Best Chickpea Buddha Bowl

Oh, to make the best chickpea buddha bowl in the infinite sea of chickpea buddha bowls. 

Maybe you call it a vegetable buddha bowl. Or simply, a quinoa or chickpea bowl. Whether you name it a Mediterranean bowl or a sweet potato one, it all boils down to just about the same thing: delicious! 

Of course, some are more delicious than others. 

And I happen to believe that I’ve been eating this kind of bowl long enough to know a truly good one when it hits me. Or rather, when the fork hits my mouth. 

But some of us would like to know, exactly what is a buddha bowl?

What Is A Buddha Bowl?

Buddha bowls are the trendy name of the trendy dish that consists of some type of grain (often quinoa) topped with a combination of fresh or cooked veggies. There are often legumes involved for protein. And usually, they’re topped with some kind of yogurt or tahini-based dressing.                                                                                                                                                                      

Yum, I know. But also, vague. 

And that’s the thing about a buddha bowl. Mine is a chickpea buddha bowl. Yours could be…well, just about anything. As long it’s got some kind of carby base (rice, cous cous, whatever), plus something filling and tons of bright veggies, it’s considered a buddha bowl. 

But back to mine. 

What Do You Put In A Chickpea Buddha Bowl?

This chickpea buddha bowl starts with a bowl of quinoa, topped with spiced and roasted chickpeas, sweet potato, red bell peppers, and zucchini. I enjoy it drizzled with a garlicky cashew yogurt sauce. Bonus if you have pickled red onions!

Health Benefits of A Chickpea Buddha Bowl

The Base:

Quinoa: A special kind of grain, quinoa is proud to count as a protein. It’s filled with fiber, and loaded with minerals like iron, zinc, manganese and magnesium. Quinoa also provides the anti-inflammatory compounds quercetin and kaempferol, which slow down aging, keeping you young and energized.

The Mains:

Chickpeas: Packed with fiber and protein, these little gold legumes keep you satisfied while keeping the good guys in your gut happy. Chickpeas have a great nutritional profile, including minerals like manganese, copper, zinc and a whopping dose of iron. They’re also high in vitamin B6 and B9—important in pregnancy and menstruation. 

Sweet Potato: Packed with eye-helping beta-carotene from all that orange, some consider this delicious tuber a superfood. Sweet potato is not only sweet, but also contains half the daily requirement for vitamin C. Don’t forget tons of manganese, copper, and vitamin b6 (feeling moody?).

Zucchini: In French, it’s called a courgette; in any language, it’s healthy. With a surprising amount of vitamin A, zucchini also boasts plenty of B vitamins, minerals and special antioxidants. It’s even been shown to decrease blood sugar levels. And with all that soluble fiber, it’s a great boost for your heart.

Red Bell Pepper: These colorful, fiber-rich fruits are often mistaken for vegetables. Red bell peppers are high in antioxidants to combat free radicals, and cover all ABC vitamins plus some vitamin E. They also boast capsanthin, the powerful antioxidant that makes them red.  

The Dressing:

Yogurt: Made from fermented milk of any kind, yogurt provides tons of probiotics and calcium. It’s a great base for many dishes or an easy, healthy snack. Whether made from dairy, coconut or cashews, yogurt always houses live active cultures.

Olive Oil: One my favorite kitchen oils, olive oil is best served room temp—high heat changes its structure. Packed with monounsaturated fat, this beloved oil is not only anti-inflammatory, but may even reduce rates of cancer. It has been shown in studies to prevent strokes and heart disease. 

Lemon: Though it may taste acidic in your mouth, lemon juice helps your body to be more alkaline. Much like their citrus siblings, lemons are loaded with vitamin C, plus a particular citrus fiber that’s been proven to lower cholesterol. 

Garlic: Can you smell how healthy this one is? Societies from east to west have been using garlic medicinally for ages—and for great reason. It’s packed with nutrients, lowers blood pressure, and some studies show it can even improve symptoms of the common cold!

Dill: This delicate little herb comes packed with flavor and a hefty load of vitamins and minerals—like manganese, essential for your brain. Dill is suspected to be anti-cancerous and is great at lowering blood sugar.

How To Make A Chickpea Buddha Bowl

The best chickpea buddha bowl is one of the warm persuasion, so it’s best to start with roasting the veggies. Sweet potatoes take a little longer, so I give them a little headstart. 

First, preheat the oven to 400 degrees, then spray or spread a baking sheet with your choice of oil. I almost always opt for my handy dandy avocado oil spray. Yeah, I know there are some issues with spray, but I do buy one that claims to have no chemical propellants. 

Moving on.

As the oven heats, chop the veggies, starting with sweet potato. Once the potato cubes are salted, peppered, and oiled up, bake them for 10 minutes. 

While that’s happening, chop your zucchini and bell pepper. In a bowl, mix a can of drained, rinsed, and dried chickpeas with smoked paprika, turmeric, cumin, salt, and pepper.

When the timer goes off, add the zucchini, peppers, and chickpeas to the baking sheet and bake for an additional 20 minutes. 

Not sure what to do while your veggies are baking? Never fear. This is the time to boil your quinoa with water, plus a little salt if you like. 

And while both veggies and quinoa are cooking, you have a moment to grab a bowl and whip up a quick dressing. All you need to do is use a whisk or fork to mix all the saucy ingredients together: yogurt, olive oil, lemon, dill, minced garlic and salt. (Dill is optional, in the case you don’t like dill.)

When everything is ready, start each bowl with a layer of quinoa. Decorate with your veggies. (Or toss them on however you like, nobody is watching!)

Drizzle the dressing on top, using water to thin it out if it’s too creamy. Thin out one tablespoon at a time, you don’t want to go too wild and end up with watery dressing.

Your chickpea buddha bowl is now ready! Unless… and it’s a big unless… unless you have picked red onions. Sweet, tangy pickled onions are a game changer for many dishes, including this one. If you have some previously made or have a few extra minutes to prep some with this bowl, check out my super fast and easy recipe for them below.