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!
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.