chickpea bowl

Detox Moroccan Chickpea Glow Bowl: clean eating meets comfort food! vegetarian / vegan.

Detox Moroccan-Spiced Chickpea Glow Bowl

olive oil

onion

garlic,

chili powder and cumin

turmeric and garam masala

sea salt

dash of each -cinnamon and cayenne (to taste)

chickpeas

tomatoes

cucumbers

couscous

mint, parsley, cilantro

yogurt or hummus

lemon juice

pita

Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas &#8211; stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.

Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!

Looks amazing!

Also - can you have these recipes pull through to the "Recipes" tab? The last one on there is the Sweet Potato Casserole!

p.s. I know this, because I use your recipes exclusively to meal plan for my crazy week. I loooooooooove your recipes, they make me healthy and happy, and when I have people over, I fool them into thinking I'm a cooking wizard. I'm just borrowing your magic!

Yumm!! That looks like such a beautiful dish. Love cooking with chickpeas as well since they are so cheap (:

Hi Lindsay,   thanks for sharing such informative articles

Hi! Great recipe and, as always, great post! I don't use a lot of garam masala in my cooking, but I have to say that I just loved it in this recipe! I'll definitely be testing it out in my future recipes. Thanks for the inspiration!

I’ve made this for meal prepping during the week and it’s so delicious and satisfying !! Do you think it would freeze well if I made a double batch and put half in the freezer ?

Heavens!  This recipe is yummy!  Quick, flavorful, and cheap- my favorite way to cook!  I haven't found a recipe on this blog yet that I haven't loved!

This was a really good weeknight meal.  I added some of the same spices (cumin, garam masala) to the yogurt and served it with some golden raisins.  They provided a really nice little pop of sweetness to the dish.

Lindsay, I made this for dinner tonight and it was delicious.  The kitchen smelled so good as the chickpeas cooked.  My husband was thrilled--good and spicy but not hot.  That dash is just the right amount of cinnamon.  You nailed it!  Thanks for so many great recipes.

Would this be good with parmesan couscous? That's all I have on hand

I rarely comment but have been following POY for years and love all the recipes! I made this last night and the flavors are out of this world. We absolutely loved it. Thanks for another great recipe!

https://content.jwplatform.com/videos/6RqvKwZ6.mp4

Moroccan Spiced Chickpea Glow Bowl

Wholesome, satisfying bowls with warm cooked grains, crispy miso chickpeas, fresh veggies, and a tangy garlic sesame dressing! Just 10 ingredients and simple methods required.

Crispy Miso Chickpea Bowls with Garlic Sesame Dressing

cooked brown rice, rice noodles, quinoa, or cauliflower rice

Tbsp white

maple syrup

tsp chili garlic sauce

Tbsp maple syrup ((plus more to taste))

Tbsp coconut aminos ((or sub tamari

Tbsp lime juice

Tbsp rice vinegar

½ Tbsp sesame oil ((if oil-free omit))

½ cups thinly sliced vegetables ((such as red

salted peanuts or cashews ((optional))

Quick Ginger Garlic Miso Tahini Dressing ((optional))

If serving with grains, prepare at this time (follow links above for instructions).

In the meantime, if preparing chickpeas, preheat oven to 425 degrees F (218 C). Rinse and drain chickpeas well. Then pat very dry&nbsp;— this will help them crisp up.

To a medium mixing bowl add oil, miso paste, maple syrup, and chili garlic sauce or red pepper flake and whisk to combine. Then add chickpeas and toss to coat.

Arrange on a parchment-lined baking sheet (or more baking sheets as needed if increasing batch size) and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They're done when crisp and deep golden brown (see photo). Set aside.

Next prepare dressing by adding chili garlic paste or red pepper flake, maple syrup, coconut aminos or tamari, lime juice, vinegar, sesame oil, and garlic (optional) to a small mixing bowl and whisking to combine.

Taste and adjust flavor as needed, adding more lime or vinegar for acidity, salt or coconut aminos or tamari for saltiness, maple syrup for sweetness, or chili garlic sauce or red pepper flake for added heat. You want this to be quite flavorful so don’t be shy!

Prepare any vegetable garnishes / toppings at this time and set aside.

To serve, divide grains between serving bowls and top with chickpeas, veggies of choice, and dressing. This bowl is elevated with the addition of our Quick Ginger Garlic Miso Tahini Dressing as well!

Store leftovers covered in the refrigerator up to 3 days. Store with sauce(s) on the side. Not freezer friendly.

These Sweet Potato Buddha Bowls are topped with roasted sweet potatoes, peppers and chickpeas and drizzled with a tangy green mojo sauce. It&#039;s a healthy (vegetarian + vegan) dinner or lunch. 

Sweet Potato Buddha Bowl

quinoa

water

potatoes

Tablespoons olive oil (divided)

yeast

cumin

chipotle chili powder

salt

pepper

red bell peppers (sliced)

lime

Mojo Sauce (for serving)

Cilantro

Lime wedges

Avocado

Jalapeno

Sour cream

Sesame seeds

The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the morning glory family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. In some parts of the English-speaking world, sweet potatoes are locally known by other names, including "yam" and kumara. The young leaves and shoots are sometimes eaten as...

sweet potato

Cumin

sesame seed

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

avocado

lime wedge

Red Bell Pepper

Preheat oven to 425 degrees.

Rinse quinoa and add to pot with 2 cups water and a pinch of salt. Bring to boil then reduce heat to a simmer and cook for 15-20 minutes. Turn off heat and let stand 5-10 minutes.

Meanwhile, toss potatoes with 3 Tablespoons olive oil, nutritional yeast, cumin, chili powder, salt and pepper. Arrange in single layer on baking sheet. Roast for 15 minutes.

Add peppers to baking sheet and toss with remaining 1 Tablespoon olive oil. Bake for an additional 15-20 minutes until potatoes are tender and peppers are slightly charred.

Remove from oven and toss with chickpeas and lime zest. Season with additional salt and pepper, to taste.

While vegetables are roasting, prepare the Mojo Sauce.

To serve, top cooked quinoa with sweet potato-chickpea mixture, mojo sauce and additional toppings, as desired. Enjoy.

SUCH a yummy meal!! I whipped this up, pretty much as written, and enjoyed it THOROUGHLY. I used my finger to gather up every last drop of the mojo sauce!! My only mods- I used ancho chili powder because I didn't have chipotle. And I upped the garlic because I always do. ;-)
I topped with diced avocado and chopped kale (massaged with olive oil). Dear me, this was delicious.
OH~ and I am NOT a fan of cilantro...I was bold, however, and decided to use it (albeit, about 1/3 of what was called for) and I didn't even taste a hint of soap!!! It must have blended perfectly with the other flavors; glad I stuck with it. :)

Made this once and even my picky husband said we should have more meals like this.  So I'm making it again.  I want some crunch and I have some corn on the cob to use up so I'm going to barbeque it and add it as another element.

Delicious and easy peasy. The aroma of the roasted sweet potato with all its seasonings was *chef’s kiss.

Love this recipe, I could eat this every day!

5 stars!!!! This was delicious! My 3 year old ate his whole bowl… even my carnivore husband said “oh man, this has great flavors.” I was unsure of the sauce at first because I’m not the biggest fan of cilantro, but wow! It was so bright and tangy and full of flavor! This will definitely be added to the dinner rotation. Only element I was missing was a little bit of crunch, so maybe I’ll add some fried tempeh next time. Thank you.. time to check out your other recipes 🙂

I made this as is the first time and it turned out great. For each additional time I added more jalapenos to the mojo sauce because I found it to bland. I didn't add nutritional yeast and it turned out exactly the same. I actually been using this as a meal prep for lunches which makes 4 servings. Therefore I started adding 1.5 cups quinoa to make it more filling for me. Overall, great receipt!

I made this but subbed the sweet potatoes for marinated, pan-fried tofu and added sauteed collard greens.  It was a huge hit!  Thanks so much for sharing the recipe.

https://content.jwplatform.com/videos/mZN4ebig.mp4

This Buddha Bowl is topped with roasted sweet potatoes, peppers and chickpeas and drizzled with a tangy green mojo sauce. It&#39;s a healthy (vegetarian   vegan) dinner or lunch.

Sweet Potato &amp; Chickpea Buddha Bowl

Nourishing bowls filled with roasted vegetables and crispy chickpeas, topped with a creamy maple-dijon tahini dressing. Perfect for a healthy meal.

Roasted Veggie and Chickpea Bowls

broccoli florets.

Brussels sprouts, halved.

sweet potato,

(15 oz) chickpeas, drained and rinsed.

onion, sliced.

garlic

tahini.

