chickpea buddha bowl

An incredibly satisfying, healthy, nutrient-rich Buddha bowl with steamed kale, from-scratch chickpeas, quinoa, and 3-ingredient tahini sauce! Just 7 ingredients required for this delicious plant-based meal.

Quinoa Chickpea Buddha Bowl

dry chickpeas

Water

tsp sea salt

Tbsp olive, grapeseed, or avocado oil ((or coconut))

white quinoa ((well rinsed))

water

sea salt

kale

tahini ((raw

garlic powder

lemon juice

Either soak chickpeas overnight in cool water (for 6-8 hours) or use the quick-soak method: Add rinsed chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil for 1 minute. Then turn off heat, cover, and let soak for 1 hour. Then drain, rinse, and add back to pot.

To cook soaked chickpeas, add to a large pot and cover with 2 inches water. Bring to a boil over high heat, then reduce heat to a simmer, add salt and stir, and cook uncovered for 40 minutes - 1 hour 20 minutes (depending on the size/freshness of your beans).

Sample a bean at the 40-minute mark to see how tender they are. You're looking for a just tender bean with a tiny bit of bite, and the skins will start to show signs of peeling (don't go too mushy!). Once cooked, drain beans and set aside and sprinkle with a bit more salt.

In the last 30 minutes of the beans cooking, start your quinoa by heating a medium saucepan over medium heat. Once hot, add oil and rinsed quinoa. Toast for 2-3 minutes, stirring frequently. This will allow some of the water to evaporate and add a nice toasty flavor.

Add water and increase heat to medium-high/high to bring to a boil. Once boiling, reduce heat to low (simmer), cover, and cook for 18-22 minutes, or until the quinoa is tender and the water has completely absorbed. Then remove from heat and loosely drape the pot with a towel or paper towel to continue absorbing any excess moisture.

Prepare dressing by adding tahini, sea salt and garlic powder to a small mixing bowl and whisking to combine. Then add water a little at a time until it forms a pourable sauce.

Lastly, steam kale. Add 1/2 inch water to a medium saucepan and bring to a simmer over medium heat. Insert a steamer basket and the kale and cover. Steam for 1-2 minutes, or until kale is vibrant in color and slightly wilted. Immediately remove the kale from the heat and transfer to a small dish for serving.

To serve, divide quinoa, chickpeas and kale between serving bowls and top with tahini sauce. Add a splash of fresh lemon juice for more flavor and a bit of acidity (highly recommended).

Best when fresh, though leftover sauce, quinoa, and chickpeas can be stored separately in the refrigerator up to 4 days. Kale is best when (steamed) fresh.

This easy vegetarian Chickpea Buddha Bowl recipe is packed with bold and amazingly delicious Middle Eastern flavors.

Chickpea Buddha Bowl

eggplants

olive oil

nonstick cooking spray

red onion (finely chopped)

garlic (minced)

red bell peppers

green onions (chopped)

tomato paste

oz diced tomatoes (one 15 oz can)

paprika

cumin

red chili flakes (more

salt + pepper (to taste)

mint (packed)

cilantro (packed)

onion

ginger

garlic

apple cider vinegar

honey (or sweetener

salt (to taste)

rice

oz garbanzo beans (one 14 oz can, drained and rinsed)

Plain low-fat yogurt

Preheat your broiler. Wash eggplant and slice into rounds that are approximately 1/4-inch thick. On a large work surface spread out paper towels and lay out sliced eggplant rounds in an even layer. Sprinkle with salt and allow the eggplant to sit for approximately 15 minutes to draw out moisture. When time is up, wipe excess liquid and salt with a paper towel.

Meanwhile, line a large baking sheet (I needed 2) with foil and spray with non-stick cooking spray. Cover with a single layer of sliced eggplant and broil each side for approximately 5-6 minutes or until the eggplant starts to brown. When first sheet of eggplant is finished, put in second sheet and repeat the same process.

When done, stack the eggplant rounds on top of each other (like a tower) and wrap them with foil. Allow eggplant tower packets to sit for at least 5 minutes or so. Open the foil and carefully (it will be hot!) peel off the eggplant skin. The skin should come off quite easily.

Over medium heat, heat 1 tablespoon olive in a large sauté pan. Add the red onions and sauté for a few minutes until they start to soften, stirring occasionally. Add the garlic and red pepper to the pan and mix well. Continue to cook for an additional 5 minutes. Increase heat to medium-high and add remaining ingredients to the pan: eggplant, green onion, tomato paste, diced tomatoes and juice, paprika, cumin and salt and pepper. Mix well. Cook for 3-4 minutes, stirring constantly, before turning off heat and transferring sauce to a blender or food processor. Pulse eggplant mixture until desired consistency is reached. Set aside.

