Crispy Chickpea Buddha Bowl
This vibrant and satisfying Buddha bowl features perfectly seasoned crispy chickpeas, fluffy quinoa, and an assortment of fresh vegetables. A creamy tahini dressing brings all the elements together for a wholesome meal. It's an ideal plant-based option for a nutritious lunch or dinner.
Una recepta original de Forkin
- Temps total
- 45 min
- Racions
- 2
- Dificultat
- Mitjana
- Per ració
- 828 kcal
Informació sobre al·lèrgens: pot contenir sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 400 gchickpea, canned, rinsed and drained
- 0,5 tassaquinoa, uncooked
- 2 tassababy spinach
- 0,5 ucucumber, diced
- 1 tassacherry tomato, halved
- 0,25 ured onion, thinly sliced
- 0,5 uavocado, sliced
chickpeas
- 2 csolive oil
- 1 ctpaprika
- 0,5 ctcumin
- 0,5 ctgarlic powder
- 0,25 ctsalt
- 0,13 ctblack pepper, freshly ground
quinoa
- 1 tassawater
dressing
- 0,5 ulemon, juiced
- 3 cstahini
- 2 cswater
- 1 gragarlic, minced
- 1 ctmaple syrup
- 0,13 ctsalt
Estris
measuring cups · knife · whisk · cutting board · oven · baking sheet · parchment paper · large bowl · small saucepan · measuring spoons
Elaboració
Pas a pas
- 1
Preheat your oven to 200°C (400°F).
Uns 5 min
- 2
Drain and rinse the chickpeas thoroughly, then pat them very dry with a clean kitchen towel or paper towels.
Uns 2 min
Nota de cuina: Drying the chickpeas well is key to getting them crispy.
- 3
In a medium bowl, toss the dried chickpeas with olive oil, paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
Uns 2 min
- 4
Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.
Uns 1 min
Nota de cuina: Avoid overcrowding the pan to ensure even crisping.
- 5
Roast the chickpeas for 20-25 minutes, stirring halfway through, until they are golden brown and crispy.
Uns 25 min
Nota de cuina: Keep an eye on them towards the end as oven temperatures can vary.
- 6
While the chickpeas are roasting, rinse the quinoa under cold water.
Uns 1 min
Nota de cuina: Rinsing removes saponins, which can cause a bitter taste.
- 7
Combine the rinsed quinoa and water in a small saucepan.
- 8
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
Uns 15 min
- 9
Remove the quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Uns 5 min
- 10
Prepare the tahini dressing by whisking together the lemon juice, tahini, water, minced garlic, maple syrup, and salt in a small bowl until smooth and creamy.
Uns 3 min
Nota de cuina: Add more water if needed to reach your desired consistency.
- 11
Assemble the bowls: divide the cooked quinoa and baby spinach between two serving bowls.
Uns 1 min
- 12
Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, and sliced avocado artistically over the quinoa and spinach.
Uns 2 min
- 13
Top each bowl with a generous portion of the crispy roasted chickpeas.
- 14
Drizzle the tahini dressing over each bowl just before serving.
Nota de cuina: You can serve extra dressing on the side.
Per ració
Nutrició
- Calories
- 828,3kcal
- Proteïnes
- 28,1g
- Hidrats de carboni
- 97,8g
- Greixos
- 40,5g
- Fibra
- 24g
- Sucre
- 15g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover components of the bowl separately in airtight containers in the refrigerator.
The chickpeas can be re-crisped in a dry pan or oven. Other components are best eaten cold.