March 13, 2023

Chickpea Tahini Bowl

Some people refer to these bowls as “Buddha Bowls,”. The name according to Google is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”  I think that's a perfect name for them.

These flavorful, filling, 30-minute Buddha bowls with roasted sweet potatoes, crispy chickpeas, broccolini and topped with an amazing tahini dressing are a satisfying plant-based meal. Savory, sweet, and comforting. Healthy and packed with tons of nutrients.  They are a great place to use up any leftover rotisserie chicken or just keep them vegetarian as is. 

Ingredients

Tahini sauce
 2 tbsp tahini
 2 tbsp apple cider vinegar
 2 tbsp lemon juice
 1 tbsp tamari or soy sauce
 3 tbsp nutritional yeast (optional)
 2 cloves garlic, minced
Bowl Ingredients
 1 cup rice or quinoa (or grain of choice) cooked per package directions (should yield 2 cups cooked)
 1 can or box chickpeas, drained and rinsed
 2 medium sweet potatoes, washed and cut into rounds then halved
 2 bunches broccolini
 1 tsp cumin
 1 tsp garlic powder
 1 tbsp extra-virgin olive oil (plus extra for spraying/ drizzling on roasted veggies)

Directions

1

Prepare sauce by adding tahini, cider vinegar, lemon juice, tamari or soy, yeast (optional) and garlic. Mix well by whisking or use a food processor to blend well. Add hot water if needed to loosen until a pourable sauce is formed. Set aside.
Prepare rice or quinoa (or grain of choice) according to package directions.

2

While the quinoa or rice is cooking preheat the oven to 400°. On a large baking sheet, arrange sweet potatoes on one side, leaving room for the next vegetables to come. Spray or drizzle with a bit of oil, making sure the sweet potatoes are coated well. Bake for 10 minutes. While the sweet potatoes are cooking drain and rinse the chickpeas. In a medium size bowl, mix chickpeas, olive oil, cumin, and garlic. Take the baking sheet with the sweet potatoes out of the oven and add the chickpeas and the broccolini to the sheet and drizzle the broccolini with a bit of oil and season with a pinch each salt and pepper. Bake for another 8-10 minutes and remove from the oven.

3

To serve, cut sweet potatoes into bite size pieces. Separate the cooked grains into serving bowls. Divide the sweet potatoes and broccolini between bowls and top with chickpeas + tahini sauce.


This dish is best fresh though leftovers keep well for a couple days in the fridge.

Chickpea Tahini Bowl

Chickpea Tahini Bowl

Category, , , , Yields1 Serving

Ingredients

Tahini sauce
 2 tbsp tahini
 2 tbsp apple cider vinegar
 2 tbsp lemon juice
 1 tbsp tamari or soy sauce
 3 tbsp nutritional yeast (optional)
 2 cloves garlic, minced
Bowl Ingredients
 1 cup rice or quinoa (or grain of choice) cooked per package directions (should yield 2 cups cooked)
 1 can or box chickpeas, drained and rinsed
 2 medium sweet potatoes, washed and cut into rounds then halved
 2 bunches broccolini
 1 tsp cumin
 1 tsp garlic powder
 1 tbsp extra-virgin olive oil (plus extra for spraying/ drizzling on roasted veggies)

Steps

1

Prepare sauce by adding tahini, cider vinegar, lemon juice, tamari or soy, yeast (optional) and garlic. Mix well by whisking or use a food processor to blend well. Add hot water if needed to loosen until a pourable sauce is formed. Set aside.
Prepare rice or quinoa (or grain of choice) according to package directions.

2

While the quinoa or rice is cooking preheat the oven to 400°. On a large baking sheet, arrange sweet potatoes on one side, leaving room for the next vegetables to come. Spray or drizzle with a bit of oil, making sure the sweet potatoes are coated well. Bake for 10 minutes. While the sweet potatoes are cooking drain and rinse the chickpeas. In a medium size bowl, mix chickpeas, olive oil, cumin, and garlic. Take the baking sheet with the sweet potatoes out of the oven and add the chickpeas and the broccolini to the sheet and drizzle the broccolini with a bit of oil and season with a pinch each salt and pepper. Bake for another 8-10 minutes and remove from the oven.

3

To serve, cut sweet potatoes into bite size pieces. Separate the cooked grains into serving bowls. Divide the sweet potatoes and broccolini between bowls and top with chickpeas + tahini sauce.


This dish is best fresh though leftovers keep well for a couple days in the fridge.

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