This nourishing Buddha bowl with maple roasted chickpeas makes the perfect wholesome plant-based meal. Loaded with chickpeas, avocado, and sweet potato, you’ll love this bowl!
If there’s anything that’s my quick go-to dinner, it’s a Buddha bowl.
I usually create them by just finding whatever I have lying around in my fridge and tossing it all together in a big bowl…which is exactly how this recipe came to be!
This nourishing Buddha bowl with maple roasted chickpeas came together for a quick and easy dinner, with ingredients I had on hand.
One thing I highly recommend is always keeping some canned goods like chickpeas and beans lying around. You’ll thank yourself when your looking for a nourishing protein source when your low on groceries.
One thing I love doing with chickpeas is roasting them.
Seriously, roasted chickpeas are such a life saver. They’re crunchy, make a great little snack to go, and taste delicious tossed in salads, and Buddha bowls. These maple roasted chickpeas have a nice sweet kick to them too. (For anyone out there looking to satisfy that sweet tooth!)
They take minimal amount of effort to prepare, and you just pop them in the oven while your prepping the rest of your meal.
This bowl features a perfect balance of whole grains, plant-based carbs, leafy greens, and healthy fats. It will keep you feeling full, energized, and completely satisfied.Print
Maple roasted chickpeas
- 1 can chickpeas
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 tbsp maple syrup
- pinch of cayenne pepper
- 1 medium sweet potato
- 1/2 cup quinoa
- 1 avocado, sliced
- 1/2 cup purple cabbage, shredded
- 1 cup spinach
- Preheat the oven to 425 degrees.
- Drain your can of chickpeas, and place them on a baking tray. Using a paper towel, pat completely dry.
- Add your olive oil, salt, cinnamon, maple syrup, cayenne pepper, and toss together.
- Place in the oven for 25-30 minutes, or until golden brown.
- Slice your sweet potatoes in circles, and place them in on a separate baking tray. Place your sweet potatoes in the oven with your chickpeas.
- *Remove the sweet potatoes after 15 minutes. They will need less time than your chickpeas!
- Cook quinoa according to package directions. Set aside.
- To assemble your bowl, place spinach on the bottom, and top with shredded cabbage, quinoa, sliced avocado, sweet potato, and chickpeas.
- Top with your favourite dressing or enjoy on its own.
Tips & suggestions:
- This nourishing buddha bowl with maple roasted chickpeas is great to make ahead of time and pack for lunch to go!
- If you like this recipe, check out my recipe for Dragon bowls