Chickpea Buddha Bowl

Why You’ll Love This Recipe

This bowl offers a delicious balance of flavors, textures, and nutrients. The golden chickpeas are fragrant and flavorful, the fresh vegetables add crunch, and the turmeric tahini dressing ties everything together with a rich, earthy creaminess. It’s plant-based, customizable, and great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bowl
2 carrots
3 cups kale
6 radish
1 1/2 cups cooked brown rice (around 1/2 cup or 100g uncooked rice)
1 avocado

golden chickpeas
1 tablespoon extra virgin olive oil
2 spring onions (or 1 yellow onion)
1 clove garlic, minced
1 teaspoon cumin seeds
1 can chickpeas, drained (14.5 oz)
1 teaspoon turmeric powder
Salt
Black pepper

toppings
1 spring onion
Chili
Salad cress or microgreens
Sesame seeds

dressing
2 servings turmeric tahini dressing

Directions

1. Prepare the vegetables: Slice carrots and radishes thinly. Remove kale stems and chop the leaves. Slice the avocado just before serving.
2. Cook the chickpeas: Heat olive oil in a skillet over medium heat. Add spring onions (or yellow onion) and sauté for 3–4 minutes until softened. Add garlic and cumin seeds; cook for 1 minute until fragrant.
3. Add chickpeas, turmeric, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chickpeas are golden and lightly crispy.
4. Assemble the bowls: Divide the cooked brown rice among serving bowls. Arrange kale, carrots, radishes, avocado, and golden chickpeas on top.
5. Add toppings: Sprinkle with sliced spring onion, chili, salad cress, and sesame seeds.
6. Drizzle generously with turmeric tahini dressing and serve.

Servings and timing

Serves: 2–3 people
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Swap brown rice for quinoa, bulgur, or couscous.
• Add roasted sweet potato or pumpkin for extra heartiness.
• Use spinach or arugula instead of kale.
• Replace turmeric tahini dressing with a lemon vinaigrette or peanut sauce.
• Add tofu or tempeh for more protein.

Storage/Reheating

Store all components separately in the refrigerator for up to 3 days. The chickpeas can be reheated in a skillet over medium heat until warm and crispy again. The dressing should be stored in a sealed jar and shaken before use. Avocado is best sliced fresh before serving.

FAQs

Can I use canned chickpeas without cooking them?

Yes, but cooking them with spices adds more flavor and texture.

What if I don’t have turmeric tahini dressing?

You can substitute with hummus, tahini lemon dressing, or a simple olive oil and lemon mix.

Can I make this gluten-free?

Yes, just ensure your grains and toppings are gluten-free.

How do I make the chickpeas crispier?

Dry them well before cooking and let them sit in the pan without stirring too often.

Can I roast the chickpeas instead?

Absolutely roast at 400°F for about 20–25 minutes for a different texture.

What other veggies can I add?

Cucumber, cherry tomatoes, or roasted peppers work well.

Is this bowl good for meal prep?

Yes, just store components separately and assemble before eating.

Can I serve it cold?

Yes, it’s delicious both warm and chilled.

How spicy can I make this?

Add extra chili flakes, sriracha, or a spicy dressing.

Can I replace kale with another leafy green?

Yes, spinach, Swiss chard, or baby greens are all good options.

Conclusion

The Chickpea Buddha Bowl is a vibrant, filling, and nutrient-rich meal that’s easy to prepare and endlessly adaptable. With golden spiced chickpeas, crisp veggies, hearty grains, and a creamy turmeric tahini dressing, it’s a balanced dish that will leave you feeling satisfied and energized.

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