In a food processor or high-speed blender prepare the chutney. Add all ingredients and blend until smooth; if you find that it is difficult to blend, add small amounts of water, 1 tablespoon at a time. Season to taste.

Prepare chutney by blending all ingredients with and immersion blender or food processor until smooth. If you find the ingredients are difficult to blend, add water, 1/2 tablespoon at a time, to thin out sauce. You may need to adjust the seasonings. To make the yogurt sauce, mix 1/2 cup yogurt with 1 tablespoon of the chutney.

Serve eggplant and pepper sauce and chutney over rice and chickpeas.

This sweet potato chickpea buddha bowl is an easy and delicious way to pack a lot of nutrition and flavor into one bowl. It's gluten free, vegan, perfect for meal prep and can be customized to your own needs and preferences.

Vegan Sweet Potato Chickpea Buddha Bowl

quinoa

kale (stems removed)

avocado

red onion

lemon tahini dressing (click for recipe)

chickpeas

tsp cumin

tsp salt

sweet potatoes (peeled (about 4 cups chopped))

yeast

preheat

Preheat oven to 425 degrees Fahrenheit. 

wash potatoes

Wash and peel your sweet potatoes and cut into large chunks. They can be as big or as small as you like, but bigger will take longer to cook. I usually do about 1 inch cubes. 

season

Add to a bowl and drizzle with olive oil and seasonings and add to a baking sheet lined with parchment paper or a silicone baking mat. 

chop onion

Peel and chop the onion into strips and add to the baking sheet.

bake

Roast for about 25-30 minutes or until the edges of the potatoes are golden brown and they can be easily pierced with a fork.

heat skillet

While the sweet potatoes are roasting, heat a skillet over medium heat.

cook chickpeas

Add the drained chickpeas to a mixing bowl and toss with the seasonings.

stir

Once the skillet is hot, add 1 tbsp oil and the seasoned chickpeas and sauté, stirring frequently for about 10 minutes. They are done when they're warmed up and slightly browning on the outside.

transfer

Transfer the chickpeas to a bowl and set aside. In the same pan (no need to clean it) add the de-stemmed and chopped kale and saute for 2 minutes to allow it to wilt slightly. This will just make it less tough and easier to chew!

serve

To serve, add a bed of quinoa to a bowl and top with the kale, chickpeas, roasted onion, sweet potatoes, avocado, and drizzle with the dressing.  

Just made this, it was absolutely delicious, took a little time but was well worth it. I had to paraboil the sweet potatoes and then stuck them in the oven with red onions. 
Will surely make this again, thanks for the recipe

DELICIOUS!! I just made this tonight and stored the rest for meal prepping. The prep took a little longer than 15 mins, and I also made the tahini dressing so overall time was about 65 mins. This recipe turned out SO yummy and nutritious, and I felt like I was being fueled with every bite. One thing is that my onions got quite crispy being cooked for 25 mins with the potatoes so maybe try pull the onions out a little sooner to prevent any burnt pieces. Either way, I’m saving this one for sure!

Love this recipe, I also add tofu and  some mushrooms. I also like to split my base half brown rice /quinoa. Delicious

This was delicious and very satisfying.  Even my carnivorous hubby loved it!  He’s now looking up other Buddha bowl recipes!

I am new to vegan/gluten free eating and find myself often overwhelmed with all the "new to me" ingredients.  I jumped in with both feet and this turned out fabulous!  I followed the recipe with a couple adjustments.  I omitted the onion and garlic because right now my stomach ulcer doesn't like those things.  It still had enough flavor but I know I would really enjoy the addition of those two ingredients.  I ended up making by own tahini dressing because I can't do lemon right now either.  I did 1 Tablespoon Tahini with 1/2 Tablespoon of real maple syrup.  Honestly the bowl didn't even need that, but I put it on the side and enjoyed it.  Thanks so much!  Can't wait to try more of your recipes.

Love this bowl, make it almost every week, we use Annie’s Goddess dressing because it’s easy to come by, recommend this recipe to everyone

I love everything about this dish. Just made it for the second time and I can't wait to have the leftovers for lunch tomorrow! The tahini dressing is so good and quick to make, 100% worth the extra step.

I hate sweet potatoes; but I was gifted some. Therefore, I decided to look up a Buddha bowl recipe, and the sweet potato recipe noted here is amazing! Loved it!

I've been having a hard time finding food appetizing but I made this and omg its so good! I used rice instead of quinoa but tysm!

OMG. This may be the best thing I've ever made. So healthy AND delicious.

I have probably made this 4 times, and I love it! So delicious and makes me feel great!

I’m planning on making the bowls this week. Is there a recipe for the sauce to be added?

Made this dish last night. Family loved!!! Delicious and so filling. We will be making again! Thanks

Made this for a vegetarian, gluten free friend for dinner tonight. Big hit! Great spice mixes. Used a store bought apple cider vinegar dressing tonight to save some time. Worked well!

This spiced Chickpea Sweet Potato Buddha Bowl is a satisfying plant-based meal featuring crispy baked vegetables and nutty farro topped with creamy avocado green goddess dressing. The recipe is vegan, dairy-free, has a gluten-free option, and is ready in about 40 minutes.

Vegan Sweet Potato Chickpea Buddha Bowl with Tofu

dry farro (use quinoa

vegetable broth, for cooking farro

sweet potato (about 2 ½ cups or 350 grams)

½ a large red onion

chickpeas,

oz extra firm tofu, drained and pressed

tbsp extra virgin olive oil

Tuscan kale, roughly chopped

avocado,

recipe of Thank You Berry Much’s Avocado Green Goddess Dressing

salt

¼ tsp black pepper

onion powder

½ tsp smoked paprika

cayenne powder

Preheat the oven to 400°F. Line 2 large...

Preheat the oven to 400°F. Line 2 large rimmed baking sheets with parchment paper.

Prep Spices: In a small bowl, mix together...

Prep Spices: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, cumin, paprika and pinch of cayenne powder.

Cook Farro: Place the farro and vegetable broth...

Cook Farro: Place the farro and vegetable broth in a small pot over high heat. Bring to a boil. Once boiling, cover the pot and reduce the heat to medium-high. Simmer for 10 minutes. Remove from the heat and let it stand for 5 minutes. Drain any excess liquid. 

Prep the Tofu: While the farro cooks, cut...

Prep the Tofu: While the farro cooks, cut the drained and pressed extra-firm tofu into ½” cubes. Spread the tofu cubes out in a single layer on one of the baking sheets. Toss with 1 ½ tbsp olive oil and a ¼ of the spice mixture. Bake for 25-30 minutes, flipping halfway, until golden and crispy.

Prep Sweet Potato, Chickpeas &amp; Onion: While the...

Prep Sweet Potato, Chickpeas &amp; Onion: While the tofu starts to bake, peel and cut the sweet potato into ½” cubes. Spread the sweet potato, drained chickpeas and red onion in a single layer on the second baking sheet. Drizzle the remaining 1 ½ tbsp olive oil and the rest of the spice mixture on top. Place in the oven and roast for 20-25 minutes until tender.

Make Dressing: Prepare the Green Goddess Dressing according...

Make Dressing: Prepare the Green Goddess Dressing according to this recipe.

Prep Kale: In a medium mixing bowl, toss...

Prep Kale: In a medium mixing bowl, toss the kale with 1-2 tbsp of the green goddess dressing. Massage with clean hands until softened and slightly tender.

Assemble Buddha Bowls: Divide the farro, sweet potato,...

Assemble Buddha Bowls: Divide the farro, sweet potato, red onion, chickpeas, kale and tofu between serving bowls. Top with avocado slices and dressing. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/o30hbtfpftbutad26suw.mp4

Vegan Buddha Bowl

An Asian Buddha bowl that is absolutely BURSTING with flavour!

Chickpea Asian Buddha Bowl

potatoes

chickpeas (cooked or canned (approx. 2 15-ounce cans))

vegetable broth

red pepper flakes

baby bok choy

peanut butter

rice vinegar

lime juice (approx. 1 medium lime)

soy sauce (or Tamari for gluten-free)

red pepper flakes (or

brown rice, noodles, or quinoa

green onion, chives, scallions, sesame seeds

Preheat the oven to 425℉/218℃ convection roast (or bake) and line a baking sheet with parchment paper. Arrange the sweet potato cubes in a single layer, sprinkle with salt and pepper, and roast them for 20 minutes, then flip and roast for another 10-15 minutes. Set aside.

Meanwhile, combine all the peanut sauce ingredients in a medium bowl and set aside.

Add the vegetable broth, 1 clove of minced garlic, and the red pepper flakes to a large pan and sauté for 30-60 seconds. Then add the bok choy and sauté on both sides for 1-2 minutes until wilted and coated with the garlic and spice. Transfer it to a plate and set aside.

To the same pan, add the peanut sauce and chickpeas, simmer for 2-3 minutes, and then turn off the heat.

Arrange the saucy chickpeas, bok choy, and sweet potatoes in bowls and serve with cooked rice or noodles if desired.

Delicious and healthy! Great flavourful combo.

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