Roasted Chickpea Quinoa Buddha Bowl

The moment I first tasted a Roasted Chickpea Quinoa Buddha Bowl, I knew I had stumbled upon something magical. It was one of those busy weeknights when I craved a meal that was both nourishing and quick to prepare. As I combined the earthy flavors of the roasted chickpeas with the fluffy texture of quinoa and a vibrant medley of vegetables, I felt a sense of excitement. This dish not only satisfied my hunger but also nourished my soul. The beautiful colors and textures reminded me of the simple pleasures in life—eating well and enjoying wholesome meals. Who knew that a bowl of goodness could evoke such happiness?

Key Ingredients for Roasted Chickpea Quinoa Buddha Bowl

Every ingredient in this Roasted Chickpea Quinoa Buddha Bowl plays a crucial role in creating a flavorful and satisfying meal. The combination of plant-based proteins, fresh vegetables, and spices makes this dish not only delicious but also nourishing.

• 1 teaspoon sea salt – Enhances the flavors of the other ingredients and brings out their natural essence.
• ½ teaspoon dried oregano – Adds an aromatic hint that pairs well with the chickpeas.
• ¼ teaspoon freshly ground black pepper – Provides a subtle kick that complements the dish.
• ¼ teaspoon onion powder – Infuses a savory depth to the roasted chickpeas.
• ¼ teaspoon garlic powder – Adds richness and flavor without the hassle of fresh garlic.
• 1 cup chickpeas (drained, rinsed, and dried) – The hearty base of the bowl, offering protein and fiber.
• 1 teaspoon olive oil – Helps in roasting the chickpeas and adds healthy fats.
• 2 cups mixed greens or chopped romaine lettuce – A fresh, crunchy element that lightens the dish.
• 1 cup cooked tricolor quinoa – Adds texture and a colorful visual, along with additional nutrients.
• 2 medium cucumbers (peeled, seeded, and cut into small cubes) – Offers a refreshing crunch.
• 1 medium yellow bell pepper, cut into small cubes – Adds sweetness and vibrant color.
• 1 cup grape tomatoes, halved – Juicy and tangy, these tomatoes are bursting with flavor.
• ¼ cup pitted kalamata olives – Provide a briny contrast that rounds out the bowl.
• 4 tablespoons prepared hummus – Creamy and rich, it ties the dish together.
• pinch of smoked paprika – Adds a warm, smoky flavor that elevates the dish.

Step by Step Guide for Roasted Chickpea Quinoa Buddha Bowl

Making a Roasted Chickpea Quinoa Buddha Bowl is not only a simple task but also an enjoyable experience. Follow these steps to create your colorful and nutritious bowl.

1. Preheat your oven to 400°F (200°C). This will ensure the chickpeas roast perfectly, becoming crispy and flavorful.
2. Line a rimmed baking sheet with parchment paper. This helps with easy cleanup and prevents the chickpeas from sticking.
3. In a small bowl, mix together the sea salt, dried oregano, black pepper, onion powder, and garlic powder. This spice mix will coat the chickpeas beautifully.
4. In a larger bowl, add the chickpeas along with the olive oil. Drizzle the oil over the beans and toss to coat them well.
5. Now, sprinkle the spice mix over the chickpeas and toss again to ensure they are evenly coated.
6. Spread the seasoned chickpeas out on the prepared baking sheet. Make sure they’re in a single layer for even roasting.
7. Bake them in the preheated oven for 30 minutes, stirring halfway through to ensure even cooking. You’re looking for a golden brown color and a crispy texture.
8. While the chickpeas are baking, prepare your bowls. Divide the mixed greens between two bowls as the base.
9. Next, add the cooked quinoa on top of the greens, creating a cozy layer.
10. Now comes the fun part: add the cucumbers, yellow bell pepper, grape tomatoes, and kalamata olives. Arrange them beautifully over the quinoa.
11. Once the chickpeas are done roasting, remove them from the oven and let them cool slightly before topping your bowls.
12. Top each bowl with a generous scoop of hummus, about 2 tablespoons per bowl.
13. Finish with a sprinkle of smoked paprika over the hummus and serve immediately. Enjoy your deliciously colorful Roasted Chickpea Quinoa Buddha Bowl!

Make It Your Own

Customizing the Roasted Chickpea Quinoa Buddha Bowl is part of the fun! Here are some ideas to make it your own:

• Storage: To store leftovers, keep the chickpeas, quinoa, and vegetables in separate airtight containers in the fridge for up to three days.
• Freezing: You can freeze the roasted chickpeas in a single layer on a baking sheet, then transfer to a freezer bag for up to three months.
• Pairing: Serve with a side of pita bread or flatbreads for a heartier meal.
• Variations: Try different grains like farro or barley in place of quinoa for a new twist.
• Add Protein: For extra protein, consider adding some crumbled feta or a boiled egg on top.
• Dressings: Drizzle with tahini sauce or lemon vinaigrette for an added tangy flavor.
• Seasoning: Experiment with different spices like cumin or coriander for a new flavor profile.

