Chickpea Buddha Bowl
Plant-based protein bowl with roasted chickpeas and tahini dressing. Vegan, nutritious, and Instagram-worthy.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 2
- Difficulty
- easy
- Cuisine
- Mediterranean
- vegan
- plant-based
- buddha-bowl
- healthy
- high-fiber
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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.