Chickpea Buddha Bowl

Crispy roasted spiced chickpeas served over fluffy brown rice with shredded greens, roasted vegetables, and a creamy lemon-tahini dressing. A well-balanced, plant-based bowl that's as nourishing as it is colorful.

By YumYum Editorial · Healthy & Wellness

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4

Ingredients

• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt, divided
• 1 cup brown rice, rinsed
• 2 cups water or vegetable broth
• 1 medium sweet potato, cubed
• 2 cups shredded kale or baby spinach
• 1/2 cup shredded purple cabbage
• 1 medium carrot, shaved into ribbons
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2-3 tablespoons warm water, to thin

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, and 1/4 teaspoon salt; spread on a baking sheet.
3. Toss the sweet potato cubes with the remaining tablespoon of olive oil and 1/4 teaspoon salt on a separate baking sheet.
4. Roast both trays for 25-30 minutes, shaking the chickpeas halfway, until the chickpeas are golden and crisp and the sweet potato is fork-tender.
5. Meanwhile, combine the brown rice and water in a saucepan, bring to a boil, cover, and simmer 35-40 minutes until tender; season with the remaining 1/4 teaspoon salt.
6. Whisk together the tahini, lemon juice, maple syrup, and enough warm water to reach a pourable dressing consistency.
7. Massage the kale with a splash of the dressing to soften it slightly.
8. Assemble bowls with rice, roasted chickpeas, roasted sweet potato, massaged kale, cabbage, and carrot ribbons.
9. Drizzle generously with the lemon-tahini dressing and serve.