoon garlic powder Boosts the overall taste with garlicky goodness.
- 1 teaspoon cumin Adds warmth and earthiness.
- 2 cups mixed greens Adds freshness and crunch; consider spinach or kale.
- 1 cup cherry tomatoes, halved A burst of sweetness and color.
- 1 whole avocado, sliced Provides creaminess and healthy fats.
- to taste salt and pepper Essential for bringing out the flavors.
Instructions
Preparation
- Start by gathering all the ingredients on your kitchen counter. It's handy to measure everything out beforehand to make the cooking process smooth.
- Rinse the quinoa under cold water to remove bitterness. Cook it according to package instructions, typically in twice the volume of water.
- Preheat your oven to 400°F (200°C).
Cooking
- In a mixing bowl, combine drained chickpeas with olive oil, paprika, garlic powder, cumin, salt and pepper. Toss until evenly coated.
- Spread the seasoned chickpeas on a baking sheet and roast for 20-25 minutes, stirring halfway.
- While the chickpeas are roasting, chop your veggies: halve the cherry tomatoes, slice the avocado, and prepare the mixed greens.
Assembly
- Once the quinoa is cooked and the chickpeas are crispy, it's time to build your bowl! Start with a layer of quinoa.
- Add the mixed greens, followed by the cherry tomatoes and sliced avocado.
- Top with the crispy roasted chickpeas. Serve immediately while warm.
Notes
For variations, consider adding seasonal vegetables or drizzling with tahini sauce or balsamic glaze before serving. Store leftovers in an airtight container for up to three days.