Golden Chickpea Buddha Bowl with Microgreens & Lemon Tahini Drizzle

Bright, Bold & Balanced: Chickpea Buddha Bowl with a Zesty Drizzle

Ingredients :

  • 1 cup cooked chickpeas, seasoned with olive oil, salt, black pepper & garlic powder

  • ½ cup roasted squash wedges (e.g., kabocha or delicata), lightly caramelized and sprinkled with black sesame seeds

  • 2–3 falafel patties, baked or pan-seared

  • 1 small carrot, shaved into ribbons

  • 1 lemon wedge

  • ½ cup curly kale or baby kale

  • ¼ cup black rice (or quinoa for a gluten-free option)

  • 2 tbsp microgreens (radish or broccoli microgreens work well)

  • Edible flowers (optional but visually striking — like viola or pansy)

Lemon Tahini Drizzle:

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 tsp maple syrup

  • 1–2tbsp water (to thin)

  • Pinch of salt

  • Whisk together until smooth.

Instructions:

  • Prepare the base: Layer a bowl with black rice or quinoa.

  • Roast the squash: Cut into wedges, toss with olive oil and a pinch of salt, then roast at 400°F (200°C) for 25–30 minutes until golden and tender.

  • Cook chickpeas: Warm chickpeas in a skillet with olive oil, garlic powder, salt, and pepper.

  • Assemble the bowl: Add kale, carrot ribbons, falafel, roasted squash, and lemon wedge on top of the rice.

  • Garnish: Top with microgreens, edible flowers, and sesame seeds.

  • Drizzle: Finish with lemon tahini drizzle before serving.

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