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Turmeric Spiced Chickpea Buddha Bowl

This Turmeric Spiced Chickpea Buddha Bowl is a vibrant and nourishing meal packed with flavor and nutrients. Perfect for a wholesome lunch or dinner, it's easy to prepare and customizable to your taste!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chickpeas
  • 2 cans chickpeas drained and rinsed
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Bowl
  • 2 cups cooked quinoa
  • 2 cups baby spinach
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • 1/4 cup fresh parsley chopped
  • 1 avocado sliced for topping
For the Dressing
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon water to thin out dressing
  • 1/2 clove garlic minced
  • 1/4 teaspoon salt

Method
 

Prepare the Chickpeas
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the drained chickpeas, olive oil, turmeric powder, cumin, paprika, salt, and black pepper. Toss until the chickpeas are evenly coated.
  3. Spread the chickpeas on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until golden and crispy, stirring halfway through.
Assemble the Bowl
  1. While the chickpeas are roasting, prepare the quinoa according to package instructions and set aside.
  2. In a serving bowl, layer the cooked quinoa, fresh spinach, cherry tomatoes, diced cucumber, and roasted chickpeas.
  3. Slice the avocado and place it on top of the Buddha bowl along with chopped parsley.
Make the Dressing
  1. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. Adjust the water to desired consistency.
Serve
  1. Drizzle the tahini dressing over the assembled bowls and serve immediately.

Notes

This Buddha bowl is highly customizable. Feel free to add other vegetables like roasted sweet potatoes or bell peppers. You can also substitute quinoa with brown rice or couscous for a different grain base.