Chickpea Buddha Bowl

A nourishing, plant-based bowl loaded with fiber, protein, and color; ideal for meal prep or a quick healthy dinner.

Ingredients

• •1 can chickpeas (400g), drained and rinsed
• •1 cup cooked brown rice or quinoa
• •1/2 avocado, sliced
• •1 medium sweet potato, cubed
• •1 tablespoon olive oil
• •1 teaspoon paprika or cumin
• •Salt and pepper, to taste
• •2 tablespoons tahini dressing (store-bought or homemade)

Instructions

1. 1. Preheat oven to 200°C (400°F). Toss sweet potato cubes with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and slightly caramelized.
2. 2. While the sweet potatoes roast, warm chickpeas in a skillet with a drizzle of olive oil and your choice of spices (paprika, cumin, or both) for 3–4 minutes. Season to taste.
3. 3. Prepare the other components: cook or reheat brown rice, and slice the avocado.
4. 4. Assemble the bowl: add a base of rice, top with roasted sweet potatoes, spiced chickpeas, and avocado slices.
5. 5. Drizzle generously with tahini dressing before serving. Optional toppings: sesame seeds or fresh herbs.