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Quick High-Protein Buddha Bowl Recipe with Quinoa and Crispy Chickpeas for Easy Healthy Meals

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A fast, filling, and protein-packed Buddha bowl featuring fluffy quinoa, crispy roasted chickpeas, fresh veggies, and a tangy lemon-tahini dressing. Perfect for busy days and meal prep.

Ingredients

Scale
  • 1 cup quinoa (rinsed well)
  • 2 cups water or vegetable broth
  • Pinch of salt
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 ripe avocado, sliced
  • ½ cup shredded carrots
  • ¼ cup fresh parsley or cilantro, chopped (optional)
  • 2–3 tbsp toasted pumpkin seeds or sunflower seeds
  • 3 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup or honey
  • 2–3 tbsp water (to thin dressing)
  • Pinch of salt (for dressing)

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine mesh sieve to remove bitterness.
  2. Combine quinoa with 2 cups water or vegetable broth and a pinch of salt in a medium saucepan.
  3. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes.
  4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
  5. Preheat oven to 400°F (200°C). Drain and rinse chickpeas, then pat very dry with a kitchen towel.
  6. Toss chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder, salt, and pepper until evenly coated.
  7. Spread chickpeas on a parchment-lined baking sheet in a single layer.
  8. Roast chickpeas for 25-30 minutes, shaking or stirring halfway through, until golden and crunchy.
  9. While chickpeas roast, halve cherry tomatoes, dice cucumber, shred carrots, slice avocado, and chop herbs if using.
  10. In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 tbsp maple syrup or honey, a pinch of salt, and 2-3 tbsp water until smooth and pourable.
  11. Divide quinoa into serving bowls. Top with roasted chickpeas, fresh veggies, avocado slices, and toasted seeds.
  12. Drizzle with lemon-tahini dressing and serve immediately, warm or at room temperature.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Avoid overcrowding the baking sheet to prevent steaming. Let quinoa rest covered after cooking for fluffiness. Adjust dressing water gradually to achieve desired consistency. Store chickpeas separately to maintain crunch when meal prepping.

Nutrition

Keywords: Buddha bowl, quinoa, crispy chickpeas, high protein, healthy meal, vegan, vegetarian, gluten-free, quick recipe, meal prep

Find it online: https://sweetstirring.com/quick-high-protein-buddha-bowl-recipe-with-quinoa-and-crispy-chickpeas-for-easy-healthy-meals/