Roasted Chickpea Buddha Bowl (Print)

A vibrant bowl combining crispy roasted chickpeas, colorful vegetables, brown rice, and creamy tahini sauce.

# Ingredients:

→ 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 - 100 g (3.5 oz) baby spinach or mixed greens
25 - 2 tbsp chopped fresh parsley or cilantro
26 - Lemon wedges (optional)

# Instructions:

01 - Set oven temperature to 400°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry, then toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on one prepared baking sheet.
03 - In a bowl, combine sweet potato, bell pepper, onion, and zucchini with olive oil, salt, and pepper. Spread on the other baking sheet.
04 - Roast chickpeas and vegetables for 25 to 30 minutes, stirring halfway, until chickpeas are crispy and vegetables are tender and caramelized.
05 - Rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer 30 to 35 minutes until tender. Fluff with a fork.
06 - Whisk together tahini, lemon juice, water, minced garlic, maple syrup, and salt until smooth. Adjust water quantity to achieve desired consistency.
07 - Divide rice between four bowls. Top with roasted chickpeas, roasted vegetables, and baby spinach or greens. Drizzle with tahini sauce, garnish with fresh herbs and optional lemon wedges.

# Pro Tips:

01 -
  • Those crispy roasted chickpeas are so addictive you'll find yourself snacking straight from the baking sheet.
  • It comes together in under an hour, making it perfect for both busy weeknights and meal prep Sunday sessions.
  • The tahini sauce transforms everything it touches, turning simple vegetables into something that feels restaurant-quality.
  • It's naturally vegan and gluten-free without tasting like a compromise.
02 -
  • The tahini sauce will thicken as it cools, so make it looser than you think you want it—you can always dip your spoon in extra water if needed, but you can't undo overly thick sauce.
  • Don't skip patting the chickpeas dry; I learned this the hard way by ending up with chewy chickpeas instead of crispy ones, and it completely changes the eating experience.
  • Roast your vegetables and chickpeas on separate sheets, because chickpeas need higher heat and more aggressive stirring to get truly crispy without burning the vegetables.
03 -
  • A pinch of maple syrup in the tahini sauce is subtle but transforms it from merely creamy into something with actual depth and complexity.
  • If your tahini tastes bitter or harsh, you've likely bought roasted tahini instead of raw; switch brands and you'll notice the difference immediately.
Back