Spiced Chickpea and Quinoa Buddha Bowl: A Flavorful & Nutrient-Dense Power Bowl

Vegan

This protein-rich, fiber-packed Buddha bowl combines crispy spiced chickpeas, quinoa, fresh veggies, and a tangy tahini dressing for a balanced and satisfying meal. Whether for lunch or dinner, this bowl is energizing, nourishing, and bursting with flavor!

  • Total Time: 30 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Servings: 2

Ingredients

For the Spiced Chickpeas:

  1. 1 cup (150 g) cooked chickpeas (or canned, drained & rinsed)
  2. 1 tbsp olive oil
  3. ½ tsp smoked paprika
  4. ½ tsp cumin
  5. ¼ tsp garlic powder
  6. ¼ tsp sea salt
  7. ¼ tsp black pepper

For the Quinoa:

  • ½ cup (90 g) quinoa
  • 1 cup (240 ml) water
  • ¼ tsp sea salt

For the Bowl:

  1. 1 cup mixed leafy greens (spinach, arugula, or kale)
  2. ½ avocado, sliced
  3. ½ cup shredded carrots
  4. ½ cup cucumber, sliced
  5. 2 tbsp pumpkin seeds (for crunch)

For the Tahini Dressing:

  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • 2 tbsp water (to thin)

Optional Additions:

  1. ¼ cup roasted sweet potatoes (for extra fiber)
  2. ½ tsp chili flakes (for spice)
  3. 1 tbsp hemp seeds (for more protein)

Substitutions:

  • Nut-free: No changes needed—this recipe is nut-free!
  • Extra protein: Add grilled tempeh or tofu.
  • No quinoa? Swap for cauliflower rice or brown rice.

Step-by-Step Instructions

  1. Cook the Quinoa:
    • Rinse quinoa and add to a pot with 1 cup water and ¼ tsp salt.
    • Bring to a boil, then reduce heat and simmer for 15 minutes.
    • Remove from heat, fluff with a fork, and let cool slightly.
  2. Prepare the Spiced Chickpeas:
    • Heat 1 tbsp olive oil in a pan over medium heat.
    • Add chickpeas, paprika, cumin, garlic powder, salt, and black pepper.
    • Sauté for 5–7 minutes, stirring frequently, until crispy.
  3. Make the Tahini Dressing:
    • In a small bowl, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and water until smooth.
  4. Assemble the Bowl:
    • Divide quinoa and leafy greens into two bowls.
    • Add spiced chickpeas, shredded carrots, cucumber, and sliced avocado.
    • Drizzle with tahini dressing and top with pumpkin seeds.
  5. Serve & Enjoy:
    • Mix everything together and enjoy immediately!

Nutritional Information (Per Serving)

  • Calories: 420
  • Protein: 15 g
  • Fats: 20 g
  • Carbohydrates: 45 g
  • Fiber: 10 g
  • Sugar: 5 g

Vitamins & Benefits

  • Chickpeas: High in plant-based protein and fiber.
  • Quinoa: A complete protein with essential amino acids.
  • Tahini: Packed with healthy fats and calcium.

Did you know? Quinoa is technically a seed, not a grain, and it’s one of the few plant-based sources of complete protein!

Storage Tips

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Dressing Storage: Keep separately in a jar for up to 5 days.
  • Meal Prep Tip: Make a batch of chickpeas and quinoa for quick assembly throughout the week!

FAQ

Can I make this bowl ahead of time?
✔️ Yes! Assemble everything except the avocado and dressing, and store in the fridge.

How do I make it spicier?
✔️ Add extra chili flakes or a dash of hot sauce to the dressing.

What can I serve this with?
✔️ Pair with roasted vegetables or a side of hummus and pita.

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