Roasted Chickpea Buddha Bowl (Printable View)

A wholesome bowl with crispy chickpeas, roasted veggies, fluffy rice, and creamy tahini sauce.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Roasted Vegetables

08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, chopped
10 - 1 small red onion, sliced
11 - 1 small zucchini, sliced
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Rice

15 - 1 cup brown rice
16 - 2 cups water
17 - 1/4 teaspoon salt

→ Tahini Sauce

18 - 1/4 cup tahini
19 - 2 tablespoons lemon juice
20 - 2 tablespoons water
21 - 1 clove garlic, minced
22 - 1/2 teaspoon maple syrup or honey
23 - 1/4 teaspoon salt

→ Assembly

24 - 3.5 oz baby spinach or mixed greens
25 - 2 tablespoons chopped fresh parsley or cilantro
26 - Lemon wedges (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with paper towels. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on one prepared baking sheet.
03 - Toss diced sweet potato, chopped red bell pepper, sliced onion, and sliced zucchini with olive oil, salt, and black pepper. Arrange on the second baking sheet.
04 - Roast chickpeas and vegetables in the oven for 25 to 30 minutes, stirring halfway through, until the chickpeas are crisp and the vegetables are tender and caramelized.
05 - While roasting, rinse the brown rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 30 to 35 minutes until tender. Fluff with a fork.
06 - Whisk together tahini, lemon juice, water, minced garlic, maple syrup, and salt until smooth. Add additional water if a thinner consistency is desired.
07 - Divide rice among four bowls. Top with roasted chickpeas, roasted vegetables, and baby spinach or mixed greens. Drizzle with tahini sauce and garnish with fresh herbs and optional lemon wedges.

# Expert Advice:

01 -
  • The roasted chickpeas get crispy on the outside while staying creamy inside, making them so addictive you'll find yourself picking extras off the pan.
  • Everything comes together in under an hour, and most of it happens while you're not actively cooking.
  • One bowl feeds you for hours without the afternoon energy crash, and it tastes better as leftovers the next day.
02 -
  • The chickpeas won't get crispy if they're wet—I learned this the hard way the first time, and it changed everything when I started treating them like they deserved respect and a proper dry-off.
  • Tahini thickens as it cools, so make it slightly thinner than you think you want it, and if you're making these bowls to eat later, store the sauce separately so it stays pourable.
  • Roasting on high heat for less time gives you crispy chickpeas and caramelized vegetables faster than a gentle roast, and the flavor payoff is worth the attention.
03 -
  • Don't skip the step of patting the chickpeas dry—it's the difference between crunchy and mushy, and it takes literally thirty seconds.
  • If your tahini sauce breaks or gets too thick, whisk in water a teaspoon at a time until it's smooth and pourable again, and keep tasting as you go.
  • Roast your vegetables and chickpeas on separate sheets so the chickpeas can roll around and get evenly crispy instead of getting steamed by the wet vegetables.
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