Description
Indulge in the vibrant flavors of this Sesame Chickpeas Buddha Bowl, where nutty sesame oil meets perfectly roasted chickpeas and fresh, crunchy vegetables. This dish not only delights the palate but also transforms your plate into a colorful feast for the eyes. Ideal for busy weeknights, it’s easy to customize based on your cravings, making it a go-to choice for healthy lunches or dinners.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons sesame oil
- 1 cup quinoa or brown rice (uncooked)
- 1 cup bell peppers, chopped
- 1 cup cucumber, chopped
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh herbs (cilantro or parsley), for garnish
Instructions
- Cook quinoa or brown rice according to package directions; set aside.
- Preheat oven to 400°F (200°C). Toss drained chickpeas with sesame oil, salt, and pepper until coated. Roast on a baking sheet for 20-25 minutes until golden and crispy.
- While chickpeas are roasting, chop bell peppers and cucumber into bite-sized pieces.
- In a small bowl, mix tahini with lemon juice, water, salt, and pepper until smooth; adjust with water for desired consistency.
- Assemble the bowl: Start with fluffy grains at the base, add roasted chickpeas and fresh veggies around the edges, then drizzle with tahini dressing. Garnish with fresh herbs and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg