Spicy Chickpea Buddha Bowl

Name: Spicy Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 tablespoon olive oil; 1 teaspoon paprika; 1 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; Salt and pepper to taste; 2 cups mixed greens (spinach, kale, arugula); 1 cup roasted sweet potatoes, cubed; 1 avocado, sliced; 1/4 cup cherry tomatoes, halved; 2 tablespoons tahini dressing; Lemon wedges for serving

Highlighted under: Healthy Balance Meals

I absolutely love making this Spicy Chickpea Buddha Bowl! It’s a delightful combination of flavors and textures that truly satisfies my hunger. The warm, spiced chickpeas served over a bed of fresh greens, alongside roasted veggies and creamy tahini dressing, create a nourishing meal. I can whip this up in about 30 minutes, making it perfect for busy weeknights or as a meal prep option for the week ahead. The best part? It’s as colorful as it is delicious, which always brightens my day!

Created by

Noelle Chambers

Last updated on 2026-02-08T00:45:36.663Z

When I first discovered the combination of chickpeas and spices, I was hooked! I experimented with different seasonings until I found the perfect balance that complements the natural nuttiness of the chickpeas. Every time I serve this bowl, my friends rave about the flavors and how satisfying it is. I often add a dash of lemon juice to elevate the dish further!

The beauty of the Buddha Bowl is in its versatility. On busy days, I prep the ingredients in advance, so all I need to do is assemble them for a quick and nourishing meal. Tossing in some avocado brings a creamy richness that pairs wonderfully with the spiced chickpeas!

Why You'll Love This Recipe
Rich in protein and fiber, making it a filling option
Perfect balance of spicy and creamy flavors
Quick to prepare, making it ideal for meal prep

Unlocking Flavor with Spices

The blend of spices used in the chickpeas is key to achieving that perfect spicy kick. Paprika adds a subtle smokiness, while cayenne pepper brings in heat. Adjust the cayenne to your preference—if you enjoy milder dishes, start with just 1/4 teaspoon and gradually work your way up. Mixing the spices with olive oil creates a nice coating that helps the flavors adhere during roasting.

When roasting the chickpeas, spread them out on the baking sheet without overcrowding. This allows the heat to circulate evenly, ensuring each chickpea gets crispy. Keep an eye on them in the last few minutes of baking; they should be golden brown and firm to the bite. If they start to burn, simply take them out a bit earlier—the key here is achieving that crunchy texture without losing the flavor.

Perfecting the Bowl Assembly

Layering your bowl is not just for aesthetics; it helps to create a balanced bite every time you dig in. Start with a generous base of mixed greens, which provide freshness and a crunch that pairs beautifully with the creamy tahini. You can also mix in some shredded carrots or sliced radishes for added color and texture if desired.

Drizzling tahini dressing over the assembled ingredients allows it to coat everything evenly, adding that creamy richness essential to balancing the spicy chickpeas. If you’d like a thinner dressing, whisk in a bit of water or lemon juice until you reach your desired consistency. Lastly, a squeeze of lemon right before eating brightens up all the flavors and makes the bowl even more vibrant.

Ingredients

Gather these fresh ingredients to create your Spicy Chickpea Buddha Bowl:

For the Spiced Chickpeas

1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Salt and pepper to taste

For the Bowl Assembly

2 cups mixed greens (spinach, kale, arugula)
1 cup roasted sweet potatoes, cubed
1 avocado, sliced
1/4 cup cherry tomatoes, halved
2 tablespoons tahini dressing
Lemon wedges for serving

Once you have all the ingredients, you’re ready to assemble your bowl!

Instructions

Follow these simple steps to create a delicious Spicy Chickpea Buddha Bowl:

Prepare the Chickpeas

Preheat oven to 400°F (200°C). In a bowl, combine the chickpeas with olive oil, paprika, cayenne pepper, garlic powder, salt, and pepper. Spread the chickpeas evenly on a baking sheet and roast for about 20 minutes, or until crispy.

Roast the Sweet Potatoes

While the chickpeas are roasting, you can prepare the sweet potatoes. Toss the cubed sweet potatoes with olive oil, salt, and pepper, then roast them in the oven for about 20 minutes, until tender and slightly caramelized.

Assemble the Bowl

In bowls, layer the mixed greens, followed by the roasted sweet potatoes, crispy chickpeas, avocado slices, and halved cherry tomatoes. Drizzle with tahini dressing and serve with lemon wedges on the side.

Enjoy the vibrant flavors and nourishing components of your bowl!

Pro Tips

For added crunch, sprinkle some toasted seeds or nuts on top before serving.

Make-Ahead Tips

This Spicy Chickpea Buddha Bowl is an excellent choice for meal prep. You can roast the chickpeas and sweet potatoes ahead of time and store them in airtight containers in the refrigerator for up to four days. The flavors in the chickpeas will actually deepen as they sit, making them even tastier. Just reheat in the oven or microwave before serving.

Another great strategy is to pre-assemble the bowls without the dressing and avocado to keep them fresh. Store the tahini dressing separately, and add avocado fresh just before serving to prevent browning. This way, you have nutritious lunches or dinners ready in no time!

Variations and Substitutions

Feel free to customize your bowl with seasonal veggies or whatever you have on hand. Roasted broccoli, Brussels sprouts, or even sautéed mushrooms would make excellent additions. If you're looking for a grain base, consider adding quinoa or farro to make the dish heartier and boost the fiber content.

For a vegan version of the tahini dressing, simply substitute maple syrup for honey or use a dash of soy sauce instead of salt for an umami twist. If tahini isn't available, you can try sunflower seed butter as an alternative, which will provide a similar creaminess with a slightly different flavor profile.

Questions About Recipes

→ Can I make this dish vegan?

Yes, all ingredients in this recipe are vegan-friendly!

→ How can I store leftovers?

Store the components separately in airtight containers in the fridge for up to 3 days.

→ Can I substitute chickpeas with something else?

Yes, you can use any beans like black beans or kidney beans for a similar texture.

→ What can I add for more protein?

Adding quinoa or tempeh would increase the protein content of the dish.