Chickpea and Roasted Vegetable Buddha Bowl (Gluten-Free, Plant-Based)

Chef Emma believes that plant-based eating should be colorful, nourishing, and deeply satisfying. This chickpea and roasted vegetable buddha bowl checks all those boxes—crispy roasted chickpeas, caramelized vegetables, and fresh greens come together in a vibrant, wholesome meal.

Perfect for meatless Mondays or any day you crave nutrient-dense comfort food, this gluten-free bowl delivers complete nutrition with minimal effort. One pan, endless possibilities.

Chickpea and Roasted Vegetable Buddha Bowl (Gluten-Free, Plant-Based)

Crispy roasted chickpeas with colorful vegetables and fresh greens—a vibrant, gluten-free plant-based buddha bowl packed with nutrients and flavor.

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Ingredients Equipment Method Video Notes

Ingredients

  

• Roasted Chickpeas & Vegetables:
• – 1 15-oz can chickpeas, drained, rinsed, and patted dry
• – 2 cups sweet potato cubed
• – 1 red bell pepper chopped
• – 1 cup broccoli florets
• – 1 red onion sliced
• – 3 tbsp olive oil divided
• – 2 tsp smoked paprika
• – 1 tsp ground cumin
• – 1 tsp garlic powder
• – Salt and black pepper to taste
• Bowl Assembly:
• – 2 cups mixed greens or spinach
• – 1 cup cooked quinoa or brown rice optional
• – 1 avocado sliced
• – 2 tbsp tahini dressing or hummus
• – Lemon wedges and sesame seeds for serving

Equipment

• Large baking sheet, mixing bowls, spatula

Method

 

1. Preheat oven to 425°F (218°C). Line baking sheet with parchment paper.
2. Toss chickpeas, sweet potato, bell pepper, broccoli, and onion with olive oil, paprika, cumin, garlic powder, salt, and pepper.
3. Spread on baking sheet in single layer. Roast 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are crispy.
4. Assemble bowls with greens, optional grains, roasted vegetables and chickpeas, avocado slices.
5. Drizzle with tahini or add dollop of hummus. Serve with lemon wedges and sesame seeds.

Video

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Notes

Swap vegetables based on season. Add nuts or seeds for crunch. Store components separately for meal prep. Double the batch for easy lunches.

Calories: 480 per serving
Protein: 18g per serving

Nutrition Facts

Tips and Variations for Chickpea and Roasted Vegetable Buddha Bowl (Gluten-Free, Plant-Based)

• Add quinoa, brown rice, or farro for extra heartiness and texture.
• Top with tahini dressing, hummus, or avocado for healthy fats.
• Use any seasonal vegetables—butternut squash, Brussels sprouts, or cauliflower work beautifully.
• Meal prep friendly—store components separately for 4-5 days.

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