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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
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.