Spicy Chickpea Buddha Bowl Tasty and Easy Recipe

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 0.5 teaspoon cayenne pepper
• to taste salt and pepper
• 1 cup quinoa
• 2 cups vegetable broth
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach or mixed greens
• 0.25 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup or honey
• 1 fresh cilantro or parsley for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix chickpeas with olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper. Toss to coat well.
3. Spread the seasoned chickpeas on a baking sheet. Roast in the oven for 20-25 minutes, shaking the pan halfway through until they are crispy and golden.
4. While the chickpeas are roasting, rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until the quinoa is fluffy. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
5. In a small bowl, whisk together tahini, lemon juice, maple syrup, and a pinch of salt. Add water a tablespoon at a time until the desired consistency is reached. It should be drizzly but not too thin.
6. In serving bowls, start with a base of quinoa, then layer with baby spinach, roasted chickpeas, avocado slices, and cherry tomatoes.
7. Finally, drizzle the tahini dressing over the top and garnish with fresh cilantro or parsley.