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Chickpea Buddha Bowl

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A nourishing, colorful meal packed with fresh vegetables, hearty grains, and golden spiced chickpeas. Drizzled with creamy turmeric tahini dressing for a wholesome, satisfying dish.

Ingredients

Bowl:

2 carrots

3 cups kale

6 radishes

1 1/2 cups cooked brown rice (about 1/2 cup or 100g uncooked)

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

Instructions

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

Notes

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 lemon vinaigrette or peanut sauce.

Add tofu or tempeh for more protein.

Nutrition

Find it online: https://familydinnercooking.com/chickpea-buddha-bowl/