Spicy Chickpea Buddha Bowl

Name: Spicy Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 can of chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; 1/4 teaspoon cayenne pepper; Salt and pepper, to taste; 1 cup cooked quinoa; 1 avocado, sliced; 1 cup cherry tomatoes, halved; 1 cup spinach or kale; 1/4 cup tahini; 2 tablespoons lemon juice; Water to thin, if needed

Highlighted under: Clean Healthy Food Favorites

I absolutely love making a Spicy Chickpea Buddha Bowl when I want a delicious and wholesome meal. The combination of spicy roasted chickpeas, fresh veggies, and a tangy dressing creates a wonderful harmony of flavors that is satisfying yet healthy. It’s my go-to recipe for meal prep, as it holds up well in the fridge and makes for a perfect, quick lunch option during busy weekdays. Plus, it’s easily customizable with whatever fresh ingredients I have on hand, making it a versatile choice for any occasion!

Created by

Ottoline Reeves

Last updated on 2026-02-08T03:33:35.962Z

When I first experimented with the Spicy Chickpea Buddha Bowl, I wasn't sure how a simple combination of ingredients would come together. After roasting the chickpeas to a crispy finish, I was blown away by the results. The spices not only add heat but also enhance the nutty flavor of the chickpeas, making them the star of the dish.

One tip I discovered is to let the chickpeas cool slightly after roasting; this helps them maintain their crispness. Combining them with fresh veggies and a drizzle of tahini dressing elevates the bowl to a whole new level of deliciousness. It’s a meal that never fails to impress!

Why You'll Love This Recipe
A wonderful balance of spice and freshness
Highly customizable with your favorite vegetables
Perfect for meal prep and packed with nutrients

Flavorful Roast Chickpeas

The key to achieving those perfectly crispy roasted chickpeas lies in the seasoning. When mixing the chickpeas with olive oil, ensure that every chickpea is evenly coated to prevent any from being bland. I find that 25 minutes at 400°F (200°C) yields the best texture, but be attentive. If you prefer an extra crunch, you can roast them for an additional 5 minutes, monitoring closely to avoid burning.

For added complexity in flavor, consider incorporating garlic powder or even a dash of curry powder into your spice mix. Both pair exceptionally well with the chickpeas and the tahini dressing. Just remember to adjust the salt accordingly, as different seasonings have varying sodium levels.

Building the Perfect Bowl

When assembling the bowl, the order of ingredients can elevate the overall experience. Start with a base of quinoa as it will soak up the tahini dressing. Layering fresh greens like spinach or kale on top not only adds nutritional value but also vibrancy. The contrasting textures of the crispy chickpeas against the creamy avocado and juicy cherry tomatoes create a delightful bite.

For a delightful crunch and extra nutrition, you could add seeds, like pumpkin or sunflower seeds, to the top of your bowl. They bring an enjoyable texture and nutty flavor that complements the existing ingredients. This customization aspect makes it easy to keep the bowl exciting throughout the week with different toppings.

Ingredients

For the Bowl

1 can of chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
1 cup cooked quinoa
1 avocado, sliced
1 cup cherry tomatoes, halved
1 cup spinach or kale
1/4 cup tahini
2 tablespoons lemon juice
Water to thin, if needed

Instructions

Steps

Roast the Chickpeas

Preheat your oven to 400°F (200°C). In a mixing bowl, combine the chickpeas with olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper. Spread the chickpeas out on a baking sheet and roast in the oven for about 25 minutes, or until golden and crispy, shaking the pan halfway through.

Prepare the Quinoa

While the chickpeas are roasting, cook the quinoa according to package instructions. Once cooked, fluff it with a fork and set aside.

Make the Dressing

In a small bowl, whisk together the tahini, lemon juice, and a bit of water until smooth. Adjust consistency by adding more water if necessary. Season with salt to taste.

Assemble the Bowl

In a serving bowl, layer the cooked quinoa, fresh spinach or kale, sliced avocado, cherry tomatoes, and the crispy chickpeas. Drizzle the tahini dressing over the top and enjoy!

Enjoy!

Pro Tips

Feel free to add your favorite seasonal vegetables to this bowl or swap out the quinoa for brown rice or farro for a different grain base.

Storage and Meal Prep Tips

One of the best aspects of the Spicy Chickpea Buddha Bowl is its incredible make-ahead capabilities. You can prepare the roasted chickpeas and quinoa in larger batches, storing each in airtight containers. The roasted chickpeas stay crispy for about 3 days, but for optimal crunch, give them a quick reheat in the oven at 350°F (175°C) for about 5 minutes before serving.

Fresh produce, particularly avocado, should be added right before eating to maintain its luscious texture and color. An effective storage trick is to squeeze a bit of lemon juice over the sliced avocado to slow down browning, but keep it stored separately when meal prepping.

Customizing Your Bowl

Embrace the versatility of this Buddha Bowl by swapping out the vegetables based on what you have at hand or what's in season. Roasted bell peppers, shredded carrots, or even grilled zucchini would complement the dish beautifully. The key is to maintain a balance of textures, so opt for crispy and creamy elements when making substitutes.

For those following a dietary restriction, feel free to replace tahini with sunflower seed butter to keep it nut-free, or yogurt for a tangy alternative. Adjust the dressing's thickness by adding more water until you achieve your desired consistency. Getting creative with the dressing can also transform the dish; try flavors like ginger or sriracha for an added kick.

Questions About Recipes

→ Can I use dried chickpeas?

Yes, you can use dried chickpeas; just soak them overnight and boil before roasting.

→ How can I make this bowl vegan?

This recipe is already vegan! Just ensure your tahini dressing and any additional ingredients are vegan-friendly.

→ How long can leftovers last in the fridge?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I make this bowl gluten-free?

Yes, simply check that your tahini is certified gluten-free and use a gluten-free grain option.