Roasted Chickpea Buddha Bowl (Printable Page)

A wholesome bowl combining crispy chickpeas, roasted veggies, fluffy rice, and creamy tahini for a flavorful meal.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Roasted Vegetables

08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, chopped
10 - 1 small red onion, sliced
11 - 1 small zucchini, sliced
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Rice

15 - 1 cup brown rice
16 - 2 cups water
17 - 1/4 teaspoon salt

→ Tahini Sauce

18 - 1/4 cup tahini
19 - 2 tablespoons lemon juice
20 - 2 tablespoons water
21 - 1 clove garlic, minced
22 - 1/2 teaspoon maple syrup or honey
23 - 1/4 teaspoon salt

→ Assembly

24 - 3 1/2 ounces baby spinach or mixed greens
25 - 2 tablespoons chopped fresh parsley or cilantro
26 - Lemon wedges (optional)

# Step-by-Step Guide:

01 - Set oven temperature to 400°F and line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a paper towel, then toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on one baking sheet.
03 - Combine sweet potato, bell pepper, onion, and zucchini in a bowl; toss with olive oil, salt, and black pepper. Arrange evenly on the second baking sheet.
04 - Place both baking sheets in the oven and roast for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender and caramelized.
05 - Rinse brown rice under cold water. Combine rice, water, and salt in a saucepan; bring to a boil, reduce heat, cover, and simmer for 30 to 35 minutes until tender. Fluff with a fork before serving.
06 - Whisk together tahini, lemon juice, water, minced garlic, maple syrup, and salt in a bowl until smooth. Adjust consistency with additional water if needed.
07 - Divide cooked rice among four bowls. Top each with roasted chickpeas, roasted vegetables, and baby spinach or mixed greens. Drizzle tahini sauce over and garnish with fresh herbs and optional lemon wedges.

# Expert Tips:

01 -
  • Those crispy roasted chickpeas are genuinely addictive and secretly make the whole bowl feel indulgent.
  • Everything roasts on two pans at once, meaning actual dinner in under an hour without the fuss.
  • The tahini sauce is so creamy and bright that it makes even simple vegetables taste intentional.
  • It's flexible enough to use whatever vegetables are on hand without needing a grocery run.
02 -
  • Drying the chickpeas genuinely changes the outcome from chewy to crispy—don't skip this step thinking it doesn't matter, because it does.
  • Tahini sauce that's too thick tastes pasty and clings to your palate; adding water gradually while whisking creates something that feels luxurious instead of heavy.
  • Tasting the sauce before assembly means you can adjust the lemon and salt to your preference, making it shine rather than blend into the background.
03 -
  • Don't crowd the baking sheets—give everything room to roast rather than steam, and you'll taste the difference in every bite.
  • A squeeze of fresh lemon juice right at the table wakes up everything and makes the whole bowl feel brighter than it did in the kitchen.
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