Roasted Chickpea Buddha Bowl (Printable)

A vibrant bowl with crispy chickpeas, roasted veggies, rice, and creamy tahini dressing.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Roasted Vegetables

08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, chopped
10 - 1 small red onion, sliced
11 - 1 small zucchini, sliced
12 - 2 tbsp olive oil
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ Rice

15 - 1 cup brown rice
16 - 2 cups water
17 - 1/4 tsp salt

→ Tahini Sauce

18 - 1/4 cup tahini
19 - 2 tbsp lemon juice
20 - 2 tbsp water
21 - 1 clove garlic, minced
22 - 1/2 tsp maple syrup or honey
23 - 1/4 tsp salt

→ Assembly

24 - 3 1/2 oz baby spinach or mixed greens
25 - 2 tbsp chopped fresh parsley or cilantro
26 - Lemon wedges (optional)

# Step-by-step Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a paper towel. Toss with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Spread evenly on one prepared baking sheet.
03 - Toss diced sweet potato, chopped red bell pepper, sliced red onion, and sliced zucchini with olive oil, salt, and black pepper. Arrange on the second baking sheet in a single layer.
04 - Place both baking sheets in the oven and roast for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender with caramelized edges.
05 - While roasting, rinse brown rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 30 to 35 minutes until rice is tender. Fluff with a fork.
06 - In a bowl, whisk tahini, lemon juice, water, minced garlic, maple syrup or honey, and salt until smooth. Adjust consistency with additional water if desired.
07 - Divide cooked brown rice evenly into four bowls. Top with roasted chickpeas, roasted vegetables, and baby spinach or mixed greens. Drizzle tahini sauce over each bowl and garnish with chopped fresh parsley or cilantro and lemon wedges if using.

# Expert Advice:

01 -
  • The roasted chickpeas get genuinely crispy and crunchy, like you've accidentally discovered a snack that happens to be nutritious.
  • You can prep this during a show and have it ready by the time the episode ends, making you feel surprisingly accomplished on a weeknight.
  • It's one of those bowls that tastes expensive and restaurant-quality but costs about half the price of ordering takeout.
  • The tahini sauce is silky and forgiving, so even if you mess up the proportions slightly, it somehow works out better than planned.
02 -
  • Wet chickpeas will never get crispy no matter how long you roast them, so the paper towel step isn't optional, it's essential.
  • Don't stir the chickpeas and vegetables too often or they'll break apart; twice during roasting is plenty.
  • The tahini sauce will thicken as it sits, so make it slightly thinner than you think you want it.
03 -
  • If your tahini is too thick straight from the jar, warm it slightly before whisking to make it more cooperative and silky.
  • Sliced avocado stirred into the warm rice right before assembling is the kind of addition that makes you feel like you're treating yourself.
Return