Spiced Chickpea Buddha Bowls with Creamy Tahini

As a pescatarian, buddha bowls are my jam. What is a buddha bowl? Basically a buddha bowl is a balanced, plant-based meal... in a bowl. Buddha bowls typically contain a grain, several vegetables, and some sort of sauce or dressing. I love these because they are a nice alternative to your typical salad, and are super easy to make for a healthy weeknight dinner. 

I've made all sorts of variations of buddha bowls, but the flavor on this one will have you going back for seconds, thirds…fourths?

This buddha bowl contains spiced, pan fried chickpeas, couscous, avocado, brussel sprout shavings, and a creamy tahini dressing. 

{Spiced Chickpea Buddha Bowls with Creamy

Tahini}

Serves 2

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Ingredients:

• 1 cup couscous

• 1 15 oz can chickpeas

• 1/4 tsp ground ginger

• 1/4 tsp turmeric

• 1 tsp smoked paprika

• 1 avocado

• Shaved brussel sprouts

• 2 tbs tahini

• 1/2 tsp minced garlic

• 1/2 lemon

• 3 tbs water

• Trader Joes 'Everything Bagel' seasoning

• 2 tbs olive oil

• Salt and pepper to taste

Directions: 

1. Preheat oven to 375. Layer brussel sprout shavings on a parchment paper lined baking sheet. Drizzle with olive oil, salt and pepper. Bake for 15-20 minutes.

2. While the brussel’s cook, make the couscous according to package instructions.

3. Heat cast iron over high heat. Add chickpeas, ginger, turmeric and paprika. Stir and sauté for 5 minutes or until crispy.

4. For the tahini sauce : combine tahini, garlic, juice of 1/2 lemon and water.

5. Spoon couscous into bowl. Top with chickpeas, avocado, and brussel sprout shavings. Drizzle with tahini. Salt and pepper to taste.