This is a satisfying, plant‑powered bowl brimming with crispy roasted chickpeas, fluffy quinoa, sweet potatoes, Brussels sprouts, and hearty kale, all tied together with a creamy tahini‑lemon drizzle. I consider it one of my favorite wholesome, nourishing meals that’s as colorful as it is flavorful.

Crispy Chickpea & Quinoa Buddha Bowl

Why You’ll Love This Recipe

I love this recipe because it’s easy to put together, full of textures (crunchy chickpeas, tender veggies, creamy sauce), and loaded with protein and fiber. It’s a one‑sheet-pan and one-pot style of bowl that works beautifully for lunch prep or a simple dinner. Plus, the sauce adds a tangy, slightly sweet finish that brings everything together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup quinoa
1 (10 oz) bag kale (for example, Tuscan kale)
2 small sweet potatoes, cut into large chunks
1 (15 oz) can chickpeas, drained and rinsed
12 oz Brussels sprouts, halved
1 tsp paprika
1 tsp garlic powder + ¼ tsp (for sauce)
⅛ tsp cayenne pepper
3 tbsp olive oil
¼ cup tahini
1 lemon, juiced
1–2 tbsp maple syrup
Salt & pepper, to taste

Directions

Preheat the oven to 425 °F (≈ 220 °C). Cook the quinoa according to package instructions (usually simmer in water until fluffy).
Toss the chickpeas with 1 tbsp olive oil, 1 tsp garlic powder, paprika, and cayenne. Spread them out on a baking sheet.
On the same (or another) baking sheet, toss the sweet potato chunks with 1 tbsp olive oil and a pinch of salt & pepper. Add them alongside or under the chickpeas. Roast for about 30 minutes, flipping halfway through.
On a separate baking sheet, toss the Brussels sprouts with 1 tbsp olive oil, salt & pepper. Place cut side down. Roast for 20 minutes, flipping once at around 15 minutes.
While the veggies and chickpeas bake, whisk together the tahini, lemon juice, maple syrup, remaining ¼ tsp garlic powder, and ¼ cup water (add more water if needed to reach desired consistency).
To assemble the bowl: start with a base of kale, then layer on quinoa, sweet potatoes, Brussels sprouts, and the crispy chickpeas. Drizzle the tahini‑lemon sauce on top.

Servings and timing

Servings: 4
Prep time: about 10 minutes (for chopping, mixing)
Cook / roast time: ~30 minutes (some overlap for different components)
Total time: around 40 minutes

Variations

I sometimes replace Brussels sprouts with broccoli or cauliflower florets.
Instead of sweet potato, roasted butternut squash works well.
For extra protein, I’ll mix in some cubed tofu or tempeh.
I can spice it up by adding cumin, smoked paprika, or chili flakes.
Swap maple syrup in the sauce with agave or a bit of honey (if not vegan).

Storage / Reheating

I store leftovers in airtight containers in the fridge for up to 3–4 days. When reheating, I’ll gently warm in the oven or toaster oven to maintain crispness (especially for chickpeas and roasted veggies). I avoid the microwave if I want to keep the textures intact. If the sauce thickens, I thin it with a little water or lemon juice before serving.

FAQs

What kind of quinoa should I use, and do I need to rinse it?

I usually use white or tri‑color quinoa. Yes, I rinse it under cold water first to remove the natural bitter coating (saponin). That helps with flavor and texture.

Can I make this gluten‑free / dairy‑free?

Yes — the recipe is naturally gluten‑free (so long as your seasonings are clean) and dairy‑free since there’s no dairy ingredient. The tahini sauce is plant‑based.

Can I roast everything together on one sheet pan?

Potentially, yes, if you space them well and adjust cooking times/positions. But I find better texture when the Brussels sprouts roast separately so they get crisp and not soggy.

How can I make the sauce thinner or thicker?

If the sauce is too thick, I add a splash of water or lemon juice, a little at a time, until it reaches pourable consistency. If too thin, I reduce the water or use less lemon juice.

Is this recipe good for meal prep?

Absolutely. I’ll assemble portions in containers (kale, quinoa, roasted veggies, chickpeas) and store sauce separately. When ready to eat, I drizzle sauce and reheat. The components hold up nicely over a few days.

Conclusion

I love making this Crispy Chickpea & Quinoa Buddha Bowl when I want something hearty, wholesome, and bursting with flavor. It’s versatile, holds up well as leftovers, and makes me feel nourished. Let me know if you’d like me to adapt this for another diet or swap ingredients!