Warm Spiced Chickpea & Quinoa Buddha Bowl
Roasted smoked paprika chickpeas, sweet potatoes and crisp kale over quinoa with lemon tahini.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
- Protein
- ~16 gestimate per serving
A Buddha bowl is a loose term for a bowl of grains, vegetables and plant protein. This one roasts chickpeas, sweet potatoes and kale together; the kale crisps at the edges like chips.
Why this recipe works
Adding the kale late keeps it from burning while still crisping the edges.
Ingredient notes
About 16 grams of protein per bowl (an estimate).
Common mistakes
- Roasting the kale for the full time.
- Crowding the pan.
What to serve with it
Pumpkin seeds.
Meal prep
Kale softens but still tastes good for 4 days.
More bowls like this
Cooking tips
Dry the chickpeas very well. Massage oil into the kale.
Swaps and variations
Use butternut squash. Add a soft-boiled egg if not vegan.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Warm Spiced Chickpea & Quinoa Buddha Bowl
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
- Protein
- ~16 g
Ingredients
You’ll need: rimmed sheet pan; medium saucepan with lid; small bowl
Method
-
Heat the oven to 425°F (220°C). Toss the sweet potatoes and chickpeas with 1 1/2 tablespoons oil, smoked paprika, garlic powder and 3/4 teaspoon salt and roast 20 minutes.
-
Toss the kale with the remaining oil and add to the pan. Roast 6 to 8 minutes more, until crisp at the edges.
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes; rest 5 minutes.
-
Whisk the tahini, lemon juice, warm water and remaining salt.
-
Divide quinoa among 4 bowls, top with the roasted mixture and drizzle with tahini.
Questions
What is a Buddha bowl?
A bowl of grains, vegetables and plant protein with a dressing.
Can I use spinach?
Add it raw at the end instead of roasting.
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