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Roasted Carrot & Chickpea Buddha Bowl
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5 from 1 vote

Roasted Carrot & Chickpea Buddha Bowl

This simple buddha bowl requires only 7 everyday ingredients and 20 minutes of work. Toss together some rice, roasted carrots, chickpeas, parsley and an easy tahini dressing for a delicious healthy weeknight dinner.
Course Main Course
Cuisine vegan, vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 3


  • 1 cup long grain brown rice (or rice of choice)
  • 2 cups (540ml) canned chickpeas, drained and rinsed
  • 4 cups carrots, peeled and sliced
  • 1 1/2 tablespoon olive oil
  • 1/2 teaspoon fine grain sea salt
  • Fresh parsley (optional)

For the Tahini Dressing

  • 2 tablespoons runny tahini
  • 1 tablespoon lemon juice
  • 1 garlic clove, grated
  • 2 tablespoons water


  • Preheat oven to 400F.
  • In a medium pot, bring 2 cups of water to a boil. Once the water is boiling, add the rice and a pinch of salt. Cover and reduce heat. Let simmer for 40 minutes. When your rice is done, turn off the heat and let sit, covered until your other ingredients are ready. Add salt to taste.
  • Meanwhile, peel and slice your carrots. Place on a baking sheet with your chickpeas. Toss in the olive oil and 1/2 teaspoon of salt, then roast for 35 minutes.
  • While your vegetables are roasting, prepare the dressing. In a small bowl, whisk together tahini with lemon to form a thick paste. Then whisk in the water and grated garlic. Add more water as needed.
  • Once everything is done cooking, add your rice, roasted carrots and chickpeas in a bowl. Top with fresh parsley as desired and dressing.


Keep leftovers in the fridge in an airtight container.