Ultimate Vegan Chickpea Buddha Bowl

Name: Ultimate Vegan Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Deutsch
Ingredients: 1 can (15oz) chickpeas, rinsed and dried; 1 large sweet potato, cubed; 1 cup quinoa, cooked; 1 avocado, sliced; 1 cup purple cabbage, shredded; 1 tsp smoked paprika; 2 tbsp tahini; 1 lemon, juiced; 2 tbsp olive oil; Salt and pepper to taste

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This Ultimate Vegan Chickpea Buddha Bowl is a celebration of plant-based eating, designed to be both incredibly satisfying and nutritionally complete. The bowl features crispy, paprika-roasted chickpeas as the protein star, paired with fluffy quinoa, creamy roasted sweet potato cubes, fresh avocado slices, shredded purple cabbage, and juicy cherry tomatoes. Everything is brought together with a luscious, lemon-tahini dressing that adds richness and tang. This bowl is a perfect example of balanced macro-nutrients—packed with protein, fiber, healthy fats, and complex carbs. It's ideal for a healthy lunch, dinner, or meal prep, delivering vibrant colors, varied textures, and deep flavors in every bite.

speichern

A colorful vegan buddha bowl with chickpeas, quinoa, sweet potato, avocado, and tahini dressing

Prep Time15 min

Cook Time25 min

Servings2 servings

Equipment

Baking sheetSmall potMixing bowl

Ingredients

1 can (15oz) chickpeas, rinsed and dried1 large sweet potato, cubed1 cup quinoa, cooked1 avocado, sliced1 cup purple cabbage, shredded1 tsp smoked paprika2 tbsp tahini1 lemon, juiced2 tbsp olive oil Salt and pepper to taste

Instructions

1
Toss chickpeas and sweet potato cubes with oil, smoked paprika, salt, and pepper. Roast at 400°F for 20-25 minutes until crispy and tender.
2
Cook quinoa according to package instructions.
3
Whisk tahini, lemon juice, and a few tablespoons of water to create a drizzle-able dressing.
4
Arrange quinoa, roasted chickpeas, sweet potato, avocado, and cabbage in two bowls.
5
Drizzle generously with tahini dressing before serving.