Roasted Chickpea Buddha Bowl (Printable Version)

A flavorful bowl featuring crispy chickpeas, roasted veggies, brown rice, and a smooth tahini drizzle.

# What You Need:

→ Roasted Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp 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 tbsp olive oil
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ Rice

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

→ Tahini Sauce

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

→ Assembly

24 - 3.5 oz baby spinach or mixed greens
25 - 2 tbsp chopped fresh parsley or cilantro
26 - Lemon wedges (optional)

# Directions:

01 - Set oven to 400°F and line two baking sheets with parchment paper.
02 - Pat chickpeas dry with paper towels. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on one baking sheet.
03 - In a bowl, combine sweet potato, bell pepper, onion, and zucchini. Toss with olive oil, salt, and pepper. Spread evenly on the other baking sheet.
04 - Place both baking sheets in the oven. Roast for 25 to 30 minutes, stirring halfway through until chickpeas are crispy and vegetables are tender with caramelized edges.
05 - Rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 30 to 35 minutes until rice is tender. Fluff with a fork.
06 - Whisk together tahini, lemon juice, water, minced garlic, maple syrup, and salt in a bowl until smooth. Add more water to adjust consistency 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 the top and garnish with fresh herbs and lemon wedges if desired.

# Expert Advice:

01 -
  • The roasted chickpeas stay crispy for hours, even after you drizzle the tahini sauce over them—no soggy bowl situation.
  • Every component can be prepped while the oven does the heavy lifting, so you're really just assembling at the end.
  • It tastes like health food but actually feels indulgent, especially when that creamy tahini hits the warm rice.
02 -
  • Patting the chickpeas completely dry is non-negotiable—any moisture clinging to them will steam instead of crisping, and you'll end up with slightly soft chickpeas instead of the satisfying crunch.
  • The tahini sauce will thicken as it sits, so make it a bit thinner than you think you want it; it'll be perfect by the time you're eating.
  • Don't skip stirring the chickpeas and vegetables halfway through roasting—the ones at the edges brown faster and can catch if you're not paying attention.
03 -
  • If your tahini sauce breaks or gets too thick, whisk in a tiny bit of warm water and it'll come back together—tahini can be temperamental, but it's fixable.
  • Roast your chickpeas and vegetables at slightly different times if you want them all done at once: start the vegetables first, add the chickpeas halfway through, and they'll finish together.
  • A squeeze of fresh lemon juice right before eating brightens everything; don't skip the lemon wedge.
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