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- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper, to taste - 1 cup quinoa - 2 cups vegetable broth - 1 avocado, sliced - 1 cup cherry tomatoes, halved - 1 cup baby spinach or mixed greens - 1/4 cup tahini - 2 tablespoons lemon juice - 1 tablespoon maple syrup or honey - Fresh cilantro or parsley for garnish Each serving of this Spicy Chickpea Buddha Bowl packs a nutritious punch. You get about: - Calories: 550 - Protein: 18g - Carbohydrates: 70g - Fiber: 12g - Fat: 25g These nutrients help keep you full and satisfied. You can easily swap ingredients to fit your needs. Here are some ideas: - Chickpeas: Use black beans or lentils for a different taste. - Quinoa: Brown rice or couscous works well too. - Tahini: Sunflower seed butter or yogurt can replace tahini. - Spinach: Kale or arugula offers a nice twist. - Sweetener: Agave syrup or a sugar alternative can replace maple syrup. These swaps keep the dish delicious while catering to your dietary needs. For the full recipe, check the recipe section. This recipe is simple. It takes about 40 minutes. You will need to roast the chickpeas, cook the quinoa, and prepare the dressing. Gather all your ingredients first. This makes cooking easier and more fun. 1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This step is key for crispy chickpeas. 2. Prepare Chickpeas: In a bowl, mix the drained and rinsed chickpeas with olive oil and spices. Use smoked paprika, cumin, cayenne pepper, salt, and pepper. Toss them well so they’re coated nicely. 3. Roast Chickpeas: Spread the seasoned chickpeas on a baking sheet. Bake for 20-25 minutes. Shake the pan halfway through. This helps them get crispy and golden. 4. Cook Quinoa: While the chickpeas roast, rinse 1 cup of quinoa under cold water. In a saucepan, combine it with 2 cups of vegetable broth. Bring this mixture to a boil. Then reduce the heat and cover it. Let it simmer for about 15 minutes. When done, remove from heat and let it sit for 5 minutes. Fluff it with a fork afterward. 5. Prepare Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and a pinch of salt. Add water, one tablespoon at a time, until it is drizzly but not too thin. Now it’s time to put it all together. In serving bowls, start with a base of quinoa. Then layer baby spinach, roasted chickpeas, avocado slices, and cherry tomatoes on top. Drizzle the tahini dressing over everything. Finally, garnish with fresh cilantro or parsley. Enjoy your Spicy Chickpea Buddha Bowl! For the full recipe, check the previous section. To get crispy chickpeas, start with a can of drained and rinsed chickpeas. Make sure to dry them well with a clean towel. If they are wet, they won’t get crispy. Use olive oil and spices to coat them evenly. Spread the chickpeas in a single layer on a baking sheet. Roast them at 425°F (220°C) for about 20-25 minutes. Shake the pan halfway through to ensure even cooking. You want them golden and crunchy, not burnt. Rinsing your quinoa is a must. This removes the bitter coating called saponin. Use a ratio of 1 cup quinoa to 2 cups vegetable broth for added flavor. Bring it to a boil, then reduce to a simmer. Cover the pot and let it cook for about 15 minutes. Once done, let it sit for 5 minutes. Fluff it with a fork to avoid clumps. Overcooking quinoa can make it mushy, so keep an eye on it. The tahini dressing should be creamy yet pourable. Start by mixing tahini, lemon juice, and maple syrup. Add a pinch of salt for flavor. Then, slowly add water a tablespoon at a time. This will help you reach the perfect consistency. It should drizzle nicely over your bowl but not be too runny. If it is too thick, just add more water until it looks right. {{image_2}} If you want to change up the protein in your bowl, try different options. You can use lentils instead of chickpeas. Cook them until tender for a nice, soft texture. Another great choice is tofu. Press it to remove water, then cube it up. Marinate it with the same spices before roasting. Tempeh also adds a nutty flavor. It has more protein and a unique texture that many love. Quinoa is a fantastic choice, but you can explore other grains too. Brown rice works well and adds a chewy texture. For a lighter option, try cauliflower rice. It’s low in carbs and adds a fresh taste. Farro or barley can be great, hearty options too. Each grain brings its own flavor and texture, making your bowl fun and varied. Toppings can really elevate your bowl. Try adding roasted vegetables for extra flavor. Sweet potatoes, bell peppers, or zucchini all roast well. You can also sprinkle some nuts or seeds on top. Almonds or pumpkin seeds add crunch and healthy fats. Fresh herbs like basil or dill can brighten up the dish. Serve with a wedge of lemon for a zesty kick. These small changes can make a big difference in taste and presentation. For the complete recipe, check out the Full Recipe. Once you finish your meal, store leftovers in an airtight container. Place them in the fridge. This keeps the flavors fresh. You can store the Spicy Chickpea Buddha Bowl for up to three days. If you have leftover dressing, keep it in a separate container. To reheat, use the microwave for quick warming. Heat for about one to two minutes. Stir halfway through to ensure even heating. If you prefer, you can reheat on the stove. Just add a splash of water to keep it moist. Warm it over low heat until heated through. Most ingredients have a decent shelf life. Chickpeas can last for years if canned. Fresh produce, like avocado and spinach, lasts about five days. Quinoa can last for two to three years in a dry, cool place. Check for any signs of spoilage before using old ingredients. If you don't have tahini, you can use peanut butter or almond butter. Both options add creaminess. You can also try sunflower seed butter for a nut-free choice. If you want a lighter sauce, use Greek yogurt or a mix of olive oil and lemon juice. Yes, this bowl is gluten-free! The chickpeas and quinoa do not contain gluten. They are safe for those with gluten intolerance. Always check labels if you buy pre-packaged items. Absolutely! This recipe is already vegan. Just ensure you use maple syrup instead of honey. All other ingredients are plant-based, making it perfect for a vegan diet. To adjust the spice, change the amount of cayenne pepper. Start with less and add more to taste. You can also use milder spices like paprika. For less heat, skip the cayenne altogether. Yes, you can prep parts of this dish ahead of time. Cook the quinoa and roast the chickpeas early. Store them in the fridge. Assemble the bowl just before serving for the best taste. Check out the Full Recipe for more details. This blog post covered how to make a tasty Spicy Chickpea Buddha Bowl. You learned about the key ingredients and their nutrition, along with great substitutes for different diets. I shared easy steps for cooking and assembling your bowl. You also got tips for making perfect chickpeas and avoiding common quinoa mistakes. In the end, you have many options to customize this dish to your taste. Enjoy your cooking and feel good about your healthy meal!

Spicy Chickpea Buddha Bowl

Dive into the vibrant flavors of this Spicy Chickpea Buddha Bowl! Packed with protein, fresh veggies, and a zesty tahini dressing, it’s perfect for a healthy meal. Learn to roast chickpeas to crispy perfection and create fluffy quinoa that forms the hearty base of this delicious dish. Ready to impress at the dinner table?
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 cup quinoa

2 cups vegetable broth

1 avocado, sliced

1 cup cherry tomatoes, halved

1 cup baby spinach or mixed greens

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon maple syrup or honey

Fresh cilantro or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Chickpeas: In a bowl, mix chickpeas with olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper. Toss to coat well.

      Roast Chickpeas: 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.

        Cook Quinoa: 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.

          Prepare Dressing: 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.

            Assemble the Bowl: In serving bowls, start with a base of quinoa, then layer with baby spinach, roasted chickpeas, avocado slices, and cherry tomatoes.

              Drizzle with Dressing: Finally, drizzle the tahini dressing over the top and garnish with fresh cilantro or parsley.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 2