Looking for a meal that packs bold flavors, is highly nutritious, and keeps you full and satisfied? These Crispy Chickpea Bowls with Maple Buffalo Tahini Sauce have it all! Combining crispy, spiced chickpeas, roasted vegetables, and a creamy yet tangy maple buffalo tahini sauce, this bowl is the perfect blend of sweet, spicy, and savory. Whether you’re serving it up for a weeknight dinner or meal prepping for the week, this dish will leave you craving more. The added bonus? It’s vegan, gluten-free, and filled with plant-based protein and fiber, making it a wholesome and balanced meal for everyone to enjoy.

Ingredients

For the Crispy Chickpeas:

• 1 can (15 oz) chickpeas, drained, rinsed, and dried
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• Salt and pepper to taste

For the Roasted Vegetables:

• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 red onion, thickly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon smoked paprika (optional)

For the Maple Buffalo Tahini Sauce:

• ¼ cup tahini
• 2 tablespoons hot sauce (like Frank’s RedHot or your favorite buffalo sauce)
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons water (to thin, or as needed)
• ½ teaspoon garlic powder
• Salt to taste

For the Bowl Assembly:

• 1 cup quinoa, rinsed and cooked (as per package instructions)
• 2 cups mixed greens (like spinach, arugula, or kale)
• 2 tablespoons green onions, chopped (optional for garnish)

Preparation

Step 1: Prepare the Crispy Chickpeas

1. Preheat your oven to 400°F (200°C).
2. Dry the rinsed chickpeas thoroughly with a kitchen towel or paper towels. The drier they are, the crispier they will get.
3. In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
4. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.
5. Roast for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy.

Step 2: Roast the Vegetables

1. While the chickpeas are roasting, prepare the vegetables. In a large mixing bowl, toss the cubed sweet potatoes, red bell pepper, and red onion with olive oil, salt, pepper, and smoked paprika (if using).
2. Spread the vegetables evenly on another baking sheet.
3. Roast in the oven for 25-30 minutes, flipping halfway, until the vegetables are tender and slightly caramelized.

Step 3: Cook the Quinoa

1. While the chickpeas and veggies are roasting, cook the quinoa according to package instructions. Usually, this involves bringing 1 cup of quinoa and 2 cups of water or vegetable broth to a boil, then reducing the heat and simmering for 15 minutes until the liquid is absorbed.
2. Once done, fluff the quinoa with a fork and set aside.

Step 4: Make the Maple Buffalo Tahini Sauce

1. In a small bowl, whisk together the tahini, hot sauce, maple syrup, apple cider vinegar, garlic powder, and salt.
2. Gradually add water, one tablespoon at a time, until the sauce reaches a creamy, pourable consistency.
3. Taste and adjust seasoning as needed, adding more hot sauce for extra spice or maple syrup for sweetness.

Step 5: Assemble the Bowls

1. Start by adding a base of cooked quinoa and mixed greens to each serving bowl.
2. Top with the roasted sweet potatoes, bell peppers, and onions.
3. Add a generous helping of the crispy chickpeas.
4. Drizzle the maple buffalo tahini sauce over the top.

Step 6: Garnish and Serve

1. Garnish the bowls with chopped green onions for added freshness and a burst of flavor (optional).
2. Serve immediately and enjoy your Crispy Chickpea Bowls with Maple Buffalo Tahini Sauce while warm!

Cooking Notes:

• Crispier chickpeas: Make sure your chickpeas are thoroughly dried before roasting. You can even let them air dry for a few minutes before tossing them with oil and spices.
• Customize the spice: You can adjust the level of heat in the buffalo sauce to suit your taste. If you want it spicier, increase the amount of hot sauce. For a milder version, reduce the hot sauce or add more maple syrup for sweetness.
• Roasting tip: Don’t overcrowd the veggies on the baking sheet. Spread them out in a single layer so they roast evenly and caramelize beautifully.

Serving Suggestions:

These bowls are hearty enough to serve as a main dish, but you can also pair them with crusty bread or a light side salad for a complete meal. The maple buffalo tahini sauce also doubles as a great dipping sauce or dressing for other dishes, so feel free to make extra to keep on hand.

