Spiced Chickpea Buddha Bowl
A composed grain bowl with roasted spiced chickpeas, warm grains, and fresh or cooked vegetables. Served at room temperature or warm, topped with sauce and garnish.
Ingredients
Method
Preheat oven to 425°F. Drain and pat chickpeas dry with a paper towel.
In a mixing bowl, toss chickpeas with 1 tbsp olive oil, garam masala, paprika, salt, and black pepper until evenly coated.
Spread chickpeas in a single layer on a sheet pan. Cube roasted vegetables if not already prepared.
Roast chickpeas for 25–30 minutes, shaking the pan halfway through, until lightly browned and crispy at the edges.
Meanwhile, cook grain in vegetable broth according to package directions until tender and liquid is absorbed. Fluff with a fork.
Divide cooked grain evenly between two bowls. Arrange roasted vegetables and fresh vegetables over the grain.
Top each bowl with roasted spiced chickpeas. Drizzle with tahini-lemon dressing or prepared dressing component.
Garnish with fresh cilantro or parsley and scattered seeds. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →