This orange chickpea buddha bowl is a 10 minute dinner that is packed with flavor, plant protein, and is also perfect for meal prep!
According to urban dictionary, a buddha bowl is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.” Sounds like my kind of dinner! Especially when these orange chickpeas are involved.
Buddha bowls are my favorite meal to make when I’m feeling lazy. I have a whole buddha bowl making guide for this sweet potato chickpea buddha bowl if you need more detailed instruction or want to get creative!
What goes in a buddha bowl
Honestly, anything! That’s the beauty of buddha bowls. You can enjoy buddha bowls hot or cold, but these chickpeas are definitely best served warm. I’ve paired them with black rice and steamed broccoli, but they would be great with quinoa, white rice, spinach, sautéed bell peppers, the list goes on.
A few notes on these orange chickpeas
- The recipe calls for freshly squeezed orange juice because it will yield the best flavor. You can absolutely sub for regular orange juice, but you may want to add orange zest for extra flavor.
- The arrowroot starch/powder in the recipe is there to thicken the sauce. You can sub for tapioca or corn starch as well.
- These chickpeas also taste great with a smidge of hot sauce for a bit of spice! A few teaspoons to a tablespoon should do the trick.
Looking for more easy weeknight meals? Try these!Print
These orange chickpeas are sweet and tangy and a quick weeknight meal!
- 2 cans chickpeas
- 2/3 cup freshly squeezed orange juice
- 2 tbsp maple syrup or honey
- 2 tbsp tamari (gluten free soy sauce)
- 1/4 tsp ground ginger
- 1 tbsp arrowroot powder
- 1 tbsp water or veggie broth
- Optional: 1 tbsp orange zest and/or 2 tsp red chili flakes
- Drain and rinse the chickpeas and set aside.
- Whisk the arrowroot starch and water together and set aside.
- To a saute pan, add the orange juice, maple syrup, tamari, and ginger and whisk together over low heat.
- When the mixture starts to bubble, add in the arrowroot paste and chickpeas.
- Stir everything together until the chickpeas are well coated and continue to heat as the mixture thickens.
- The sauce should be thick within 5 or so minutes.
- Serve immediately with rice, quinoa, and steamed veggies.
The maple syrup can also be subbed for coconut sugar or any other type of sugar.
Keywords: vegan buddha bowl, chickpea buddha bowl, chickpea recipe