Spicy Chickpea Buddha Bowl

Name: Spicy Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 can chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1/2 teaspoon cayenne pepper; Salt and pepper to taste; 2 cups cooked quinoa; 1 cup cherry tomatoes, halved; 1 avocado, sliced; 1 cup spinach or kale; 3 tablespoons tahini; 1 tablespoon soy sauce; 1 tablespoon lemon juice; 2 teaspoons maple syrup; Water to thin as needed

Highlighted under: Simple Healthy Meals Inspiration

I absolutely love making this Spicy Chickpea Buddha Bowl when I want something hearty yet refreshing. It perfectly combines the nutty flavor of chickpeas with a spicy kick, balanced by the freshness of veggies and a creamy dressing. Every bite is a delightful explosion of taste and texture. It's not just nourishing but also visually appealing, making it an ideal dish for both everyday meals and special occasions. Plus, it’s super easy to prepare, which is always a plus in my kitchen!

Created by

Kate Phillips

Last updated on 2026-02-08T00:09:36.888Z

During one of my meal prep sessions, I decided to experiment with chickpeas to create a quick yet flavorful dish. I tossed them in spices and roasted them until crispy, which gave the bowl a wonderful crunch. Pairing the chickpeas with fresh veggies and a tahini dressing tied everything together beautifully.

What I love most about this bowl is how customizable it is. Depending on what I have on hand, I can switch up the veggies or the grains. It’s a fantastic way to clean out the fridge while still enjoying a nutritious meal.

Why You'll Love This Recipe
Bold and spicy flavors that excite the palate
Wholesome ingredients packed with nutrition
Quick to make and easy to customize
Satisfying and keeps you full for hours

Roasting the Chickpeas

Roasting chickpeas is a game-changer for achieving that satisfying crunch. Make sure your oven is fully preheated to 400°F (200°C) before you place the chickpeas inside. This high temperature is crucial for developing a crispy exterior. When you mix the chickpeas with spices, ensure they are thoroughly coated; this not only enhances flavor but also encourages even roasting. If you notice some chickpeas are sticking together, gently shake the baking sheet halfway through baking to prevent uneven crispiness.

If you're looking for ways to spice up the roasted chickpeas, consider adding flavors such as garlic powder or onion powder, which can complement the smoked paprika and cumin beautifully. Just be cautious not to overcrowd the baking sheet, as moisture can trap steam and hinder that ideal crisp texture. Keep an eye on them towards the end of the roasting time to avoid burning; they should be golden and firm when done.

Crafting the Tahini Dressing

The tahini dressing is the star of the show, adding a creamy, nutty element to the bowl. When combining tahini with the other ingredients, it's essential to whisk thoroughly, as it can initially appear clumpy. Dissolving the tahini's thickness with a little water helps achieve that beautiful, pourable consistency. Don't hesitate to adjust the lemon juice to your taste; a bit more acidity can brighten the entire dish and balance the richness of the chickpeas and avocado.

For those with allergies or different dietary needs, consider substituting tahini with sunflower seed butter or a nut-free alternative to keep the dressing creamy yet accessible. If you're prepping this in advance, store the dressing in an airtight container in the fridge, but be aware it may thicken over time. Simply whisk in a splash of water to revive its smooth texture before serving.

Ingredients

For the Bowl

1 can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt and pepper to taste
2 cups cooked quinoa
1 cup cherry tomatoes, halved
1 avocado, sliced
1 cup spinach or kale

For the Tahini Dressing

3 tablespoons tahini
1 tablespoon soy sauce
1 tablespoon lemon juice
2 teaspoons maple syrup
Water to thin as needed

Instructions

Roast the Chickpeas

Preheat your oven to 400°F (200°C). In a bowl, combine the chickpeas, olive oil, smoked paprika, cumin, cayenne, salt, and pepper. Toss to coat evenly and spread them on a baking sheet. Roast for 20 minutes, stirring halfway through, until crispy.

Prepare the Tahini Dressing

In a small bowl, whisk together the tahini, soy sauce, lemon juice, and maple syrup. Add water gradually until you reach your desired consistency.

Assemble the Bowl

In two bowls, divide the cooked quinoa. Top with roasted chickpeas, cherry tomatoes, avocado, and spinach. Drizzle with the tahini dressing to finish.

Pro Tips

Feel free to add any seasonal vegetables or use different grains like brown rice or farro for added texture and flavor. Adjust the spice levels to your liking by adding more or less cayenne pepper. This bowl can be made ahead and stored in the fridge, but it’s best enjoyed fresh!

Substitutions and Variations

Feel free to customize this bowl based on what you have at home. If you don’t have quinoa, other grains like brown rice, farro, or even couscous can work seamlessly as the base. Just ensure to cook them according to their specific instructions for optimal texture. For an extra layer of flavor, you could toast the grains lightly in a pan before cooking them; this adds a subtle nuttiness that pairs well with the spicy chickpeas.

And if you want to make this dish vegan or gluten-free, all the provided ingredients are naturally accommodating. You can swap out the soy sauce for tamari, which is a gluten-free soy sauce. Experimenting with other vegetables such as bell peppers, cucumbers, or shredded carrots not only enhances the visual appeal but also adds additional nutrients and crunch.

Serving and Storage Tips

Serving this Spicy Chickpea Buddha Bowl is a fantastic opportunity to get creative. Present it in a large bowl for family-style dining, or serve in individual bowls for a more personalized approach. Garnishing with sesame seeds, fresh herbs like cilantro or parsley, or even a squeeze of lime juice can elevate the presentation and flavor. You can even pack it for lunch; it holds up well and is equally delicious served cold or at room temperature.

For storage, this bowl can be made ahead and stored in the refrigerator for up to 3 days. To keep the ingredients fresh, store the tahini dressing separately until ready to eat, as it may cause the vegetables to become soggy over time. Reheat the chickpeas in the oven for a few minutes for that crispy texture or enjoy them cold for a refreshing meal.

Questions About Recipes

→ Can I make this bowl vegan?

Yes, all ingredients used are vegan-friendly!

→ What can I substitute for quinoa?

You can use brown rice, couscous, or bulgur as alternatives.

→ How long can I store leftovers?

Leftovers can be stored in the fridge for up to 3 days. Just keep the dressing separate until serving.

→ Is it gluten-free?

Yes, this recipe is gluten-free as long as you choose gluten-free soy sauce.