Brown Rice Buddha Bowl
A nourishing vegan bowl built on fluffy brown rice, topped with roasted chickpeas, fresh greens, and a bright tahini dressing. Ready in 25 minutes with minimal effort.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1.5 cups brown rice, cooked
- 1 can (15 oz) canned chickpeas, drained and patted dry
- 2 cups fresh spinach or kale, roughly chopped
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 pinch salt and pepper to taste
Instructions
- 1
Preheat the oven to 425°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 2
Pat the drained chickpeas dry with a clean kitchen towel by gently rolling them back and forth until no moisture remains on the surface.
- 3
Spread the dried chickpeas in a single layer on a sheet pan, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon salt.
- 4
Place the sheet pan in the oven and roast the chickpeas for 12 minutes until they are golden brown and feel hard when you tap one with a spoon.
- 5
While the chickpeas roast, whisk together the tahini, lemon juice, 2 tablespoons of water, and a pinch of salt and pepper in a small bowl until smooth and pourable.
- 6
Divide the cooked brown rice between two bowls, placing it in the center bottom of each bowl.
- 7
Arrange the fresh greens in a small mound to one side of the rice in each bowl.
- 8
Remove the sheet pan from the oven and spoon the roasted chickpeas on the opposite side of the greens.
- 9
Drizzle the tahini dressing evenly over both bowls, starting from the center and moving outward in a spiral.
Tools you’ll need
- sheet pan
- small bowl
- whisk
- kitchen towel
- two serving bowls
- spoon
- oven
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