Tips:

• Make it meal prep-friendly: These bowls are perfect for meal prep! Cook the quinoa, roast the veggies, and crisp the chickpeas ahead of time. Store them separately in airtight containers in the refrigerator and assemble your bowls when ready to eat. The crispy chickpeas are best fresh, but you can re-crisp them by popping them in the oven for a few minutes before serving.
• Protein boost: If you want to add more protein, consider adding grilled tofu, tempeh, or even avocado for a creamy addition.
• Extra sauce: Love the sauce? Make a double batch and use it as a dressing for salads, wraps, or grain bowls throughout the week.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (per serving):

• Calories: 450
• Protein: 14g
• Sodium: 720mg
• Carbohydrates: 58g
• Fat: 18g
• Fiber: 12g

Conclusion:

These Crispy Chickpea Bowls with Maple Buffalo Tahini Sauce are the perfect solution for anyone looking to enjoy a healthy, plant-based meal that doesn’t skimp on flavor. The crispy chickpeas add a satisfying crunch, while the roasted vegetables provide depth and warmth. The maple buffalo tahini sauce ties it all together with the perfect balance of sweet, spicy, and tangy flavors. Whether you’re a fan of buffalo sauce or just looking for a new way to enjoy chickpeas, this recipe will quickly become a staple in your meal rotation. Ideal for weeknight dinners or meal prep, these bowls are sure to keep you full and satisfied!

Crispy Chickpea Bowls with Maple Buffalo Tahini Sauce

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

Scale 1x2x3x

For the Crispy Chickpeas:

• 1 can (15 oz) chickpeas, drained, rinsed, and dried
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• Salt and pepper to taste

For the Roasted Vegetables:

• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 red onion, thickly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon smoked paprika (optional)

For the Maple Buffalo Tahini Sauce:

• ¼ cup tahini
• 2 tablespoons hot sauce (like Frank’s RedHot or your favorite buffalo sauce)
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons water (to thin, or as needed)
• ½ teaspoon garlic powder
• Salt to taste

For the Bowl Assembly:

• 1 cup quinoa, rinsed and cooked (as per package instructions)
• 2 cups mixed greens (like spinach, arugula, or kale)
• 2 tablespoons green onions, chopped (optional for garnish)

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Instructions

Step 1: Prepare the Crispy Chickpeas

1. Preheat your oven to 400°F (200°C).
2. Dry the rinsed chickpeas thoroughly with a kitchen towel or paper towels. The drier they are, the crispier they will get.
3. In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
4. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.
5. Roast for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy.

Step 2: Roast the Vegetables

1. While the chickpeas are roasting, prepare the vegetables. In a large mixing bowl, toss the cubed sweet potatoes, red bell pepper, and red onion with olive oil, salt, pepper, and smoked paprika (if using).
2. Spread the vegetables evenly on another baking sheet.
3. Roast in the oven for 25-30 minutes, flipping halfway, until the vegetables are tender and slightly caramelized.

Step 3: Cook the Quinoa

1. While the chickpeas and veggies are roasting, cook the quinoa according to package instructions. Usually, this involves bringing 1 cup of quinoa and 2 cups of water or vegetable broth to a boil, then reducing the heat and simmering for 15 minutes until the liquid is absorbed.
2. Once done, fluff the quinoa with a fork and set aside.

Step 4: Make the Maple Buffalo Tahini Sauce

1. In a small bowl, whisk together the tahini, hot sauce, maple syrup, apple cider vinegar, garlic powder, and salt.
2. Gradually add water, one tablespoon at a time, until the sauce reaches a creamy, pourable consistency.
3. Taste and adjust seasoning as needed, adding more hot sauce for extra spice or maple syrup for sweetness.

Step 5: Assemble the Bowls

1. Start by adding a base of cooked quinoa and mixed greens to each serving bowl.
2. Top with the roasted sweet potatoes, bell peppers, and onions.
3. Add a generous helping of the crispy chickpeas.
4. Drizzle the maple buffalo tahini sauce over the top.

Step 6: Garnish and Serve

1. Garnish the bowls with chopped green onions for added freshness and a burst of flavor (optional).
2. Serve immediately and enjoy your Crispy Chickpea Bowls with Maple Buffalo Tahini Sauce while warm!

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 450
• Sodium: 720mg
• Fat: 18g
• Fiber: 12g
• Protein: 14g