Best Chickpea Buddha Bowl Recipes

CHICKPEA BUDDHA BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
• Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
• Bake in the preheated oven until softened, about 10 minutes.
• Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
• Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
• Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

MCCORMICK® CHICKPEA BUDDHA BOWL RECIPE BY TASTY

Steps:

• Make the spiced chickpeas: Preheat the oven to 400°F (200°C).
• In a large bowl, combine the chickpeas, olive oil, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, paprika, cumin and coriander, and toss to coat.
• Spread the chickpeas on a nonstick baking sheet and bake until crispy, about 20 minutes.
• Make the garlic herb rice: Add the rice, salt, Gourmet Garden™ Garlic Paste, Gourmet Garden™ Cilantro, and Gourmet Garden™ Parsley to a medium pot. Add water and cook the rice according to the package instructions.
• Make the stewed greens: In a large, high-walled skillet, heat the olive oil over medium heat. Add the shallots and cook for about 10 minutes, until soft and translucent. The shallots should start to develop some color, but shouldn't brown. Add the Gourmet Garden™ Garlic Paste, and cook until fragrant, about 1 minute. Add the greens, vegetable stock and McCormick® Himalayan Pink Salt with Black Pepper and Garlic, and gently stir to combine. Cover and cook, stirring occasionally, until the greens are wilted and soft, 5-7 minutes. Remove the pan from the heat, leaving the lid on to keep warm.
• Make the garlic black pepper yogurt: In a medium bowl, whisk together the yogurt, Gourmet Garden™ Garlic Paste, salt, and pepper. Add a splash of water at a time and whisk to incorporate until the yogurt sauce is thin enough to drizzle. Season with more salt and pepper to taste.
• Assemble the buddha bowls: Divide the rice evenly between 4 bowls. Top with the stewed greens, chickpeas, feta cheese, radish and pickled red onions. Drizzle the yogurt sauce over each bowl, then garnish with Gourmet Garden™ Parsley and Gourmet Garden™ Cilantro. Serve immediately.
• Enjoy!

SWEET POTATO CHICKPEA BUDDHA BOWL

Steps:

• Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
• Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
• Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
• While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
• Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they're browning too quickly, turn down heat. If there isn't much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
• nce the chickpeas are browned and fragrant, remove from heat and set aside.
• Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
• To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
• Best when fresh, though leftovers will keep for a few days in the fridge.

CHICKPEA BUDDHA BOWL

Steps:

• Preheat the oven to 200C/390°F.
• Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
• Place the red onion, brussel sprouts, carrots and parsnips on a baking tray, drizzle a little olive oil over them and bake for 10 minutes.
• Drain the water from the can of chickpeas and pat them dry with kitchen towel pieces. Mix the chickpeas with the turmeric then add to a frying pan with 1 teaspoons of olive oil. Fry over a medium heat for 8 minutes.
• Peel the avocado then mash with a potato masher or food processor.
• Mix together all the ingredients for the dressing except for the water. When everything is well combined add in the hot water, one tablespoon at a time, to thin the sauce.
• Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.