Discover the ultimate plant-based meal prep recipe with my Crispy Chickpea & Quinoa Buddha Bowl. It’s a protein-packed vegetarian recipe made on a sheet pan for a simple and healthy lunch or dinner!

Crispy Chickpea & Quinoa Bowl Recipe

Serves 4

Ingredients:

• 1 cup quinoa
• 1 10oz bag of kale (I used the Tuscan Kale from Trader Joe’s)
• 2 small sweet potatoes, cut into large chunks
• 1 15oz can of chickpeas, drained/rinsed
• 12oz bag of Brussels sprouts, sliced in half
• 1 tsp paprika
• 1 tsp garlic powder + 1/4 tsp
• 1/8 tsp cayenne pepper
• 3 tbsp olive oil
• 1/4 cup tahini
• 1 lemon, juiced
• 1-2 tbsp maple syrup
• Salt & pepper

Directions:

1. Preheat oven to 425F & cook quinoa according to package directions.
2. Coat the chickpeas with 1 tbsp olive oil, 1 tsp garlic powder, paprika & cayenne. Add to a baking sheet.
3. Coat the sweet potato with 1 tbsp olive oil and a dash of salt & pepper. Add to the baking sheet with chickpeas. Place in the oven for 30 minutes flipping halfway through.
4. Coat the Brussels with 1 tbsp olive oil and a dash of salt & pepper. Add these to a separate baking sheet and flip Brussels cut side down. Place in the oven for 20 minutes. Flip at the 15 minute mark.
5. While everything is cooking, mix together the tahini, lemon juice, maple syrup, remaining 1/4 tsp garlic powder and 1/4 cup water.
6. Build your nourish bowl by placing a layer of kale in a container. Top with quinoa, sweet potato, Brussels and chickpeas. Drizzle tahini sauce over top and enjoy!