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Flavorful Work from Home Buddha Bowl Recipe with Crispy Roasted Chickpeas Made Easy

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A quick, nourishing Buddha bowl featuring crispy roasted chickpeas, fresh veggies, and a tangy tahini dressing, perfect for a wholesome work-from-home lunch.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup cooked quinoa or brown rice (about 185 g cooked quinoa)
  • 2 cups mixed greens (spinach, arugula, or baby kale)
  • ½ cup shredded carrots
  • ½ cup cucumber, diced
  • ½ avocado, sliced
  • ¼ cup red cabbage, thinly sliced
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon maple syrup or honey
  • 2 tablespoons water
  • Salt to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Drain and rinse the canned chickpeas thoroughly. Lay them on a clean kitchen towel and pat dry.
  3. Transfer the dried chickpeas to a bowl. Add 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss well to coat evenly.
  4. Spread the chickpeas in a single layer on the baking sheet. Bake for 25-30 minutes, shaking the pan or stirring every 10 minutes to ensure even crisping. They should be golden brown and crunchy on the outside.
  5. While chickpeas roast, rinse ½ cup dry quinoa under cold water. Combine with 1 cup water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
  6. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and salt until smooth. Adjust thickness by adding more water if needed; it should be pourable but creamy.
  7. Start with a base of cooked quinoa and mixed greens. Arrange shredded carrots, diced cucumber, red cabbage, and avocado slices on top. Sprinkle the crispy roasted chickpeas last to keep their crunch.
  8. Spoon the tahini dressing over the bowl just before serving. Toss lightly if you like or enjoy it layered for varied bites.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Shake or stir chickpeas during roasting for even browning. Adjust dressing thickness with water as needed. Store roasted chickpeas separately to maintain crunch.

Nutrition

Keywords: Buddha bowl, crispy chickpeas, roasted chickpeas, tahini dressing, quinoa bowl, vegetarian lunch, vegan, gluten-free, healthy lunch, work from home meal

Find it online: https://evabakery.com/flavorful-work-from-home-buddha-bowl-recipe-with-crispy-roasted-chickpeas-made-easy/