Quinoa and Roasted Chickpea Buddha Bowl with Tahini Sauce
A generous and colorful bowl featuring fluffy quinoa, golden spiced crispy chickpeas, crunchy vegetables, and a creamy tahini dressing. Visually stunning and nutritionally complete, this Buddha Bowl is the perfect vegan meal to nourish your body and delight your eyes.
🛒 Ingredients
4 servings
- 1 ½ cups white quinoa
- 2 ½ cups water or vegetable broth
- 1 can chickpeas (14 oz, drained)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- 2 medium carrots, grated
- 1 ripe avocado
- ½ cucumber, sliced into rounds
- 3 ½ oz red cabbage, thinly sliced
- 1 cooked beet, diced
- 2 oz arugula or baby greens
- 2 tbsp sesame seeds
- For the tahini sauce: 3 tbsp tahini
- 3 tbsp cold water
- 2 tbsp fresh lemon juice
- 1 clove garlic, pressed
- 1 tsp agave nectar or maple syrup
- Salt and freshly ground black pepper
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 400°F (convection). Rinse the chickpeas under cold water, then dry them thoroughly with paper towels—this is the key to making them truly crispy.
- 2
In a mixing bowl, toss the chickpeas with the olive oil, cumin, smoked paprika, garlic powder, and salt. Coat each chickpea well. Spread them in a single layer on a baking sheet lined with parchment paper and bake for 25 to 30 minutes, stirring halfway through, until golden and crispy.
- 3
Meanwhile, rinse the quinoa thoroughly under cold water to remove any bitterness. Bring the broth to a boil in a saucepan, add the quinoa, cover, and simmer over low heat for 12 to 15 minutes until the liquid is completely absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 4
Prepare the tahini sauce: in a bowl, whisk the tahini with the lemon juice, pressed garlic, and agave syrup. Gradually add the cold water while whisking until you achieve a smooth, creamy, pourable sauce. Adjust seasoning with salt and pepper.
- 5
Prepare all the vegetables: grate the carrots, thinly slice the red cabbage, cut the cucumber into rounds, and dice the beet. Slice the avocado at the last moment to prevent oxidation.
- 6
Assemble the bowls: place a generous portion of quinoa as a base in each bowl. Arrange the vegetables in sections around the quinoa in a harmonious and colorful way—carrots, red cabbage, cucumber, beet, arugula, and avocado. Place the warm roasted chickpeas in the center.
- 7
Drizzle generously with the tahini sauce, sprinkle with sesame seeds, and serve immediately to enjoy the hot-cold contrast between the crispy chickpeas and fresh vegetables.
💡 Chef's Tip
The secret to a successful Buddha Bowl is drying the chickpeas perfectly before roasting. Take 10 minutes to pat them with paper towels and even let them air dry for 30 minutes—you will get incomparable crispiness. For the tahini sauce, feel free to adjust the texture with a little more water: it should be pourable but remain creamy.
