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- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup spinach or mixed greens - 1/2 cucumber, diced - 1/4 cup tahini - 2 tablespoons lemon juice - 1 garlic clove, minced - Water to thin tahini dressing if needed You can change this bowl to suit your taste. Here are some ideas: - Add roasted sweet potatoes for extra sweetness. - Toss in some feta cheese for a creamy bite. - Use kale or arugula instead of spinach. - Try different beans like black beans or kidney beans. - Sprinkle sesame seeds or nuts for crunch. Chickpeas are a great source of protein and fiber. They help keep you full and satisfied. Quinoa is packed with all nine essential amino acids. It is also gluten-free. Spinach is rich in vitamins A and K, great for your skin and bones. Avocado has healthy fats that are good for your heart. The tahini dressing adds calcium and a nutty flavor. Using fresh veggies like cucumber and tomatoes boosts vitamins and hydration. This meal is not just tasty; it's good for your body too! You can find the full recipe above to guide you through making this bowl. Enjoy! Start by preheating your oven to 400°F (200°C). In a large bowl, combine the drained chickpeas, olive oil, smoked paprika, ground cumin, cayenne pepper, salt, and pepper. Mix well until the chickpeas are evenly coated. Spread them out on a baking sheet in a single layer. Roast for 25 to 30 minutes. Shake the pan halfway through to ensure even cooking. The chickpeas should turn golden and crunchy. While the chickpeas are roasting, rinse one cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and two cups of vegetable broth or water. Bring this mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. After cooking, let it sit covered for five minutes, then fluff it with a fork. For the tahini dressing, take a small bowl. Whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. If the dressing is too thick, slowly add water until you reach a drizzling consistency. This dressing will add a creamy, tangy flavor to your bowl. To assemble your bowl, start with a base of fluffy quinoa. Top it with your roasted chickpeas, halved cherry tomatoes, sliced avocado, fresh spinach or mixed greens, and diced cucumber. Feel free to arrange the toppings in sections for a colorful look. Drizzle the tahini dressing generously over the assembled ingredients. Add extra salt and pepper to taste if needed. For a beautiful presentation, consider garnishing with sesame seeds and placing a lemon wedge on the side. This adds a fresh touch and makes the dish even more inviting. For the complete recipe, refer to the Full Recipe section. Roasting chickpeas is simple. First, make sure they are dry. Use a clean towel to pat them. This helps them get crispy. Toss the chickpeas with olive oil and spices. Spread them in a single layer on a baking sheet. This allows them to cook evenly. Roast them at 400°F (200°C) for 25-30 minutes. Shake the pan halfway through. This helps them roast well on all sides. Keep an eye on them to avoid burning. You want them golden and crunchy. Cooking quinoa can be easy. Start with rinsing it well. This removes any bitter taste. Use a pot with a lid. Add one cup of rinsed quinoa to two cups of vegetable broth. Bring it to a boil. Then, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. After that, turn off the heat and let it sit for 5 minutes. Fluff it with a fork before serving. This will make it light and fluffy. You control the spice in this dish. If you want a milder flavor, cut back on the cayenne pepper. Start with half of what the recipe suggests. Taste it before adding more. You can always add more spice later, but you can't take it away. For those who love heat, add more cayenne. You can also try adding hot sauce. Just remember to taste as you go. This way, you create a dish that suits your taste. Storing leftovers is easy. Keep them in an airtight container in the fridge. This will help keep them fresh for up to three days. If you want to store the tahini dressing, keep it separate. It can last a week in the fridge. When ready to eat, reheat the quinoa and chickpeas. Use the microwave or a pan. Add a splash of water if it gets dry. Enjoy your meal again without losing flavor! If you want the full recipe, check out the Spicy Chickpea Buddha Bowl. {{image_2}} You can make this bowl fit any diet. For vegetarians, the recipe is already great. To keep it vegan, just ensure your tahini is pure. You can add cheese for extra flavor. Feta crumbles or goat cheese work well. They add a nice salty kick. Quinoa is tasty, but you can switch it up. Try brown rice, farro, or barley. Each grain has a unique flavor and texture. Brown rice offers a chewy bite. Farro adds a nutty taste. Barley is hearty and filling. Choose what you like best! Make your bowl even better with extras. Add roasted sweet potatoes for sweetness. You could include pickled red onions for a zing. Nuts or seeds give a crunchy texture. Try pumpkin seeds or slivered almonds. Fresh herbs like cilantro or parsley brighten the dish. Mix and match to find your favorite combo! For the full recipe, check out the Spicy Chickpea Buddha Bowl . To keep your Spicy Chickpea Buddha Bowl fresh, store each component separately. Place the roasted chickpeas, quinoa, and veggies in airtight containers. This helps maintain their texture and flavor. You can store them in the fridge for up to four days. If you mix everything together, the veggies may get soggy. If you want to save some for later, freezing is a good choice. The chickpeas freeze well. Just spread them on a baking sheet to freeze individually before putting them in a freezer bag. You can freeze cooked quinoa too. It stays good for about three months. Avoid freezing fresh veggies like avocado and cucumber, as they don’t thaw well. To reheat, start with the chickpeas. Warm them in the oven at 350°F (175°C) for about 10 minutes. This keeps them crunchy. You can reheat quinoa in the microwave. Add a splash of water to keep it moist. Heat in short bursts, stirring in between. For the tahini dressing, you can whisk it with a little water to restore its creamy texture. Enjoy your meal just as tasty as when you made it! To make this dish gluten-free, use gluten-free grains. Quinoa is a great choice. Ensure that all sauces and dressings are gluten-free. Check labels on canned chickpeas and tahini for any hidden gluten. Yes, you can prepare parts of this meal in advance. Cook the quinoa and roast the chickpeas ahead of time. Store them in separate containers in the fridge for up to three days. Assemble the bowl right before serving for best flavor. - Cook a larger batch of quinoa for multiple meals. - Roast extra chickpeas for snacks. - Chop veggies like cucumber and tomatoes and store them in airtight containers. - Make tahini dressing and keep it in the fridge. If you need a tahini substitute, try peanut butter or almond butter. You can also use Greek yogurt for a creamy texture. Adjust the lemon juice and garlic to keep the flavor balanced. To boost flavor, add fresh herbs like cilantro or parsley. A sprinkle of feta cheese or olives can add a salty kick. Consider using lime juice instead of lemon for a different zing. Experiment with spices in the chickpeas to find your favorite mix. For the full recipe, see above. You can create a tasty Spicy Chickpea Buddha Bowl by using simple ingredients. Roasting chickpeas and cooking quinoa brings great flavor. Add a tasty tahini dressing, and your meal is complete. Remember the tips for roasting and cooking to make it perfect every time. Customize your bowl with your favorite toppings. Store leftovers well for another meal. Enjoy this healthy dish with ease!

