Description
This Crispy Chickpea & Quinoa Buddha Bowl is a colorful, nourishing, plant-powered meal featuring roasted chickpeas, sweet potatoes, Brussels sprouts, kale, and fluffy quinoa topped with a tangy tahini-lemon dressing.
Ingredients
- 1 cup quinoa
- 1 (10 oz) bag kale (e.g., Tuscan kale)
- 2 small sweet potatoes, chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 12 oz Brussels sprouts, halved
- 1 tsp paprika
- 1¼ tsp garlic powder (divided)
- ⅛ tsp cayenne pepper
- 3 tbsp olive oil (divided)
- ¼ cup tahini
- 1 lemon, juiced
- 1–2 tbsp maple syrup
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Cook quinoa according to package instructions and set aside.
- Toss chickpeas with 1 tbsp olive oil, 1 tsp garlic powder, paprika, and cayenne. Spread on a baking sheet.
- Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper. Add to the same or separate sheet pan and roast for about 30 minutes, flipping halfway.
- Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Place cut side down on a separate sheet pan and roast for 20 minutes, flipping once.
- In a bowl, whisk tahini, lemon juice, maple syrup, ¼ tsp garlic powder, and ¼ cup water until smooth. Adjust water for desired consistency.
- Assemble bowls with kale, quinoa, sweet potatoes, Brussels sprouts, and chickpeas. Drizzle with tahini-lemon sauce and serve.
Notes
- Use broccoli or cauliflower instead of Brussels sprouts if desired.
- Swap sweet potatoes for roasted butternut squash.
- Add tofu or tempeh for more protein.
- Customize spices with cumin, smoked paprika, or chili flakes.
- Thin tahini sauce with more water or lemon juice if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