Dijon mustard.

lemon juice.

maple syrup.

apple cider vinegar.

water.

Salt and black pepper

Olive oil

Prep

Preheat oven to 400°F. Arrange broccoli, Brussels sprouts, onion, and sweet potato on baking sheet. Season with oil, garlic powder, salt, and pepper.

Roast Veggies

Roast vegetables 20-25 minutes, turning halfway, until tender and caramelized.

Cook Chickpeas

Season chickpeas with oil and seasonings on separate sheet. Roast 15 minutes until crispy.

Make Dressing

Whisk tahini, Dijon, lemon juice, maple syrup, vinegar, and water until smooth. Adjust thickness with water.

Assemble

Divide roasted veggies and chickpeas into bowls. Drizzle with dressing.

BBQ Ranch Chickpea Quinoa Bowls are perfect for make-ahead lunches. Featuring BBQ-glazed chickpeas, fire-roasted corn, pickled red onions, sharp cheddar, and quinoa with a healthy yogurt ranch dressing. Vegetarian, gluten free, and so flavorful.

BBQ Ranch Chickpea Quinoa Bowls

red onion, very thinly sliced

apple cider vinegar

kosher salt

dry (uncooked) quinoa

vegetable broth

chickpeas, rinsed,

smoked paprika

garlic powder

BBQ sauce

frozen/thawed fire-roasted corn, warmed

avocado,

white cheddar cheese

2% plain Greek yogurt

mayonnaise

Tbsp. finely chopped fresh chives

dill (or 2 tsp. fresh)

onion powder

Pickle Red Onions:Place red onions in a medium heat-proof bowl.In a medium pot, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil. Turn off heat and pour vinegar mixture over red onions.Let sit for at least 30 minutes (or up to 2 hours) at room temperature. (Note: you can prepare and refrigerate red onions up to 3 days in advance.)

Cook Quinoa:Using the same pot, combine quinoa, vegetable broth, and a pinch of salt; bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 to 18 minutes. Remove from heat, stir, and place lid back on to let grains steam until you&#39;re ready to assemble the bowls.

Prepare Yogurt Ranch:In a medium bowl, combine Greek yogurt, mayo, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper; mix to combine.

Sauté Chickpeas:Heat oil in a medium skillet over medium heat. Once hot, add chickpeas and cook for 4 to 5 minutes, stirring only occasionally, until slightly crisp. Season with smoked paprika, garlic powder, and a pinch of salt.Add BBQ sauce and cook 1 to 2 more minutes, allowing sauce to glaze over chickpeas. (Note: if you prefer saucier beans, add an extra 1 to 2 Tbsp. of BBQ sauce.) Remove from heat. 

Divide quinoa mixture evenly between 3 bowls. Top with BBQ chickpeas, fire-roasted corn, pickled red onion, sharp cheddar, and avocado. Drizzle yogurt ranch dressing overtop, and garnish with fresh chopped chives, if desired.

Super simple yet delicious! Ingredients were all pantry staples. Single recipe made 4 large bowls. Entire family loved this recipe!

This was delicious! I love the BBQ chickpeas and the combination of flavors.

This is SO good!! What a perfect mix of flavors. Satisfying, delicious and refreshing. This will no doubt become a staple dinner for me.

This is one of my favorite meals ever!! I make it every week. I realized I never commented/rated after months of making this. Thank you Jamie for this delish meal!! I often add roasted cauliflower that I also toss with BBQ sauce :)

This is delicious.   Better than the sum of its parts.   And I normally don’t like bbq sauce or ranch dressing.   Well done, Ja ie!

Made this for a group of friends and they all loved it. Thank you so much for the recipe. I had chickpeas and quinoa to cook up so it was just perfect.

These are full of great, hearty, healthy flavours. Super yummy. The real star here is the pickled onions though. Gotta figure out how to use those in other recipes!!

Truly delicious and a quick throw together!! Will make again!

This was a huge hit with my family- will be including it our dinner rotation. 
We substituted Farro for Quinoa and all of the flavors were delicious 😋

Excellent! This dish is making me look forward to lunch everyday this week.

So delicious! Will definitely make this one again.

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Top 5 chickpea bowl recipes from across the web

The most viewed chickpea bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Crispy Miso Chickpea Bowls with Gar...

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The most viewed chickpea bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine