Chickpea & Quinoa Buddha Bowl
Protein-packed grain bowl with roasted chickpeas, fresh greens, and a bright tahini dressing. Ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
healthyfreshsimplemediterraneanvegetarianveganchickpeascrispy
Ingredients
- 1.5 cups cooked quinoa
- 1 can (15 oz) canned chickpeas, drained and patted dry
- 3 tbsp tahini
- 1 whole lemon, juiced
- 2 cups fresh spinach or mixed greens
- 1 cup cherry tomatoes, halved
Instructions
- 1
Preheat oven to 425°F. Spread chickpeas on a sheet pan.
- 2
Drizzle chickpeas with 1 tbsp olive oil, salt, and pepper. Toss to coat.
- 3
Roast chickpeas 15 minutes, shaking halfway. They should be golden and crispy at edges.
- 4
Whisk tahini, lemon juice, 2 tbsp warm water, salt, and pepper until smooth and pourable.
- 5
Divide quinoa between bowls. Top with spinach, tomatoes, and roasted chickpeas.
- 6
Drizzle tahini dressing over the bowl. Serve immediately.
Tools you’ll need
- sheet pan
- small bowl
- whisk
- serving bowls
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