Chickpea and Roasted Vegetable Buddha Bowl with Tahini Dressing
Dive into the rich flavors of the Mediterranean with this nourishing Chickpea and Roasted Vegetable Buddha Bowl, drizzled with a creamy tahini dressing. A perfect balance of protein, fiber, and healthy fats, this dish is not only satiating but also a vibrant addition to your dinner table.
Equipment
- Baking sheet
- Parchment paper
- Large bowl
- Small bowl
- Whisk
- Measuring cups and spoons
Ingredients
For the Buddha Bowl
- 2 cups chickpeas, drained and rinsed (15 oz or 425g can)
- 1 medium zucchini, sliced into half-moons (approx. 1 cup or 124g)
- 1 medium red bell pepper, cut into 1-inch pieces (approx. 1 cup or 149g)
- 1 medium red onion, sliced (approx. 1 cup or 160g)
- 1 medium eggplant, cubed (approx. 2 cups or 228g)
- 2 tablespoons olive oil (30ml)
- Salt and pepper, to taste
- 4 cups mixed salad greens (approx. 5 oz or 142g)
- 1/4 cup feta cheese, crumbled (57g)
- 1/4 cup Kalamata olives, pitted (approx. 50g)
For the Tahini Dressing
- 1/4 cup tahini (60ml)
- 1 garlic clove, minced
- 2 tablespoons lemon juice (30ml)
- 1 tablespoon extra virgin olive oil (15ml)
- 1 tablespoon water (15ml)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the zucchini, red bell pepper, red onion, and eggplant. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.
- Spread the vegetables on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and lightly browned, stirring halfway through.
- While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, minced garlic, lemon juice, extra virgin olive oil, and water. Add salt and pepper to taste. Adjust the consistency by adding more water if needed. Set aside.
- Assemble the Buddha Bowls by dividing the mixed salad greens among four bowls. Top with equal amounts of roasted vegetables, chickpeas, crumbled feta, and Kalamata olives.
- Drizzle the tahini dressing over each bowl just before serving. Gently toss to combine.
Notes
For a vegan version, omit the feta cheese or replace it with a dairy-free alternative. The roasted vegetables and tahini dressing can be prepared ahead of time and stored in the refrigerator for quick assembly during the week. Feel free to customize your Buddha Bowl with additional toppings such as avocado, toasted seeds, or fresh herbs.