Servings
Font
Back
5.0 from 78 votes

Quinoa Chickpea Buddha Bowl

An incredibly satisfying, healthy, nutrient-rich Buddha bowl with steamed kale, from-scratch chickpeas, quinoa, and 3-ingredient tahini sauce! Just 7 ingredients required for this delicious plant-based meal.

Prep Time
1 hr 5 mins
Cook Time
1 hr 5 mins
Total Time
2 hrs 20 mins
Servings: 4
Calories: 572 kcal
Course: Main Course
Cuisine: Vegan

Ingredients

CHICKPEAS
  • 1 cup dry chickpeas
  • water
  • 1/2 tsp sea salt
QUINOA
  • 1 Tbsp olive, grapeseed, or avocado oil (or coconut)
  • 1 cup white quinoa (well rinsed)
  • 1 3/4 cup water
  • 1 healthy pinch sea salt
KALE
  • 1 large bundle curly (dinosaur) kale (rinsed and torn into large pieces)
TAHINI SAUCE
  • 1/2 cup Tahini (raw or roasted)
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 cup water
FOR SERVING optional but recommended
  • fresh lemon juice

Instructions

    Cup of Yum
  1. Either soak chickpeas overnight in cool water (for 6-8 hours) or use the quick-soak method: Add rinsed chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil for 1 minute. Then turn off heat, cover, and let soak for 1 hour. Then drain, rinse, and add back to pot.
  2. To cook soaked chickpeas, add to a large pot and cover with 2 inches water. Bring to a boil over high heat, then reduce heat to a simmer, add salt and stir, and cook uncovered for 40 minutes - 1 hour 20 minutes (depending on the size/freshness of your beans).
  3. Sample a bean at the 40-minute mark to see how tender they are. You're looking for a just tender bean with a tiny bit of bite, and the skins will start to show signs of peeling (don't go too mushy!). Once cooked, drain beans and set aside and sprinkle with a bit more salt.
  4. In the last 30 minutes of the beans cooking, start your quinoa by heating a medium saucepan over medium heat. Once hot, add oil and rinsed quinoa. Toast for 2-3 minutes, stirring frequently. This will allow some of the water to evaporate and add a nice toasty flavor.
  5. Add water and increase heat to medium-high/high to bring to a boil. Once boiling, reduce heat to low (simmer), cover, and cook for 18-22 minutes, or until the quinoa is tender and the water has completely absorbed. Then remove from heat and loosely drape the pot with a towel or paper towel to continue absorbing any excess moisture.
  6. Prepare dressing by adding tahini, sea salt and garlic powder to a small mixing bowl and whisking to combine. Then add water a little at a time until it forms a pourable sauce.
  7. Lastly, steam kale. Add 1/2 inch water to a medium saucepan and bring to a simmer over medium heat. Insert a steamer basket and the kale and cover. Steam for 1-2 minutes, or until kale is vibrant in color and slightly wilted. Immediately remove the kale from the heat and transfer to a small dish for serving.
  8. To serve, divide quinoa, chickpeas and kale between serving bowls and top with tahini sauce. Add a splash of fresh lemon juice for more flavor and a bit of acidity (highly recommended).
  9. Best when fresh, though leftover sauce, quinoa, and chickpeas can be stored separately in the refrigerator up to 4 days. Kale is best when (steamed) fresh.

Notes

  • *Quick soak chickpea method by The Kitchn. Chickpea cooking tips from the lovely Tori Avey.*Nutrition information is a rough estimate calculated with sauce.*Prep/total time accounts for the quick soak chickpea method. Add 6-8 hours if soaking overnight.*Recipe inspired by the Mighty Bowl at Harlow in Portland, OR.

Nutrition Information

Serving 1serving Calories 572 (29%) Carbohydrates 68.8g (23%) Protein 22g (44%) Fat 25.4g (39%) Saturated Fat 3.4g (17%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 414mg (17%) Fiber 15.1g (60%) Sugar 5.5g (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 572

% Daily Value*

Serving 1serving
Calories 572 29%
Carbohydrates 68.8g 23%
Protein 22g 44%
Fat 25.4g 39%
Saturated Fat 3.4g 17%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 414mg 17%
Fiber 15.1g 60%
Sugar 5.5g 11%

* Percent Daily Values are based on a 2,000 calorie diet.