Delicious Chickpea Buddha Bowl

Buddha bowls are a fantastic way to enjoy a variety of flavors and textures in one meal. They’re not only visually appealing but also packed with nutrients, making them a perfect choice for anyone looking to maintain a healthy, plant-based diet. This vegan Buddha bowl features baked vegetables, crispy chickpeas, and creamy hummus, creating a satisfying and delicious dish that’s easy to prepare.

Ingredients

For the Baked Vegetables:

• 1 medium zucchini, sliced
• 1 bell pepper (any color), chopped
• 1 cup broccoli florets
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

For the Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste

For the Hummus:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste
• Water, as needed for consistency

For Assembly:

• Cooked quinoa or brown rice (1 cup)
• Fresh greens (spinach, arugula, or kale)
• Optional toppings: sliced avocado, sesame seeds, or fresh herbs

Instructions

Step 1: Prepare the Baked Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the sliced zucchini, chopped bell pepper, broccoli florets, and cherry tomatoes.
3. Drizzle with olive oil, and sprinkle garlic powder, onion powder, salt, and pepper. Toss until the vegetables are well coated.
4. Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until tender and slightly caramelized, stirring halfway through for even cooking.

Step 2: Bake the Chickpeas

1. In a separate mixing bowl, combine the rinsed chickpeas, olive oil, smoked paprika, cumin, salt, and pepper. Toss to coat the chickpeas evenly.
2. Spread the chickpeas on another baking sheet lined with parchment paper. Bake for 20-25 minutes or until crispy, shaking the pan halfway through.

Step 3: Make the Hummus

1. In a food processor, combine the drained chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, and pepper. Blend until smooth.
2. If the hummus is too thick, add water a tablespoon at a time until you reach your desired consistency. Taste and adjust the seasoning if necessary.

Step 4: Assemble Your Buddha Bowl

1. In a large bowl or plate, start by adding a base of cooked quinoa or brown rice.
2. Layer in the fresh greens, followed by the roasted vegetables and crispy chickpeas.
3. Add a generous dollop of hummus on top.
4. Finish with any optional toppings like sliced avocado, sesame seeds, or fresh herbs for added flavor and texture.

Enjoy Your Bowl!

This vibrant vegan Buddha bowl is not only a feast for the eyes but also a nourishing meal that will keep you satisfied. The combination of roasted vegetables, crispy chickpeas, and creamy hummus provides a balance of flavors and textures that makes each bite delightful. Perfect for lunch or dinner, it’s also a versatile recipe—feel free to mix and match with your favorite vegetables, grains, or legumes.

Try making this delicious Buddha bowl at home, and enjoy the health benefits of a plant-based diet without sacrificing flavor. Happy eating!