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Fresh Quinoa Buddha Bowl Recipe with Crispy Roasted Chickpeas and Easy Tahini Dressing

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A wholesome and vibrant Buddha bowl featuring fluffy quinoa, crispy roasted chickpeas, fresh veggies, and a creamy tahini dressing. Perfect for a quick, healthy meal that’s full of flavor and texture.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 1 can (15 oz/425g) chickpeas, drained, rinsed, and patted dry
  • 2 tablespoons olive oil, divided (extra virgin for roasting and salad drizzle)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 cup shredded carrots
  • 1 ripe avocado, sliced
  • 1 cup baby spinach or mixed greens
  • 1/4 cup (60ml) tahini
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 2 tablespoons warm water (to thin dressing)
  • 1 tablespoon maple syrup or honey (optional)
  • Salt and pepper to taste
  • Handful of chopped parsley or cilantro
  • Optional toppings: toasted sesame seeds, pumpkin seeds, or chili flakes

Instructions

  1. Rinse 1 cup quinoa under cold water until water runs clear. Combine rinsed quinoa with 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  2. Preheat oven to 400°F (200°C). Pat chickpeas dry thoroughly with a clean towel or paper towels. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, and a pinch of salt until evenly coated.
  3. Spread chickpeas in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, shaking the pan every 10 minutes to prevent burning and ensure even crisping. Chickpeas should be golden and crunchy on the outside but tender inside.
  4. While chickpeas roast, wash and chop cherry tomatoes, cucumber, carrots, and slice avocado. Toss baby spinach or mixed greens with a drizzle of olive oil and a pinch of salt.
  5. In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup (if using), and 2 tablespoons warm water. Adjust water quantity to reach a smooth, pourable consistency. Season with salt and pepper to taste.
  6. In bowls, layer a base of fluffy quinoa, arrange roasted chickpeas, fresh veggies, and sliced avocado on top. Drizzle generously with tahini dressing, sprinkle fresh herbs and optional seeds or chili flakes.
  7. Serve immediately or gently toss before serving to enjoy the contrast of textures and freshness.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Toast quinoa in a dry pan for 3-4 minutes before cooking for added nuttiness. If tahini dressing thickens, whisk in a bit more warm water before serving. Store chickpeas separately to maintain crispiness. Reheat chickpeas in oven or skillet, not microwave.

Nutrition

Keywords: quinoa bowl, buddha bowl, roasted chickpeas, tahini dressing, healthy lunch, vegan, gluten-free, plant-based, easy recipe

Find it online: https://juliamadeit.com/fresh-quinoa-buddha-bowl-recipe-with-crispy-roasted-chickpeas-and-easy-tahini-dressing/