Quinoa and Roasted Chickpea Buddha Bowl
A vibrant plant-based bowl featuring crunchy chickpeas and a creamy tahini-turmeric dressing.
40 minsEasy4 servings
Nutrition per serving
445
Calories
16g
Protein
58g
Carbs
19g
Fat
Ingredients
- 3 cupsCooked quinoa
- 15 ozCanned chickpeas
- 2 cupsKale
- 1/4 cupTahini
- 1/2 tspTurmeric
- 1 mediumCucumber
Instructions
- 1
Toss chickpeas with olive oil and salt; roast at 400°F for 25 minutes.
- 2
Massage kale with a drop of olive oil until tender.
- 3
Whisk tahini, turmeric, lemon juice, and water to make the dressing.
- 4
Assemble bowls with quinoa, kale, cucumber, and roasted chickpeas.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories445
% Daily Value *
Total Fat 19g24%
Saturated Fat 5.7g29%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 58g21%
Dietary Fiber 12g43%
Sugars 8.7g
Protein 16g32%
Vitamin A 200 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Quinoa and Roasted Chickpea Buddha Bowl
- • Use seasonal vegetables for maximum nutrition and flavor.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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