Spicy Chickpea Buddha Bowl

Alright, listen up: this isn’t your average sad desk salad. We’re talking about a Buddha Bowl so gorgeous and filling that even your most carnivorous friend will stop mid–burger bite and say, “Wait… is that quinoa?” This bowl is basically Instagram in edible form — colorful, nutrient-packed, and just bougie enough to make you feel like you’ve got your life together.

Here’s the deal: crispy spiced chickpeas (the crunchy heroes you didn’t know you needed), a base of quinoa or rice (because we like options), roasted sweet potato cubes (sweet but sassy), and steamed broccoli (because, health). Then we crown it all with avocado — because avocado is basically the Beyoncé of the food world — and drown it in tahini dressing like it’s liquid gold. One bite and you’ll realize this isn’t rabbit food; it’s comfort food disguised as health food.

Ingredients

• 1 can chickpeas, drained + rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 2 cups quinoa or brown rice
• 1 avocado
• 1 cup roasted sweet potato cubes
• 1 cup steamed broccoli
• Tahini dressing (don’t skip)

Steps

• Preheat oven to 400°F.
• Toss chickpeas with oil + spices, roast 20 mins.
• Cook quinoa or rice as your base carb.
• Build bowl: grains → sweet potato → broccoli → avocado → chickpeas.
• Drizzle tahini generously (think sauce, not garnish).
• Snap a pic, then demolish it.