Chickpea Buddha Bowl

Course: Dinner, Lunch, Salad

Cuisine: American, Asian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 862kcal

Author: Shruthi Baskaran-Makanju

My chickpea buddha bowl has crispy roasted chickpeas, sweet potatoes, charred broccoli, and quinoa with a creamy peanut-ginger dressing. High protein, perfect for meal prep.

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Ingredients

For the quinoa:

1 cup quinoa rinsed
2 cups vegetable broth low-sodium preferred

For the roasted vegetables:

1 15-oz can chickpeas drained and rinsed
3 tablespoons vegetable oil divided
1 teaspoon garlic powder
½ teaspoon ground ginger
¾ teaspoon kosher salt divided
½ teaspoon black pepper divided
2 medium sweet potatoes peeled and cut into ½-inch cubes
1 medium red onion cut into wedges
1 lb broccoli florets about 4 cups

For the peanut-ginger dressing:

¼ cup creamy peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar unseasoned
1 tablespoon pure maple syrup
1 teaspoon toasted sesame oil
1 teaspoon fresh ginger
1 clove garlic minced
2 tablespoons warm water to thin

For the bowls:

5 oz baby spinach ~4 cups
1 cup frozen shelled edamame thawed
1 medium avocado sliced
2 tablespoons sesame seeds
2 green onions sliced
chili garlic sauce for serving (optional)

Instructions

Cook the quinoa:

Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.

Roast the vegetables and chickpeas:

Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper.
Pat chickpeas dry with a clean kitchen towel or paper towels. Toss with 1 tablespoon oil, ½ teaspoon garlic powder, ¼ teaspoon ginger, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on one baking sheet.
On the second baking sheet, toss sweet potatoes and red onion with 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread on one half of the sheet.
Toss broccoli florets with remaining 1 tablespoon oil, ½ teaspoon garlic powder, ¼ teaspoon ginger, and remaining ¼ teaspoon salt. Spread on the other half of the sheet.
Roast both sheets for 25-30 minutes, tossing halfway through. Chickpeas should be golden and slightly crispy on the outside but still tender inside. Sweet potatoes should be fork-tender and broccoli should be charred at the edges.

Make the dressing:

While vegetables roast, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and garlic in a small bowl. Add warm water 1 tablespoon at a time until dressing reaches pourable consistency. Set aside.

Assemble the bowls:

Divide quinoa among 4 bowls. Top each with spinach, roasted sweet potatoes, broccoli, red onion, chickpeas, and edamame.
Add sliced avocado and drizzle generously with peanut-ginger dressing. Sprinkle with sesame seeds and green onions.
Serve with chili garlic sauce on the side for those who want heat.

Notes

Pat chickpeas very dry for crispier results
Don't overcrowd the baking sheets—use two sheets for proper roasting
Broccoli and sweet potatoes cook at different rates; check broccoli at 20 minutes
Dressing thickens in the fridge; add a splash of warm water to loosen
Cook quinoa and roast vegetables on Sunday for meal prep
Store dressing separately in a mason jar
Assemble bowls fresh each day for best texture
Edamame can be added frozen to warm quinoa—it will thaw quickly

Nutrition