Za'atar Chickpea Vegan Buddha Bowl Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
357 kcal
-
Cuisine
Mediterranean, Moroccan
Za'atar Chickpea Vegan Buddha Bowl Recipe
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Rich Moroccan spices meet Mediterranean flavors in this super simple Za'atar Chickpea Vegan Buddha Bowl Recipe. With nutty pearled couscous, crispy roasted cauliflower, and a tangy tahini dressing, this meal is perfect for a quick meal, or for a weekly meal prep!
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Ingredients
Mediterranean Couscous
- 1.5 cups water
- ½ teaspoon kosher salt divided
- 1 cup pearled couscous
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 2 teaspoons red wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- pinch cracked black pepper
Chickpea Salad
- 1 oz can chickpeas drained, rinsed, and dried
- 1 cauliflower head trimmed and cut into florets
- 3 tablespoons extra virgin olive oil divided
- 3 tablespoons za'atar seasoning
- ½ pint cherry tomatoes quartered
- 1 English cucumber quartered and sliced
- ½ small red onion thinly sliced
- ¼ cup Curly parsley chopped
- ½ cup Tahini Dressing
Lemon Tahini Dressing
- ½ cup Tahini
- ⅓ cup water
- ¼ cup extra virgin olive oil
- 1 Fresh Lemon juiced
- kosher salt to taste
- cracked black pepper to taste
Instructions
- Preheat oven to 400 degrees.Add water and ¼ teaspoon salt to a small pot and bring to a boil. Add the couscous, reduce heat to a simmer, cover, and let cook for 8-10 minutes. Remove from heat and let sit, still covered, for 2 minutes, then uncover and fluff with fork. Stir in the olive oil, lemon juice, red wine vinegar, garlic powder, oregano, remaining salt, and pepper. Once thoroughly combined, cover and set aside.
- Toss the chickpeas and cauliflower with the olive oil and za'atar seasoning, then place in a single layer on a baking sheet. Bake for 20-25 minutes, or until the cauliflower is tender and golden and the chickpeas are crisp. Remove from oven and set aside.
- While the couscous, chickpeas, and cauliflower cook, cut up the veggies and parsley and toss in a bowl together. Whisk together the lemon tahini dressing in a small bowl and adjust seasoning as needed.
- Divide the couscous, fresh veggies, roasted cauliflower, and chickpeas between four bowls. Drizzle each bowl with two tablespoons of tahini dressing and serve.
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
3g
(15%)
Sodium
337mg
(14%)
Potassium
609mg
(17%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
800IU
(16%)
Vitamin C
65.4mg
(73%)
Calcium
120mg
(12%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 3g | 15% |
| Sodium | 337mg | 14% |
| Potassium | 609mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 65.4mg | 73% |
| Calcium | 120mg | 12% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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