Spicy Chickpea Buddha Bowl

This Spicy Chickpea Buddha Bowl features zesty chickpeas with fresh veggies and grains in a flavorful dressing. Perfect for a healthy dinner, it’s a vibrant recipe that blends spicy, wholesome ingredients into a nutritious meal.

Why You’ll Love This Recipe

This spicy chickpea Buddha bowl is a nutritious, healthy dinner idea that combines zesty roasted chickpeas with fresh veggies, grains, and a flavorful dressing, perfect for a wholesome meal. Easy to customize and packed with protein, fiber, and vitamins, it’s a guilt-free indulgence that’s both delicious and satisfying.

Recipe Tips and Tricks

• Rinse Chickpeas: Removes excess sodium for better flavor.
• Roast Evenly: Spread chickpeas in a single layer.
• Use Fresh Herbs: Enhances flavor over dried.
• Check Doneness: Chickpeas should be crispy.
• Toss Gently: Prevents mashing the ingredients.
• Adjust Spice: Taste and tweak chili to preference.
• Serve Warm or Cold: Suits any preference.
• Use Quality Oil: Boosts roasted chickpea flavor.
• Avoid Overcooking: Keeps veggies vibrant.
• Rest Before Serving: Allows flavors to meld.

Yield: 4 servings

Spicy Chickpea Buddha Bowl

Print

Spicy chickpea Buddha bowl, healthy veggie dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• ½ tsp salt
• 1 can (15 oz) chickpeas
• 1 cup cherry tomatoes
• 1 cup quinoa
• 1 medium cucumber
• 1 tsp chili powder
• 2 cups spinach
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp tahini

Instructions

1. Rinse the Quinoa: Rinse quinoa under cold water, then cook according to package instructions (usually 1 cup quinoa to 2 cups water, simmer for 15 minutes). Set aside.
2. Prep the Chickpeas: Drain and rinse chickpeas, pat dry with a towel. Toss with 1 tbsp olive oil, chili powder, and ¼ tsp salt.
3. Roast the Chickpeas: Preheat oven to 400°F (or air fryer at 380°F). Spread chickpeas on a baking sheet and roast for 20-25 minutes, shaking halfway, until crispy.
4. Prep the Veggies: Halve cherry tomatoes and dice cucumber. Rinse spinach.
5. Make the Dressing: In a small bowl, whisk together tahini, lemon juice, remaining olive oil, and ¼ tsp salt until smooth.
6. Assemble the Bowl: Divide cooked quinoa into bowls, then top with spinach, cherry tomatoes, cucumber, and roasted chickpeas.
7. Add Dressing: Drizzle the tahini dressing over each bowl.
8. Toss Gently: Toss lightly to coat the ingredients with dressing.
9. Rest the Dish: Let the bowls sit for 5 minutes to allow flavors to meld.
10. Serve and Enjoy: Serve warm or cold as a delightful dinner, and savor the spicy, wholesome goodness!

Notes

• Rinse chickpeas thoroughly for flavor; roast evenly for crispness.
• Use fresh herbs for taste; adjust spice to preference.
• Store leftovers promptly to maintain freshness; reheat to restore warmth.
• This recipe can be adapted for gluten-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 198Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 384mgCarbohydrates 19gFiber 5gSugar 3gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chickpeas (1 can, 15 oz): Drained and rinsed for protein.
• Quinoa (1 cup): Rinsed for a grain base.
• Cherry Tomatoes (1 cup): Halved for juiciness.
• Cucumber (1 medium): Diced for crunch.
• Spinach (2 cups): Fresh for nutrition.
• Olive Oil (2 tbsp): Extra virgin for roasting.
• Chili Powder (1 tsp): For spicy kick.
• Lemon Juice (2 tbsp): Fresh for zesty dressing.
• Tahini (2 tbsp): For creamy dressing base.
• Salt (½ tsp): Enhances flavor; adjust to taste.

Variations and Substitutions

• Grain Swap: Use brown rice or farro.
• Veggie Swap: Replace with bell peppers or carrots.
• Oil Swap: Use avocado oil or coconut oil.
• Dressing Swap: Use hummus or yogurt instead of tahini.
• Protein Add-In: Add grilled tofu or chicken.
• Spice Swap: Use cumin or paprika.
• Greens Swap: Use kale instead of spinach.
• Low-Sodium: Reduce or skip salt based on chickpeas.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; add dressing before serving.
• Freezer: Freeze chickpeas and quinoa separately for up to 1 month; thaw in fridge.
• Reheating: Warm chickpeas and quinoa in microwave or oven.

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