Spicy Chickpea Buddha Bowl

Elevate your lunch game with this Spicy Chickpea Buddha Bowl that's packed with flavor and nutrition! Loaded with crispy chickpeas, fluffy quinoa, fresh veggies, and a creamy tahini dressing, this bowl is not just a meal—it's an experience. Enjoy it as a filling lunch or a vibrant dinner. Perfect for meal prep!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup spinach or mixed greens

1/2 cucumber, diced

1/4 cup tahini

2 tablespoons lemon juice

1 garlic clove, minced

Water to thin tahini dressing if needed

Instructions
 

Roast the Chickpeas: Preheat your oven to 400°F (200°C). In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crunchy, shaking the pan halfway through.

    Cook the Quinoa: While the chickpeas are roasting, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes, or until quinoa is fluffy and all liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

      Prepare the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, and a sprinkle of salt. Gradually add water until you reach your desired consistency for drizzling.

        Assemble the Bowl: In a serving bowl or a plate, start with a base of quinoa. Top with roasted chickpeas, cherry tomatoes, sliced avocado, spinach (or mixed greens), and diced cucumber.

          Drizzle and Serve: Drizzle the tahini dressing over the top of the bowl, adding extra salt and pepper if needed.

            Prep Time: 15 mins | Total Time: 55 mins | Servings: 2

              - Presentation Tips: Arrange the ingredients in sections within the bowl for a colorful display, and garnish with sesame seeds and a wedge of lemon on the side for an extra fresh touch.