Summertime Chickpea Couscous Buddha Bowl

This Buddha bowl is a balanced meal with proteins, healthy fats, and fresh vegetables. It will hit the spot and fuel you up with lots of energy!


  • 1 cup couscous

  • 1 1/4 cups vegetable broth

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1 tbsp olive oil

  • 1 cup baby spinach

  • 1 cup cherry tomatoes, halved

  • 1/2 cucumber, sliced

  • 1 radish, sliced

  • 1 avocado, sliced

  • 1/4 cup hummus

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 clove garlic, minced

  • Sea salt and pepper to taste


          1. In a medium pot, bring the vegetable broth to a boil. Remove from heat, add the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.

          2.  Preheat the oven to 400°F (200°C). In a bowl, mix the chickpeas with smoked paprika, ground cumin, garlic powder, salt, and olive oil. Spread the chickpeas on a baking sheet and roast for 20-25 minutes, or until crispy.

          3. In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and pepper. Add water if needed to reach a drizzling consistency.

          4. Divide the cooked couscous among four bowls. Arrange spinach, cherry tomatoes, cucumber, radish, avocado, and roasted chickpeas on top of the couscous. Add a dollop of hummus to each bowl. Drizzle with the tahini dressing.

          5. Serve immediately and enjoy!