Easy Broccoli Buddha Bowl with Roasted Chickpeas
Today, I’m going back to basics with this Broccoli Buddha Bowl with Roasted Chickpeas—a simple, wholesome meal packed with flavor and texture. It’s vegan, plant-based, and incredibly easy to make. If you love nutrient-dense meals that are both satisfying and delicious, this recipe is for you!
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Roasted Broccoli & Chickpeas – A Winning Combo
Roasting broccoli at high heat enhances its natural sweetness and nutty flavor, making it a must-try—even for those who aren’t huge broccoli fans!
And let’s talk about crispy roasted chickpeas—they’re crunchy, slightly smoky, and incredibly satisfying. I love using smoked paprika, but you can also try ground cumin, coriander, or cayenne pepper.
Use them as a snack, a salad topping, or in soups like my Creamy Cauliflower & Potato Soup Without Cream (one of my most popular recipes!).
📝 Recipe Ingredients
- Broccoli: Fresh, florets work best for roasting. If you prefer a bit of crunch, try using smaller florets, as they’ll roast faster. You can also use frozen broccoli if fresh is unavailable, just be sure to thaw and drain it well before roasting.
- Chickpeas: Canned chickpeas are fine, but for an extra crispy texture, make sure to dry them thoroughly after draining. You can also roast the chickpeas ahead of time and store them in an airtight container for up to a week.
- Quinoa: Quinoa is a fantastic addition to your Buddha bowl for added protein. You can use any kind of quinoa you have on hand.
- Spices: Smoked paprika adds a deep, smoky flavor to the chickpeas, but feel free to experiment with other spices like cumin, ground coriander, or a dash of cayenne pepper for a bit of heat.
- Olive Oil: Using olive oil ensures a crispy texture and adds richness, but you can substitute with avocado oil or another neutral oil if you prefer.
👩🍳 How To Make It
Step 1: Cook the Quinoa
Rinse 1/2 cup of quinoa well in a fine-mesh strainer to remove any bitterness. Combine it with 1 cup water and a pinch of salt in a pan. Bring to a boil, then reduce to a simmer and cook uncovered for 10-15 minutes. Once the water evaporates, cover and let it sit for 5 minutes. Fluff with a fork and set aside to cool.
Step 2 Roast the Broccoli: Place 2 heads of broccoli on a tray, drizzle with 2 tablespoons olive oil, and sprinkle with salt. Toss well and roast at 220°C for 15 minutes.
Step 3 Roast the Chickpeas: On a separate tray, add 1 can of drained chickpeas, drizzle with 2 tablespoons olive oil, and season with 1 teaspoon smoked paprika and a pinch of salt. Roast at 220°C for 15 minutes. Stir and return to the oven for 3-5 more minutes to crisp up.
Step 4 Make the Dressing: Combine all dressing ingredients in a jar peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, minced garlic, a pinch of salt, and water if needed. Shake well.
Step 5 Assemble the Buddha Bowl: Layer quinoa, roasted broccoli, chickpeas, and spinach on a plate. Drizzle with dressing and enjoy!
If you tried this Broccoli Buddha Bowl with Roasted Chickpeas or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
Broccoli Buddha Bowl with Roasted Chickpeas Recipe
SAVE THIS RECIPE 💌
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Ingredients
- 1/2 cup uncooked quinoa
- 2 heads of broccoli medium-size, cut into small florets
- 1 can organic chickpeas drained
- 2 handfuls baby spinach or any of your favourite greens
- 4 tablespoons olive oil
- 1 tablespoon smoked paprika
- pinch of salt
Sauce:
- 1 tablespoon peanut butter
- 2 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 clove garlic minced
- water if required
Instructions
Cook The Quinoa
- Start by cooking the quinoa. It is very important to properly wash 1/2 cup uncooked quinoa before cooking. Use a fine-mesh strainer to rinse it under running water. If not rinsed well, quinoa can have a bitter taste.
- To cook quinoa, use one part quinoa to two parts water. After rinsing, add it to a pan with water and a pinch of salt. Bring it to a boil, then reduce the heat so the water is just simmering. Cook uncovered for about 10-15 minutes, depending on the size of your quinoa. Once the water has evaporated, remove the pan from heat, cover with a lid, and let it sit for 5 minutes. After that, fluff the quinoa with a fork and allow it to cool before adding it to the Buddha bowl.
Roast the Broccoli
- While the quinoa is cooking, place the broccoli on a roasting tray. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with salt. Toss well and roast at 220°C for about 15 minutes.2 heads of broccoli
Roast the Chickpeas
- On a separate tray, add the chickpeas. Drizzle with 2 tablespoons of olive oil, add a pinch of salt, and 1 teaspoon of smoked paprika. Mix well and roast at 220°C for around 15 minutes.1 can organic chickpeas, 1 tablespoon smoked paprika, 4 tablespoons olive oil
- If using one oven, place the broccoli tray above the chickpeas to ensure even roasting.
- Once done, remove both trays from the oven. Stir the chickpeas and return them to the oven for an additional 3 to 5 minutes on the grill/bake setting to crisp them up.
Make the Dressing
- To prepare the dressing, combine all ingredients in a glass jar or a salad dressing mixer. Shake well until fully combined.pinch of salt, 1 tablespoon peanut butter, 2 tablespoons tamari or soy sauce, 1 tablespoon maple syrup, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 clove garlic, water if required
Assemble the Buddha Bowl
- Assemble the quinoa, roasted broccoli, chickpeas, and spinach on a plate. Drizzle generously with dressing and enjoy!
Notes
- Rinsing Quinoa: Always rinse quinoa thoroughly before cooking to remove its natural saponins, which can make it taste bitter.
- Roasting Tip: Feel free to adjust the roasting time for the broccoli and chickpeas to your preference for crispiness. If you like your broccoli extra crispy, leave it in a few minutes longer.
- Customization: This recipe is very versatile! You can swap the spinach for kale or arugula. Add any of your favorite veggies or grains like brown rice, farro, or barley.
- Spices for Chickpeas: If you like extra flavor, feel free to experiment with different spices for the chickpeas. Cumin, garlic powder, or even chili powder can add a unique twist.
- Refrigeration: Store leftover quinoa, roasted broccoli, chickpeas, and dressing separately in airtight containers. The quinoa and roasted veggies will stay fresh in the fridge for up to 4 days.
- Dressing: Keep the dressing in a sealed jar or bottle in the fridge for up to 1 week.
Absolutely wonderful salad with lots of great flavors and colors! This sounds absolutely perfect right now.
Thank you Laura! 🙂