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To make your Crispy Chickpea Buddha Bowls, gather these key ingredients: - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - ½ teaspoon cumin - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 large sweet potato, peeled and diced - 1 tablespoon maple syrup - 1 teaspoon cinnamon - 2 cups baby spinach - 1 avocado, sliced - ¼ cup tahini - Juice of 1 lemon - 1 tablespoon water (to thin tahini) - Fresh parsley, chopped for garnish Feel free to make your bowl unique! Here are some optional ingredients you can use: - Cherry tomatoes, halved - Cucumber, diced - Red onion, thinly sliced - Feta cheese or vegan cheese - Cooked lentils or beans - Nuts or seeds for crunch - Chili flakes for heat - Fresh herbs like cilantro or basil Each serving of this dish is packed with goodness! Here’s a quick look at the nutrition you can expect: - Calories: Approximately 450 - Protein: 15g - Carbohydrates: 60g - Fiber: 15g - Fat: 20g This meal is not only tasty but also gives you a great mix of nutrients. By using fresh veggies and wholesome grains, you fuel your body with the best. For the full recipe, check out the detailed instructions above. Enjoy your cooking! Start by gathering all your ingredients. You will need chickpeas, olive oil, spices, quinoa, sweet potato, and more. Preheat your oven to 425°F (220°C) to get things going. Drain and rinse one can of chickpeas. In a bowl, mix them with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Make sure every chickpea gets coated well. Next, take a large sweet potato, peel it, and dice it into small cubes. In another bowl, combine the sweet potato with maple syrup, cinnamon, salt, and pepper. This will add a nice sweet touch to your bowl. Spread the seasoned chickpeas on one baking sheet. Place the sweet potatoes on another sheet. It’s crucial to spread them in a single layer. This helps them roast evenly. Put both sheets in the oven. Roast them for about 25-30 minutes. Stir the chickpeas and sweet potatoes halfway through. This will help them crisp up and cook through. While they roast, you can cook the quinoa. In a medium pot, combine one cup of quinoa with two cups of vegetable broth or water. Bring it to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. The quinoa will be fluffy and ready when all the liquid is absorbed. Once everything is cooked, it's time to assemble your Buddha bowl. Start with a base of fluffy quinoa. Add a generous scoop of roasted chickpeas and sweet potatoes on top. Next, layer in fresh baby spinach and slices of creamy avocado. For the dressing, whisk together tahini, lemon juice, and a bit of water in a small bowl. Drizzle this sauce over your bowl. Finally, sprinkle with fresh parsley for a pop of color. You can also add sesame seeds or chili flakes for extra flavor. This Crispy Chickpea Buddha Bowl is not just vibrant; it's packed with nutrients and flavor. For the full recipe, check out the complete guide. To get your chickpeas nice and crispy, start by draining and rinsing them well. Remove any excess moisture by patting them dry with a kitchen towel. This step is key. Toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them in a single layer on a baking sheet. Bake at 425°F (220°C) for about 25-30 minutes. Stir them halfway through cooking. You’ll know they’re done when they look golden and feel crunchy. Cooking quinoa is simple. Begin by rinsing it under cool water. This removes any bitterness. Use a ratio of 1 cup of quinoa to 2 cups of vegetable broth or water. Bring it to a boil in a pot. Once boiling, reduce the heat, cover, and let it simmer for 15 minutes. After that, remove it from heat and let it sit for 5 minutes. Fluff the quinoa with a fork. It should be light and fluffy, perfect for your Buddha bowl. Add more flavor to your bowl by mixing fresh herbs or spices. Try adding chopped cilantro or basil for a fresh taste. A sprinkle of sesame seeds or chili flakes can add a nice kick. You can also mix in some lemon zest for a bright flavor. If you want a creamier texture, drizzle extra tahini sauce on top. This will elevate the dish and make it even tastier. For more detailed instructions, check out the Full Recipe. {{image_2}} You can easily make this dish vegan. The base of the Buddha bowl is already vegan-friendly. The tahini sauce adds creaminess without any dairy. If you want to enhance flavors, try using miso paste instead of tahini. You can also add a splash of soy sauce for an umami kick. This will make the dish even richer. Quinoa is a great choice for these bowls, but you can swap it out. Try brown rice for a heartier option. It adds a nice texture and flavor. You can also use farro or barley if you want something chewier. Each grain brings its own unique taste to the dish. Using seasonal ingredients can make your Buddha bowl shine. In spring, add fresh asparagus or peas. In summer, toss in ripe tomatoes and cucumbers. For fall, use roasted Brussels sprouts or butternut squash. In winter, kale and root vegetables work well. This keeps your dish fresh and exciting all year long. For the full recipe, check the Crispy Chickpea Buddha Bowls section. To keep your crispy chickpea Buddha bowls fresh, store each component separately. Place the roasted chickpeas and sweet potatoes in airtight containers. This keeps them crispy longer. Store quinoa in another container. Keep the tahini sauce in a small jar or bowl with a lid. The veggies, like spinach and avocado, should be stored in the fridge but added fresh to the bowl when serving. When you want to enjoy leftovers, preheat your oven to 375°F (190°C). Spread the chickpeas and sweet potatoes on a baking sheet. Heat for about 10-15 minutes. This helps them regain their crispy texture. You can also microwave the quinoa for about 1-2 minutes. Avoid reheating the spinach, avocado, and tahini sauce. Add them fresh to keep their taste and texture. Meal prepping is a great way to enjoy these bowls all week. You can roast a larger batch of chickpeas and sweet potatoes. Store them in the fridge for up to four days. Cook enough quinoa to last the week. Prepare the tahini sauce and keep it ready to drizzle. On busy days, simply assemble your bowls with prepped ingredients. You’ll have a healthy meal in minutes! For the full recipe, check out the crispy chickpea Buddha bowls. Yes, you can use canned chickpeas. They are quick and easy to use. Just drain and rinse them before cooking. This saves time and still gives great taste. When you roast them, they turn crispy and delicious. I find that using canned chickpeas works very well for this recipe. They absorb flavor nicely and make the dish come together fast. To make this recipe gluten-free, choose ingredients without gluten. Quinoa is already gluten-free, so you are set there. Just ensure that any broth you use is gluten-free. Most vegetable broths are safe, but always check the label. For extra flavor, you can add gluten-free sauces like tamari for a savory kick. You can add many toppings to your Buddha bowl. Here are some tasty options: - Sliced radishes for crunch - Cherry tomatoes for sweetness - Cucumber slices for freshness - Nuts like almonds or walnuts for texture - Seeds like sesame or pumpkin for extra nutrients - Feta cheese or olives for a Mediterranean twist Feel free to mix and match toppings to your liking. Each adds unique flavor and makes your bowl even better. For the full recipe, check out the detailed steps above. This blog post covered the key steps to make a delicious Buddha Bowl. We listed essential and optional ingredients, ensuring your bowl is nutritious and packed with flavor. I shared cooking tips, tricks for crispy chickpeas, and how to customize for your taste. You learned about proper storage and reheating for leftovers. With these simple steps, you can create a healthy meal that's full of variety. Enjoy experimenting with your own flavors and ingredients!

Crispy Chickpea Buddha Bowls

Get ready to enjoy delicious Crispy Chickpea Buddha Bowls packed with flavor and nutrition! This easy recipe features roasted chickpeas, sweet potatoes, and a creamy tahini drizzle, making it perfect for a wholesome meal. With simple ingredients like quinoa, spinach, and avocado, you'll love how colorful and satisfying this dish is. Click through to explore the full recipe and elevate your weeknight dinners with this vibrant, plant-based bowl!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon cumin

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 large sweet potato, peeled and diced

1 tablespoon maple syrup

1 teaspoon cinnamon

2 cups baby spinach

1 avocado, sliced

¼ cup tahini

Juice of 1 lemon

1 tablespoon water (to thin tahini)

Fresh parsley, chopped for garnish

Instructions
 

Preheat the oven to 425°F (220°C).

    In a bowl, toss the drained chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them on a baking sheet in a single layer.

      On another baking sheet, combine the diced sweet potato with maple syrup, cinnamon, salt, and pepper. Spread in a single layer next to the chickpeas.

        Roast both the chickpeas and sweet potatoes in the preheated oven for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the sweet potatoes are tender.

          While the chickpeas and sweet potatoes are roasting, cook the quinoa. In a medium pot, combine quinoa and vegetable broth (or water). Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, until the quinoa is fluffy and the liquid is absorbed.

            In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust with more water if necessary to achieve a drizzleable consistency.

              Once everything is cooked, assemble the bowls: start with a base of quinoa, then top with roasted chickpeas, sweet potatoes, fresh spinach, and sliced avocado.

                Drizzle the tahini sauce over the top, sprinkle with chopped parsley, and add any additional toppings like sesame seeds or chili flakes if desired.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

                    - Presentation Tips: Use colorful bowls to serve the Buddha bowls, and arrange the ingredients in sections for a visually appealing presentation. Drizzle extra tahini sauce on top and garnish with a slice of lemon for added freshness.