Quinoa Buddha Bowl With Chickpeas and Spinach Recipe | Cooking With Jade

Quinoa Buddha Bowl With Chickpeas and Spinach Recipe

Quinoa Buddha Bowl With Chickpeas and Spinach Recipe

(Cooking Time: 15 minutes Preparation Time: 10 minutes Servings: 3)

This Quinoa Buddha Bowl recipe offers a “complete package” of health benefits with a lot of nutrients. I have used vegan quinoa in a bawl plus many other healthy toppings like chickpeas and spinach. This is a very easy recipe with high nutrient value.



  • Amount per Serving
  • Calories 386g
  • Fats: 5 g
  • Cholesterol: 0.0mg
  • Total Carbohydrate: 8g
  • Protein: 3g


For the buddha bowl:

  • 1 to 2 tbsp. olive oil
  • ½ pound of small potatoes (yukon type), halved
  • 1 can of 1 pound of chickpeas, drained and dried
  • 1 tbsp of ground paprika
  • ½ tsp of ground chili
  • 1 avocado, sliced
  • 1 cup of red cabbage, finely chopped
  • 2 cups of fresh baby spinach
  • 3 tbsp of your choice (pumpkin seeds, sunflower seeds, sesame seeds, etc)
  • 1 ½  cups of uncooked quinoa

For the herb tahini sauce:

  • 1 cup of tahin or tahini (sesame paste)
  • 2 tbsp of water, or more if needed
  • 1 tbsp of freshly squeezed lemon juice
  • 1 small bunch of fresh coriander or fresh basil leaves, your choice
  • ¼ of a small shallot, thinly sliced
  • 1 pinch of salt
  • 1 pinch of ground black pepper
Spinach and tomatoes


  • Heat the olive oil over medium heat in a large, heavy-bottomed skillet. When hot, add the potatoes and roast on all sides, stirring regularly, until tender, about 8-10 minutes.
  • Add the chickpeas and sauté for another 2 minutes, shaking the pan to prevent them from sticking to the bottom. Sprinkle with paprika, chili, and salt.
  • Meanwhile, prepare the herb tahini sauce by mixing all the ingredients together in a chopper or blender until smooth and homogeneous. Adjust the amount of water to obtain a more or less creamy sauce. Taste and adjust seasoning as needed.
  • Assemble the buddha bowls* by distributing the roasted potatoes, chickpeas, red cabbage, avocado and spinach in each bowl or soup plate. Sprinkle with seeds then serve with herb tahini sauce. It’s ready!
  • Serve and enjoy your quinoa bowl!
Buddha Bowl With Chickpeas and Spinach

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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