Anti-Inflammatory Turmeric Chickpea Buddha Bowl – High Protein Vegan Recipe

This vibrant Anti-Inflammatory Turmeric Chickpea Buddha Bowl is a powerhouse of plant-based nutrition that will nourish your body from the inside out. Featuring golden turmeric-spiced chickpeas, fluffy quinoa, and an array of colorful vegetables, this bowl delivers complete proteins, healthy fats, and potent anti-inflammatory compounds in every bite.

Perfect for meal prep or a satisfying weeknight dinner, this organic, non-GMO recipe combines the earthy warmth of turmeric with fresh, crisp vegetables and a creamy tahini dressing. Each component works synergistically to support your immune system, reduce inflammation, and provide sustained energy throughout your day.

Ingredients

• 240g (1¼ cups) dry organic quinoa, rinsed
• 800g (2 x 14oz cans) organic chickpeas, drained and rinsed
• 30ml (2 tbsp) organic extra virgin olive oil
• 15g (1 tbsp) ground turmeric
• 5g (1 tsp) ground cumin
• 5g (1 tsp) smoked paprika
• 3g (½ tsp) garlic powder
• 5g (1 tsp) sea salt
• 2g (¼ tsp) black pepper
• 200g (7oz / 4 cups) organic baby spinach
• 300g (10.5oz / 2 medium) organic carrots, julienned
• 200g (7oz / 1 medium) organic cucumber, sliced
• 150g (5.3oz / 1 cup) organic cherry tomatoes, halved
• 120g (4.2oz / ¾ cup) organic red cabbage, thinly sliced
• 60g (2.1oz / ½ cup) organic pumpkin seeds
• 60ml (¼ cup) organic tahini
• 45ml (3 tbsp) fresh lemon juice
• 15ml (1 tbsp) organic maple syrup
• 15ml (1 tbsp) organic tamari
• 30-45ml (2-3 tbsp) filtered water

Instructions

1. Step 1: Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. Step 2: Rinse quinoa thoroughly in a fine-mesh strainer until water runs clear. In a medium saucepan, combine quinoa with 480ml (2 cups) water and bring to a boil.
3. Step 3: Reduce heat to low, cover, and simmer quinoa for 12-15 minutes until water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
4. Step 4: Pat chickpeas completely dry with paper towels. In a large bowl, toss chickpeas with olive oil, turmeric, cumin, paprika, garlic powder, salt, and black pepper until evenly coated.
5. Step 5: Spread seasoned chickpeas on the prepared baking sheet in a single layer. Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
6. Step 6: While chickpeas roast, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and tamari in a small bowl.
7. Step 7: Gradually add water, 1 tablespoon at a time, whisking until dressing reaches a smooth, pourable consistency.
8. Step 8: Wash and prepare all vegetables: julienne carrots, slice cucumber, halve cherry tomatoes, and thinly slice red cabbage.
9. Step 9: Toast pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until lightly golden and fragrant.
10. Step 10: Divide cooked quinoa among 4 large bowls as the base layer.
11. Step 11: Arrange roasted chickpeas, spinach, carrots, cucumber, tomatoes, and red cabbage in sections over the quinoa.
12. Step 12: Drizzle each bowl with tahini dressing and sprinkle with toasted pumpkin seeds before serving.

Nutrition Facts (per serving)

Chef’s Tips

• For maximum crispiness, ensure chickpeas are completely dry before seasoning. You can even let them air dry for 10 minutes after patting them down.
• Make the tahini dressing ahead of time and store in the refrigerator – the flavors will meld beautifully and it will keep for up to one week.
• Toast your own pumpkin seeds by saving them from fresh pumpkins or butternut squash – simply clean, season with salt, and roast at 150°C (300°F) for 15-20 minutes.

Health Benefits

This anti-inflammatory buddha bowl is packed with curcumin from turmeric, which has been shown to reduce inflammation and support joint health. The combination of quinoa and chickpeas provides all essential amino acids for complete protein, while the diverse array of colorful vegetables delivers powerful antioxidants, vitamins A, C, and K, and folate. The tahini adds healthy fats and calcium, while pumpkin seeds contribute zinc and magnesium for immune support and bone health.

Storage Instructions

Store assembled bowls in the refrigerator for up to 3 days, keeping dressing separate until ready to serve. Roasted chickpeas can be stored separately for up to 5 days and re-crisped in a 180°C (350°F) oven for 5 minutes. Cooked quinoa keeps for up to 5 days refrigerated and can be enjoyed cold or reheated gently with a splash of water.