This easy, nourishing Buddha Bowl recipe features roasted veggies, spicy chickpeas and a sweet and spicy tahini sauce. A quick, effortless, nutritious and satisfying meal that takes 30 minutes to make!
As promised in my last post, here is a quick recipe to show you what you can do with roasted chickpeas. That is, if you don’t end up snacking on them all! These days I’m all about effortless meals that taste good and are nourishing for the body. I love spending long hours in the kitchen cooking up elaborate meals but that’s only once in a while.
On most days I don’t have the time or the energy to spend any more than 30-45 minutes on putting together a meal. But I can’t compromise on taste either. That is why I love Buddha Bowl recipes so much! Basically, these are just bowls filled with lots of greens, grains or beans, toppings and sauces. The idea is to create a meal that is filling, nutritious and delicious.
This Buddha Bowl scores a lot of points in the health department because it is gluten free, vegan and refined sugar free so you know it’s good for you. There’s lots of fiber in there from the chickpeas and veggies, some good fats from tahini and a good amount of protein from the chickpeas. Plus, I kept things fairly simple so there are only three components in the dish.
More importantly, it tastes damn delicious! I’m not going to cook or eat something if it doesn’t taste good even if it is healthy. Nutritious food doesn’t always have to be bland or boring and this Buddha Bowl recipe will show you just that!
To start off, this bowl has a good helping of Roasted Garam Masala Chickpeas that are spicy, crispy and so addictive! Then there’s a good amount of roasted vegetables that have been flavored with cumin powder to complement the chickpeas. The finishing touch is the tahini sauce. I’ve got to tell you that this sauce is crazy good. It is creamy, spicy and sweet all at the same time! I even smeared some of it on toast and it was really delicious!
This Buddha Bowl recipe is a staple in our home and it is something I crave on days when I want something comforting without putting a lot of effort in. More importantly, I feel good after I’ve eaten this.
Lots of love,
Veggie Chickpea Buddha Bowl
- Roasted Garam Masala Chickpeas
- 2 sweet potatoes washed and chopped in chunks
- 1 red onion sliced in wedges
- 1 bell pepper washed and chopped in large chunks
- 2 cups broccoli washed and chopped
- 2 tbsp olive oil
- 1.5 tbsp cumin powder
- Salt and Pepper to taste
- 2 avocados sliced
- Preheat the oven to 400 degrees F and line a large baking tray with foil. Toss the chopped veggies with olive oil, salt, pepper and cumin powder till they're well coated.
- Spread the veggies on the baking tray in a single layer and bake for 15-17 minutes until the veggies are cooked and slightly browned.
- For the tahini sauce, mix all the ingredients until well combined.
- To serve, divide the chickpeas and veggies among 3-4 bowls. Top with sliced avocado and drizzle the tahini sauce on top.