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Mindful Chickpea Buddha Bowl

This chickpea Buddha bowl is assembled with care, combining roasted sweet potatoes, crispy chickpeas, fresh vegetables, greens, and grains into a vibrant, nourishing dish. The process emphasizes slow, deliberate steps—roasting, cooking, and layering—that transform simple ingredients into a balanced, colorful meal with varied textures and flavors. The final bowl offers a satisfying mix of crunch, tenderness, creaminess, and freshness, visually appealing and deeply comforting.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2
Course: Main Course
Cuisine: Healthful Bowls, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 sweet potatoes sweet potatoes peeled and cubed
  • 1 can chickpeas rinsed and drained
  • 2 cups greens kale, spinach, or arugula
  • 1 cucumber cucumber thinly sliced
  • 1 radish radishes thinly sliced
  • 1/4 cup toasted seeds sunflower or pumpkin seeds
  • 1/4 cup hummus or tahini
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Equipment

  • Baking sheet
  • Small pot
  • Mixing bowl
  • Sharp knife

Method
 

  1. Rinse the quinoa thoroughly under cold water. Add it to a small pot with 2 cups of water and bring to a boil. Once bubbling, reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Fluff with a fork and set aside.
  2. While the grains cook, preheat your oven to 200°C (400°F). Peel and chop the sweet potatoes into bite-sized cubes. Toss them with 1 tablespoon of olive oil, smoked paprika, salt, and a dash of chili powder. Spread evenly on a baking sheet.
  3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are deeply caramelized, fragrant, and tender when pierced with a fork.
  4. While the sweet potatoes roast, rinse and drain the chickpeas. Toss them with 1 tablespoon of olive oil, cumin, and chili powder. Spread on the baking sheet during the last 15 minutes of roasting, until crispy and blistered, with a crackling sound when stirred.
  5. Prepare the greens by washing and patting them dry. Massage them with a squeeze of lemon juice and a pinch of salt until they soften and brighten, about 1-2 minutes.
  6. Thinly slice the cucumber and radishes. Arrange the ingredients into a bowl, starting with a bed of fluffy quinoa, then layering roasted sweet potatoes, crispy chickpeas, fresh vegetables, and greens.
  7. Dot the bowl with dollops of hummus or drizzle tahini over the top. Sprinkle toasted seeds and chopped herbs if desired, and squeeze fresh lemon juice over everything to brighten the flavors.
  8. Serve immediately, allowing the flavors to meld slightly, or store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently if desired before serving.

Notes

Feel free to customize with your favorite toppings or swap ingredients based on what you have on hand. For extra protein, add baked tofu or tempeh. This bowl is as much about the mindful process as it is about the nourishing end result.