Tandoori Roasted Chickpea Squash Buddha Bowl
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Simply Scratch · by Laurie McNamara

Tandoori Roasted Chickpea Squash Buddha Bowl

NUTRITION · PER SERVING50M COOK
CAL 49%·PRO 57%
CARBS 147G61% OF CAL
20G FIBER99G OTHER28G TOTAL SUGAR
FAT 35G32% OF CAL
6G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant bowl with tandoori-roasted chickpeas and squash over couscous and kale, topped with avocado and tahini dressing. Healthy, satisfying, and flavorful.

mainindianbowlgrain bowlbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 15 ounces canned chickpeas
  • 1 tablespoon olive oil
  • kosher salt
  • 2 teaspoons homemade tandoori spice blend
  • 2 delicata squash (seeded and sliced into 1/4 to 1/2-inch rings)
  • 2½ cups prepared couscous (about 1 cup dry- follow package directions to prepare)
  • 5 ounces baby kale blend
  • 1 avocados (halved, pitted, sliced and remove from skins)
  • 1/2 cup raisins
  • 1/4 cup chopped pistachios
  • 4 teaspoons chia seeds
  • 1 clove garlic (grated (about 1 teaspoon))
  • 5 tablespoons tahini
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 to 4 tablespoons warm water (to thin out the dressing)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
PREP
10M
SODIUM
1154MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.