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Quinoa Buddha Bowl with Roasted Chickpeas and Veggies

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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