Pin It The first time I made buddha bowls, I was skeptical about how something so simple could feel satisfying. Then I took that first bite—crispy spiced chickpeas, sweet roasted vegetables, and that creamy tahini sauce all together. Now its my go-to when I want something that feels indulgent but still makes my body feel good. My roommate actually asked me to make these twice in one week.
I brought these bowls to a friend's potluck last month, and people kept asking who catered. Watching everyone go back for seconds, realizing they were excited about vegetables, made my whole week. Someone actually took a picture of the bowl because it looked so colorful on the table.
Ingredients
- Chickpeas: Pat them completely dry with towels before seasoning—this is what makes them actually crispy instead of soggy
- Smoked paprika: Gives this subtle smoky depth that makes the chickpeas taste restaurant quality
- Sweet potato: Adds natural sweetness that balances the earthy chickpeas and tangy sauce
- Brown rice: Use basmati if you want something lighter, but brown rice holds up better in meal prep
- Tahini: The sauce thickens at first—keep adding water a teaspoon at a time until it coats the back of a spoon
- Lemon juice: Fresh squeezed makes a huge difference here—bottled stuff tastes flat by comparison
Instructions
- Crisp the chickpeas:
- Preheat your oven to 200°C and line two baking sheets. Pat those chickpeas until theyre practically dry to the touch, then toss with oil and spices until every single one is coated. Spread them out so they have room to breathe—crowding equals steaming instead of roasting.
- Roast the vegetables:
- Toss sweet potato, bell pepper, onion, and zucchini with oil and salt on the second sheet. Keep the pieces roughly the same size so everything finishes roasting at the same time.
- Simmer the rice:
- Rinse your rice until the water runs clear, then cook it with salt and water. Let it steam covered for 10 minutes after it finishes—this fluffs it up perfectly.
- Whisk the sauce:
- Stir tahini, lemon juice, water, garlic, maple syrup, and salt until smooth. It might seize up and look curdled at first—just keep whisking and it will come together into velvet.
- Build your bowl:
- Start with a base of rice, then arrange the chickpeas and vegetables in sections over the top. Add handfuls of fresh greens, drizzle that sauce generously, and squeeze fresh lemon over everything right before eating.
Pin It My partner doesnt usually like meals without meat, but they ate this so fast and asked when we could have it again. Something about the variety of textures and flavors just hits different.
Make It Your Own
Swap in whatever roasted vegetables you have—cauliflower, broccoli, and carrots all work beautifully here. The spice rub on the chickpeas also works on roasted cauliflower or even roasted potato cubes.
Meal Prep Magic
Everything except the greens and sauce can be made up to 4 days ahead. Store components separately in the fridge, then warm the roasted vegetables and chickpeas together while you assemble fresh bowls each day.
Perfect Pairings
A warm piece of naan or crusty bread helps scoop up every last drop of that tahini sauce. If you eat cheese, a crumble of feta or goat cheese adds a nice salty contrast to the sweet roasted vegetables.
- Add a sliced avocado for extra creaminess
- Top with toasted pumpkin seeds or sunflower seeds
- A pinch of red pepper flakes in the sauce adds gentle heat
Pin It Theres something so satisfying about eating from a bowl that looks like edible art. Hope this becomes one of your feel good comfort meals too.
Recipe Questions & Answers
- → How do you achieve crispy chickpeas?
Pat chickpeas dry and toss with olive oil and spices before roasting at 200°C for 25–30 minutes, stirring halfway to ensure even crispness.
- → Can I use different grains than brown rice?
Yes, quinoa, jasmine rice, or cauliflower rice are excellent alternatives to complement the flavors.
- → What makes the tahini sauce creamy and balanced?
The combination of tahini, lemon juice, garlic, maple syrup, and water creates a smooth, tangy sauce with a hint of sweetness.
- → How to prepare the roasted vegetables evenly?
Toss diced sweet potato, bell pepper, onion, and zucchini with olive oil, salt, and pepper, then roast alongside chickpeas, stirring once for perfect caramelization.
- → Can this bowl be prepared in advance?
Chickpeas and vegetables can be roasted and stored airtight for up to 3 days; assemble with freshly cooked rice and sauce before serving.