Spicy Roasted Chickpea and Quinoa Buddha Bowl with Yogurt Tahini Sauce
Oct 11
5 min read
No comments
This nourishing Buddha bowl features crispy roasted chickpeas, wholesome quinoa, and a colorful array of vegetables topped with a creamy yogurt tahini sauce. Providing a delightful blend of flavors and textures, it's packed with plant-based protein, fibers, and vitamins, making it a healthy, filling option for lunch or dinner. Customize with your favorite veggies and enjoy a vibrant, balanced meal.
This vibrant Buddha bowl combines wholesome roasted chickpeas, fluffy quinoa, fresh vegetables, and a creamy yogurt tahini sauce for a satisfying and nourishing meal. The seasoned chickpeas are roasted until crispy, providing a protein-rich and flavorful component full of smoky, spicy notes. The quinoa acts as a hearty base and is layered with a variety of raw and roasted vegetables, such as bell peppers, cherry tomatoes, cucumber, spinach, and thinly sliced red onions. The bowl is topped with a delicious yogurt tahini dressing, made by blending Greek yogurt, tahini, lemon juice, garlic, and a touch of honey for balance and richness. Fresh herbs like parsley or cilantro add brightness, while a sprinkle of seeds delivers crunch. Perfect for lunch or dinner, this bowl is easily customizable, packed with vitamins, fiber, and plant-based protein, ensuring you stay full and energized through the day. Adjust the level of spice to your liking and enjoy the delightful balance of flavors and textures in each bite.
Ingredients
- Chickpeas (canned, drained, and rinsed) — 1 can (400g)
- Olive oil — 2 tbsp
- Smoked paprika — 1 tsp
- Ground cumin — 1/2 tsp
- Cayenne pepper (optional) — 1/4 tsp
- Salt and pepper — To taste
- Quinoa — 1 cup (200g)
- Water or vegetable broth — 2 cups (500ml)
- Baby spinach — 2 cups
- Cherry tomatoes, halved — 1 cup
- Cucumber, sliced — 1 cup
- Bell pepper, sliced — 1 cup
- Red onion, thinly sliced — 1/4 cup
- Greek yogurt — 1/2 cup
- Tahini — 2 tbsp
- Lemon juice — 2 tbsp
- Garlic, minced — 1 clove
- Honey — 1 tsp
- Fresh parsley or cilantro, chopped — 2 tbsp
- Pumpkin or sunflower seeds — 2 tbsp
Directions
1. Preheat the oven to 425°F (220°C).
2. Pat the drained chickpeas dry with paper towels. Toss them with 1 tbsp olive oil, smoked paprika, cumin, cayenne, salt, and pepper. Spread on a baking sheet.
3. Roast chickpeas for 20-25 minutes, shaking halfway through, until crisp.
4. While chickpeas roast, rinse quinoa under cold water. In a pot, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
5. Mix Greek yogurt, tahini, lemon juice, minced garlic, honey, a pinch of salt, and 1 tbsp olive oil in a bowl until smooth. Add a splash of water to thin if needed.
6. Prepare vegetables: halve tomatoes, slice cucumber, bell pepper, and onion.
7. To serve, divide quinoa into bowls. Arrange spinach, tomatoes, cucumber, bell pepper, and onion on top. Add roasted chickpeas.
8. Drizzle with yogurt tahini sauce, sprinkle with seeds and freshly chopped herbs. Serve immediately and enjoy.