Quinoa Buddha Bowl with Roasted Chickpeas and Veggies

January 6, 2020




Quinoa --


• 1 cup quinoa

• 2 cups water 



  1. Rinse quinoa before placing it in a small pan. 

  2. Add in water and bring to a boil over medium heat. 

  3. Reduce boil to a simmer and cover for 15 mins. 

  4. After 15 minutes, remove the pan from the heat and leave the covered pan to sit for 5 mins. 

  5. After 5 mins, fluff the quinoa with a fork.


Roasted Chickpeas --


• 1 can chickpeas (15-ounce) 

• 1 Tbsp extra virgin olive oil 

• 1 teaspoon paprika 

• 1 teaspoon cumin 

• 1 teaspoon garlic powder 

• cayenne pepper, amount depending on how spicy you want them! 

• sea salt and black pepper



  1. Preheat oven to 400F. 

  2. Drain, rinse & pat-dry chickpeas. 

  3. Mix chickpeas with oil, spices, salt & pepper. 

  4. Spread chickpeas in a single layer on a baking sheet and roast in the oven for 30-40 minutes until crispy. While the chickpeas are in the oven, shake the pan or mix them every 10-15 minutes to avoid burning.

  5. Place quinoa in your bowl. Top with roasted chickpeas and veggies of choice. Drizzle generously with my Creamy Lemon Tahini Dressing. Enjoy!




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