Roasted Chickpea Buddha Bowl (Print Version)

A wholesome bowl with crispy chickpeas, roasted vegetables, rice, and creamy tahini sauce.

# What You Need:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Rice

15 - 1 cup brown rice
16 - 2 cups water
17 - 1/4 teaspoon salt

→ Tahini Sauce

18 - 1/4 cup tahini
19 - 2 tablespoons lemon juice
20 - 2 tablespoons water
21 - 1 clove garlic, minced
22 - 1/2 teaspoon maple syrup or honey
23 - 1/4 teaspoon salt

→ Assembly

24 - 3.5 oz baby spinach or mixed greens
25 - 2 tablespoons chopped fresh parsley or cilantro
26 - Lemon wedges (optional)

# Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with paper towels. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on one baking sheet.
03 - In a bowl, combine sweet potato, red bell pepper, red onion, and zucchini. Toss with olive oil, salt, and black pepper. Spread on the second baking sheet.
04 - Roast chickpeas and vegetables in the oven for 25 to 30 minutes, stirring halfway through, until chickpeas are crisp and vegetables are tender with caramelized edges.
05 - While roasting, rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 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. Add more water to reach desired consistency.
07 - Divide cooked rice evenly into four bowls. Top with roasted chickpeas, roasted vegetables, and baby spinach or greens. Drizzle with tahini sauce and garnish with fresh herbs and lemon wedges if desired.

# Expert Tips:

01 -
  • Those roasted chickpeas stay crispy even when drizzled with sauce, giving you actual texture instead of mushy legumes.
  • It's naturally vegan and gluten-free without tasting like you're sacrificing anything, which matters when you're feeding different people at one table.
  • The whole thing comes together in under an hour, and most of that time the oven's doing the work while you relax.
02 -
  • The tahini will thicken as it cools, so make it slightly thinner than you think you want it when it's hot.
  • If your chickpeas came out chewy instead of crispy, they either weren't dry enough before roasting or your oven temperature is off—use an oven thermometer to check.
03 -
  • Roast the chickpeas a day or two ahead and store them airtight—they stay crispy and you're halfway to dinner when you're ready to eat.
  • Use an oven thermometer to ensure your temperature is accurate, because even 25 degrees off changes how the chickpeas turn out.
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