Roasted Chickpea Buddha Bowl (Printable)

A nourishing bowl with crispy chickpeas, roasted vegetables, fluffy rice, and creamy tahini sauce.

# What You Need:

→ Roasted Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Roasted Vegetables

08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, chopped
10 - 1 small red onion, sliced
11 - 1 small zucchini, sliced
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Rice

15 - 1 cup brown rice
16 - 2 cups water
17 - 1/4 teaspoon salt

→ Tahini Sauce

18 - 1/4 cup tahini
19 - 2 tablespoons lemon juice
20 - 2 tablespoons water
21 - 1 clove garlic, minced
22 - 1/2 teaspoon maple syrup or honey
23 - 1/4 teaspoon salt

→ Assembly

24 - 100 g (about 3.5 oz) baby spinach or mixed greens
25 - 2 tablespoons chopped fresh parsley or cilantro
26 - Lemon wedges (optional)

# Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a paper towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on one baking sheet.
03 - Toss diced sweet potato, chopped bell pepper, sliced onion, and zucchini with olive oil, salt, and black pepper. Arrange in a single layer on the second baking sheet.
04 - Place both baking sheets in the oven. Roast for 25 to 30 minutes, stirring once halfway through, until chickpeas are crispy and vegetables are tender with caramelized edges.
05 - While roasting, rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 30 to 35 minutes until tender. Fluff with a fork.
06 - In a mixing bowl, whisk tahini, lemon juice, water, minced garlic, maple syrup, and salt until smooth. Add additional water for desired consistency if needed.
07 - Divide cooked rice evenly among four bowls. Top with roasted chickpeas, roasted vegetables, and baby spinach or mixed greens. Drizzle with tahini sauce and garnish with chopped herbs and lemon wedges if desired.

# Expert Suggestions:

01 -
  • Those roasted chickpeas get so crispy and addictive you'll find yourself snacking straight from the baking sheet.
  • It comes together in under an hour but tastes like you spent your whole afternoon cooking.
  • Vegan, gluten-free, and genuinely delicious—no one feels like they're eating a compromise meal.
02 -
  • Pat those chickpeas completely dry before tossing with oil—I learned this the hard way when wet chickpeas steamed instead of crisped.
  • Tahini sauce thickens as it sits, so whisk it just before serving and add extra water if needed to get it back to drizzling consistency.
03 -
  • Don't skip rinsing the brown rice before cooking—it removes excess starch and makes the grains fluffier and separate.
  • If you're cooking for a crowd, roast double the chickpeas and vegetables, they store beautifully and you'll have bowls ready whenever hunger strikes.
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