Crispy Chickpea Buddha Bowl
A grain or greens base topped with fried chickpeas, roasted vegetables, and a drizzle of tahini dressing. Warm, textured bowl with crispy and tender components.
Ingredients
Method
Pat chickpeas dry with a kitchen towel. In a small bowl, whisk together chickpea flour, cumin, paprika, and 1/4 tsp salt.
Cut sweet potato and cruciferous vegetable into uniform pieces. Toss with olive oil, salt, and pepper on a baking sheet.
For the dressing, whisk tahini, lemon juice, water, minced garlic, and a pinch of salt until smooth; set aside.
Roast vegetables in a 425°F oven for 25–30 minutes, stirring halfway, until golden and tender.
While vegetables roast, heat coconut oil in a skillet over medium-high heat. Toss chickpeas in the flour-spice mixture, then fry in batches for 5–7 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel–lined plate and season with salt.
Divide grain or greens base between bowls. Top with roasted vegetables and crispy chickpeas.
Drizzle tahini-lemon dressing over the bowl. Garnish with fresh herbs or seeds. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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