Tandoori Chickpea Buddha Bowl
A grain and legume bowl built on tandoori-spiced chickpeas, a base grain, and fresh or roasted vegetables. Assembled cold or warm with a yogurt or tahini-based dressing.
Ingredients
Method
Cook the base grain according to package directions if not already prepared; set aside to cool slightly.
If roasting the vegetable, toss with 1 tbsp olive oil, salt, and pepper; spread on a sheet pan.
Pat drained chickpeas dry and toss with tandoori marinade in a bowl; let sit 10 minutes.
Heat 2 tbsp olive oil in a skillet over medium-high heat; add marinated chickpeas and roast 12–15 minutes, stirring occasionally, until edges are crispy. If roasting vegetable on a sheet pan, add chickpeas to the same pan for the final 12–15 minutes.
Divide cooked grain between bowls; top with roasted or raw vegetable, fresh leafy greens, and diced cucumber.
Spoon tandoori chickpeas over vegetables; drizzle with tahini-lemon dressing.
Garnish with fresh herbs or nuts and serve with lime wedge.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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