This chickpea and avocado Buddha bowl is a wholesome meal that's both filling and flavorful, perfect for a nutritious lunch or dinner.
Roasted chickpeas add a delightful crunch and protein boost while creamy avocado balances the bowl with healthy fats.
Quinoa forms a fluffy base, complemented by colorful vegetables and a smooth tahini dressing for a satisfying, plant-based meal.
Why You’ll Love This Recipe
- Roasting chickpeas enhances their texture and flavor, adding a crunchy element to the bowl.
- The creamy tahini dressing brings richness and tanginess to complement the fresh ingredients.
- This bowl combines protein, fiber, healthy fats, and a variety of vegetables for balanced nutrition and taste.
Chickpea and Avocado Buddha Bowl with Tahini Dressing
Enjoy a nutrient-packed chickpea and avocado Buddha bowl loaded with quinoa, colorful veggies, and a creamy tahini dressing that's easy and delicious.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 Buddha bowls
Ingredients
- 1 cup dry quinoa (170g), rinsed
- 1 can (15 oz/425g) chickpeas, drained, rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon warm water (more for desired consistency)
- 1 clove garlic, minced
- 1/2 teaspoon maple syrup or honey
- Salt to taste
Instructions
- Cook the Quinoa Preheat your oven to 400°F (200°C). Cook quinoa in 2 cups (480 ml) boiling water with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Roast the Chickpeas Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on a baking sheet. Roast in the oven for 20-25 minutes, shaking the pan halfway through, until crispy and golden. Let cool slightly.
- Prepare the Tahini Dressing In a small bowl, whisk together tahini, lemon juice, warm water, minced garlic, maple syrup, and salt until smooth and creamy. Add more water if needed to reach a pourable consistency.
- Assemble the Buddha Bowls Divide the cooked quinoa among four bowls. Top each with roasted chickpeas, avocado slices, cherry tomatoes, cucumber, shredded carrots, and chopped cilantro. Drizzle with tahini dressing and serve immediately.
Helpful Tips
- Use canned chickpeas for convenience, but be sure to rinse and drain them well before roasting to remove excess sodium and starch.
- If you prefer a spicier dressing, add a pinch of cayenne pepper or chili flakes to the tahini sauce.
- Leftover quinoa and roasted chickpeas can be refrigerated separately and combined fresh when ready to serve for best texture.
Storage and Make-Ahead
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days.
Roasted chickpeas are best enjoyed within 1 day to retain crispness; reheat briefly in a hot oven to refresh their texture.
Avoid storing assembled bowls to prevent avocado browning and soggy vegetables.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free, but ensure the tahini and other store-bought ingredients have no gluten cross-contamination.
How do I store leftovers safely?
Store cooked quinoa and roasted chickpeas separately in airtight containers in the fridge within two hours of cooking and consume within 3 days.
Can I use dried chickpeas instead of canned?
Yes, soak and cook dried chickpeas thoroughly to an internal temperature of at least 165°F (74°C) before roasting to ensure they are safe to eat.
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