Crispy Cumin Chickpea Buddha Bowl
I’m someone who could easily be a vegetarian. Especially, when I eat Buddha Bowls. They’re just so dang good. I love all of the colors and different flavors. Definitely an enjoyable meal.
These Crispy Chickpeas have such a good texture and the cumin and turmeric seasoning compliments both the chickpeas and other veggies well. I top this bowl with the Chipotle Bitchin’ Sauce, which that’s a whole other conversation. I mean…come one…how good is it?! I get the large tub at Costco and my husband and I finish it within the week. We end up dipping veggies in it, putting it on basically everything we eat, like these Buddha Bowls. I actually had to call my husband off of finishing the last bit of dip so we had enough sauce for our bowls. I did however, give him the option of just putting a little lemon and olive oil as the sauce. Mind you, it’s also great like that if you just want a clean flavor, but it was a hard pass from him because he wanted the dang chipotle sauce.
My little guy wasn’t crazy about these bowls though. Granted he took a bite of one of the beets first, and Jon warned him that it would taste like dirt…mmmkay. He immediately spit it out and wanted nothing more to do with it. Ya win some, ya lose some. More for me, so I guess we can count that as a big fat win.
Crispy Cumin Chickpea Buddha Bowl
Ingredients
- 15.5 oz can of chickpeas, washed and drained
- 1 medium sweet potato or small butternut squash, cut into ½ inch cubes
- 2 tablespoons avocado oil
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon pink Himalayan salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 2 large cooked and peeled beets, cut into ½ inch cubes
- 1 large avocado, peeled and thinly sliced
- 1 naval orange, peeled and thinly sliced
- ½ red onion, thinly sliced
- 1 cup roasted pepitas
- ½ cup cilantro, roughly chopped
- ½ cup parsley, roughly chopped
- 1 tomato, diced
- 1 cup micro greens, pea shoots, or sprouts
- 4 cups cooked quinoa, cauliflower rice, or lettuce of choice
- 1 lemon, juiced and zested
- 4 tablespoons Chipotle Bitchin’ Sauce, lemon and olive oil, or sauce of choice
Instructions
- Preheat air fryer (you can also roast them in the oven) to 400⁰F. Spray chickpeas with oil and season with cumin, turmeric, ½ teaspoon of salt, and ½ teaspoon black pepper. Fry for 10-12 minutes, shaking a few during the process. At the same time, coat your sweet potato with oil and season with remaining salt and pepper. Also place in air fryer, below the chickpeas, and only flip halfway through cooking process. You can also cook your quinoa at the same time.
- Cut everything while your chickpeas and sweet potato are cooking.
- To the cooked quinoa, add the lemon juice, zest, and parsley.
- Divide the quinoa up between 4 bowls, and top with all your delicious veggies and sauce. Season to taste with salt and pepper, if desired.
