Spicy Chickpea Buddha Bowl

Ingredients

• 1 can cooked chickpeas (drained and rinsed (or 1.5 cups cooked from dry))
• 1 tbsp olive oil (for roasting chickpeas)
• 1 tsp smoked paprika (adds a lovely depth of flavor)
• 1/2 tsp cayenne pepper (adjust to taste for spice level)
• 1 tsp garlic powder (for that aromatic kick)
• 1/2 tsp salt (or to taste)
• 1 cup quinoa (can substitute with brown rice or farro)
• 2 cups vegetable broth (for cooking the quinoa)
• 1 medium avocado (sliced, for creaminess)
• 1 medium cucumber (diced, for freshness)
• 1 cup cherry tomatoes (halved, for sweetness)
• 2 cups spinach (fresh, for a nutrient boost)
• 1 medium lemon (juiced, for brightness)
• 1/4 cup fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a mixing bowl, toss the drained chickpeas with olive oil, smoked paprika, cayenne pepper, garlic powder, and salt until evenly coated.

3. 3

   Spread the seasoned chickpeas on a baking sheet in a single layer and roast for about 20 minutes or until crispy, shaking the pan halfway through.

4. 4

   While the chickpeas are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid.

5. 5

   Once cooked, fluff the quinoa with a fork and set aside.

6. 6

   Prepare your veggies: slice the avocado, dice the cucumber, and halve the cherry tomatoes.

7. 7

   To assemble your Buddha bowl, start with a base of quinoa, then add a handful of fresh spinach, followed by the roasted chickpeas, avocado slices, cucumber, and cherry tomatoes.

8. 8

   Drizzle the lemon juice over the top and garnish with fresh cilantro. Enjoy!