Tumeric Chickpea Buddha Bowl Recipe

This Turmeric Chickpea Buddha Bowl is the ultimate, healthy bowl meal! It’s loaded with nutrient-dense superfoods and drizzled with a creamy, lemon-tahini dressing. Everyone needs a Buddha bowl in their meal prep rotation. Come and get this!

Buddha bowls can have any number of raw and/or prepared vegetables or fruits, and various toppings.

Ingredients can include:

  • leafy greens such as kale or spinach
  • microgreens or sprouts
  • beans and legumes like chickpeas, black beans, or lentils
  • plant based proteins like tofu, tempe, or seitan
  • cooked grains such as quinoa or rice
  • raw or roasted vegetables and fruit
  • nuts and seeds
  • topping such as a dressing, dip, or spread

As you can imagine, the combos are endless. The goal is create a balanced selection of nutrient-dense ingredients with compatible flavors and textures that fill you up, and make you feel awesome!


For the cooked produce:
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Beet (diced)
  • 1 Sweet Potato (diced)
For the salad:
  • 4 cups Kale (massaged with a little Olive Oil until tender)
  • 1 cup cooked Quinoa
  • 2 Blood Oranges (peel removed, sliced)
  • 1 cup Pomegranate seeds
  • 1 Avocado (diced)
  • 1 cup Sprouts or Microgreens
  • 1/2 cup Walnuts
For the lemon tahini dressing:
  • 2 Tbsp Tahini
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Water
  • pinch Lemon Zest
  • 1 Tbsp Water (to adjust consistency)
For the chickpeas:
  • 1 15oz can reduced sodium Chickpeas (rinsed, drained, paper towel dried)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Turmeric
  • 1/2 tsp Paprika
  • pinch Cayenne


For the cooked produce:

Heat oven to 400°; toss BEETS and SWEET POTATO in OLIVE OIL; place on baking sheet; bake 15 minutes, or until tender; set aside to cool.

For the salad:

Prepare each ingrdient (KALE, QUINOA, BLOOD ORANGE, POMEGRANATE, AVOCADO, SPROUTS, and WALNUTS); store separately until ready to use.

For the dressing:

In a small bowl, whisk together TAHINI, LEMON JUICE, WATER, AND LEMON ZEST until combined; if needed, adjust consistency by adding more tahini or water.

For the chickpeas:

In a small bowl, toss together CHICKPEAS, OLIVE OIL, TURMERIC, PAPRIKA, and CAYENNE until combined.

Heat a skillet over medium-high heat; add CHICKPEAS and saute 3-5 min until fragrant and warmed through, stirring as needed; allow to cool.

To serve:

Evenly divide ALL ingredients across 4 bowls and drizzle with lemon tahini dressing; serve immediately or store in airtight containers and refrigerate up to two days.

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