Serving Options for Roasted Chickpea Quinoa Buddha Bowl

When it comes to serving your Roasted Chickpea Quinoa Buddha Bowl, the options are plentiful. Here are some ideas to elevate your serving experience:

• Lunch or Dinner: This bowl is perfect for either a light lunch or a wholesome dinner option, making it versatile for any meal of the day.
• Meal Prep: Prepare several bowls at once and enjoy them throughout the week for quick lunches.
• Seasonal Pairings: In the summer, add grilled zucchini or bell peppers for a smoky flavor. In the fall, roasted sweet potatoes can add warmth.
• Perfect for Gatherings: Serve this dish at potlucks or gatherings for a colorful and healthy option everyone will love.
• Accompaniments: Pair with a refreshing cucumber salad or a light soup to complete your meal.
• Presentation: Use colorful bowls and garnish with fresh herbs like parsley or cilantro for an appealing look.
• Condiments: Offer a variety of dressings or sauces on the side, so guests can personalize their bowls.

FAQ

Conclusion

The Roasted Chickpea Quinoa Buddha Bowl is truly a delightful blend of flavors and textures, making it a favorite in our home. It’s not just a meal; it’s a celebration of wholesome ingredients coming together in a colorful display. I encourage you to try making this bowl yourself, as it’s both nourishing and incredibly satisfying. Enjoy your cooking journey and the joy of sharing this vibrant dish with loved ones!

Roasted Chickpea Quinoa Buddha Bowl

Satisfy your cravings with this vibrant Roasted Chickpea Quinoa Buddha Bowl. Packed with protein, fiber, and fresh ingredients, it’s an easy weeknight dinner that will keep you nourished and happy. Perfect for meal prep or a quick lunch!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Mediterranean

Servings 2 servings

Calories 425 kcal

Equipment

• Wooden Spoon
• Peeler
• Mixing Bowl
• Chef's Knife
• Baking Sheet
• Oven

Ingredients

  

• 1 teaspoon sea salt
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 cup chickpeas (drained, rinsed, and dried)
• 1 teaspoon olive oil
• 2 cups mixed greens or chopped romaine lettuce
• 1 cup cooked tricolor quinoa
• 2 medium cucumbers (peeled, seeded, and cut into small cubes)
• 1 medium yellow bell pepper (cut into small cubes)
• 1 cup grape tomatoes (halved)
• ¼ cup pitted kalamata olives
• 4 tablespoons prepared hummus
• pinch of smoked paprika

Instructions

 

• Preheat your oven to 400°F (200°C). This will ensure the chickpeas roast perfectly, becoming crispy and flavorful.
• Line a rimmed baking sheet with parchment paper. This helps with easy cleanup and prevents the chickpeas from sticking.
• In a small bowl, mix together the sea salt, dried oregano, black pepper, onion powder, and garlic powder. This spice mix will coat the chickpeas beautifully.
• In a larger bowl, add the chickpeas along with the olive oil. Drizzle the oil over the beans and toss to coat them well.
• Now, sprinkle the spice mix over the chickpeas and toss again to ensure they are evenly coated.
• Spread the seasoned chickpeas out on the prepared baking sheet. Make sure they’re in a single layer for even roasting.
• Bake them in the preheated oven for 30 minutes, stirring halfway through to ensure even cooking. You’re looking for a golden brown color and a crispy texture.
• While the chickpeas are baking, prepare your bowls. Divide the mixed greens between two bowls as the base.
• Next, add the cooked quinoa on top of the greens, creating a cozy layer.
• Now comes the fun part: add the cucumbers, yellow bell pepper, grape tomatoes, and kalamata olives. Arrange them beautifully over the quinoa.
• Once the chickpeas are done roasting, remove them from the oven and let them cool slightly before topping your bowls.
• Top each bowl with a generous scoop of hummus, about 2 tablespoons per bowl.
• Finish with a sprinkle of smoked paprika over the hummus and serve immediately. Enjoy your deliciously colorful Roasted Chickpea Quinoa Buddha Bowl!

Notes

If you are preparing this recipe as gluten-free, just be sure to use brands of chickpeas and hummus that are known to be GF.

Keyword Buddha Bowl Recipe, Chickpea Quinoa Bowl, Healthy Buddha Bowl, Vegan Quinoa Bowl