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Chickpea Buddha Bowl
Plant-based protein bowl with roasted chickpeas and tahini dressing. Vegan, nutritious, and Instagram-worthy.
Prep
15 min
Cook
25 min
Servings
2
Difficulty
easy
Total Time
40 min
veganplant-basedbuddha-bowlhealthyhigh-fiber
Ingredients
Servings:
2
2cansChickpeas, 15 oz each, drained
4cupsBaby kale, massaged
1avocadoAvocado, sliced
2carrotsCarrots, shredded
1cupQuinoa, cooked
3tbspTahini
2tbspLemon juice
2tbspOlive oil
1tspCumin
1tspSalt
Nutrition
Calories
390
195 per serving
Protein
16g
32% DV
Fat
16g
23% DV
Carbs
52g
17% DV
Macronutrient Breakdown
Protein16%
Fat37%
Carbs53%
Fiber
14g
Sodium
580mg
% Daily Values based on a 2000 calorie diet
Step-by-Step
1
Preheat oven to 425°F.
2
Toss chickpeas with olive oil, cumin, and salt.
3
Roast chickpeas for 20-25 minutes until crispy.
25m
4
Massage kale with a pinch of salt.
5
Whisk tahini, lemon juice, and water for dressing.
6
Arrange quinoa, kale, chickpeas, carrots, and avocado in bowls.
7
Drizzle with tahini dressing.