Description
A quick and healthy vegan meal, this BBQ Chickpea Buddha Bowl is ready in just 15 minutes. It features savory BBQ chickpeas served over a bed of grains and fresh vegetables.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tablespoons BBQ sauce
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 cup chopped mixed greens (like spinach or kale)
- 1/2 cup chopped bell peppers
- 1/2 cup shredded carrots
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the rinsed and drained chickpeas with BBQ sauce, olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.
- Spread the seasoned chickpeas in a single layer on a baking sheet.
- Roast for 10-12 minutes, or until slightly crispy.
- Assemble your Buddha bowls: Divide the cooked quinoa or brown rice among bowls.
- Top with mixed greens, chopped bell peppers, shredded carrots, and red onion.
- Add the roasted BBQ chickpeas.
- Garnish with fresh cilantro, if desired.
Notes
- You can substitute your favorite grains like farro or couscous.
- Feel free to add other vegetables you have on hand, such as cucumber or corn.
- For a spicier kick, add a pinch of cayenne pepper to the chickpea seasoning.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 450-550 kcal (will vary based on specific ingredients and quantities)
- Sugar: Approximately 10-15g
- Sodium: Approximately 500-700mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 2-3g
- Unsaturated Fat: Approximately 12-17g
- Trans Fat: 0g
- Carbohydrates: Approximately 60-70g
- Fiber: Approximately 10-15g
- Protein: Approximately 15-20g
- Cholesterol: 0mg