Za'atar Chickpea Vegan Buddha Bowl Recipe
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
357 kcal
-
Cuisine
Mediterranean, Moroccan
Za'atar Chickpea Vegan Buddha Bowl Recipe
Report
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!
Share:
Ingredients
Mediterranean Couscous
- 1.5 cups water
- ½ teaspoon kosher salt divided
- 1 cup pearled couscous
- 2 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice fresh
- 2 teaspoons red wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano dried
- pinch black pepper cracked
Chickpea Salad
- 1 oz can chickpeas drained, rinsed, and dried
- 1 cauliflower trimmed and cut into florets, head
- 3 tablespoons extra virgin olive oil divided
- 3 tablespoons za'atar seasoning
- ½ pint cherry tomato 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 lemon juiced, fresh
- kosher salt to taste
- black pepper to taste, cracked
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
(13%)
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
6 reviews
Excellent
Other Recipes
You'll Also Love
