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Easy Roasted Chickpea Quinoa Buddha Bowl photo

Roasted Chickpea Quinoa Buddha Bowl

This Roasted Chickpea Quinoa Buddha Bowl is a vibrant, protein-packed meal bursting with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Chickpeas:
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup chickpeas (drained, rinsed, and dried - skins discarded)
  • 1 teaspoon olive oil
For the Bowl:
  • 2 cups mixed greens or chopped romaine lettuce
  • 1 cup cooked tricolor quinoa
  • 2 medium cucumbers (peeled, seeded, and cut into small cubes)
  • 1 medium yellow bell pepper (cut into small cubes)
  • 1 cup grape tomatoes (halved)
  • ½ cup pitted kalamata olives
  • 4 tablespoons prepared hummus
  • 1 pinch smoked paprika

Equipment

  • Baking sheet
  • Mixing bowls
  • Spatula
  • Measuring spoons
  • Colander

Method
 

Preparation Steps:
  1. Preheat your oven to 400°F (200°C). This temperature is perfect for achieving crispy roasted chickpeas.
  2. In a mixing bowl, combine the rinsed and dried chickpeas with olive oil, sea salt, dried oregano, black pepper, onion powder, and garlic powder. Toss until the chickpeas are well coated.
  3. Spread the seasoned chickpeas evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until golden brown and crispy, tossing halfway through to ensure even cooking.
  4. While the chickpeas are roasting, prepare the quinoa according to package instructions. Typically, this involves rinsing the quinoa and then cooking it in a saucepan with water or broth until fluffy.
  5. While your quinoa cooks, chop the cucumbers, yellow bell pepper, and halve the grape tomatoes. Set them aside in a bowl.
  6. In a large bowl or on a platter, layer the mixed greens or chopped romaine lettuce as the base. Add a generous scoop of cooked quinoa, followed by the roasted chickpeas and chopped vegetables.
  7. Top the bowl with pitted kalamata olives, a few dollops of prepared hummus, and a sprinkle of smoked paprika for added flavor.
  8. Your Roasted Chickpea Quinoa Buddha Bowl is ready to be enjoyed! This meal is not only beautiful but also packed with nutrients, making it perfect for any time of the day.

Notes

  • Store roasted chickpeas in an airtight container at room temperature to maintain their crunch.
  • Refrigerate quinoa and chopped vegetables separately for up to 4 days.
  • Assemble the bowls fresh to keep everything crisp and delicious.