Carrots, chickpeas and tomatoes are tossed in a flavorful Moroccan Seasoning, roasted, then served on top of brown rice in this crispy chickpea buddha bowl recipe!
It’s easy to make these buddha bowls in only 30 minutes, they’re healthy, gluten free, vegetarian and easily made vegan!
How to make Moroccan Chickpea Buddha Bowls
- Prepare the Moroccan seasoning. Just follow that link to the recipe. It takes less than 5 minutes to make and will leave you with extra on hand to toss on veggies, chicken or mix in with rice.
- Season the chickpeas, carrots and tomatoes with the Moroccan seasoning. I highly recommend adding the chickpeas, carrots and tomatoes to a large bowl and tossing them with the olive oil and Moroccan seasoning in the bowl. Doing this will make sure that every little chickpea and piece of carrot is covered in the oil and seasoning.
- Note: I used heirloom carrots for a little extra burst of color in this recipe, but any carrots will work!
- Roast the chickpeas, carrots and tomatoes. Spread the seasoned chickpeas, carrots and tomatoes out evenly on a baking sheet. Cover and roast for 12 minutes, uncover and roast for an additional 10 minutes.
- Prepare the bowls. Divide two cups of cooked brown rice evenly between two bowls. Top with the roasted chickpeas, carrots and tomatoes. Garnish with diced fresh mint and a lemon wedge so you can drizzle some lemon juice over the bowl.
- Note: if you don’t have cooked brown rice on hand, begin preparing the rice before starting this recipe. Brown rice can easily be cooked on the stove, in a rice cooker or in and Instant Pot, but can take up to an hour to cook, so be sure to plan that into the recipe. The Instant Pot is the quickest cooking method and my personal favorite!
- Add optional bowl toppings. If you’re not vegan, a little sprinkling of crumbled feta cheese is delicious on top of these bowls. I love a drizzle of sauce on almost every bowl and this bowl is no exception! A spoonful of harissa sauce compliments the flavors of the bowl so well. For a creamy vegan sauce option, try this Harissa Tahini Sauce. It’s yummy!!
Easy Moroccan Chickpea Buddha Bowl Modifications
Make It Vegan
- This recipe is vegan when the optional feta cheese is not added on top.
Make It Low Carb
- Chickpeas, carrots and rice are all high in carbohydrates, making this not the best bowl to convert to low carb.
- Replacing the brown rice with cauliflower rice and cutting the amount of chickpeas in half will reduce the carbs from 103 per bowl, down to 43 per bowl.
- You can also try this Moroccan Chicken Bowl instead, which uses the same seasonings and contains the same flavor, but in a protein-rich, low carb bowl. (Recipe coming soon!)
Meal Prep It
- For storage: roast the carrots, chickpeas and tomatoes according to the recipe instructions. Divide the cooked brown rice between two plastic storage containers, top with the roasted chickpeas, carrots and tomatoes. Place a fresh lemon wedge in the container. If serving the bowls with feta cheese or harissa sauce, store each of these optional toppings in small salad dressing containers in the larger container with the additional bowl ingredients.
- To reheat and eat: remove the lemon wedge, feta cheese and harissa sauce from the larger storage container. Place the storage container with the rice, carrots, chickpeas and tomatoes in the microwave for 2 minutes. Remove from the microwave, juice the lemon wedge over the bowl. If desired, top with the feta cheese crumbles and harissa sauce.
Add A Protein
- Chickpeas are a great source of plant based protein. Served as is, these bowls contain 18 grams of protein per bowl, making them a great option for those seeking plant based, protein rich recipes.
- If you’d like to add a meat based protein option, chicken is a delicious and easy addition to this bowl.
- To add the chicken, pound 1-2 chicken breasts until they’re 1 inch thick. At this thickness, the chicken will roast at the same time as the other ingredients. Drizzle the chicken with olive oil and season with the Moroccan seasoning. Place the chicken on a baking sheet and roast in the oven at the same time and temperature as the other carrots and chickpeas, but leave the chicken uncovered during the entire cooking time. Remove the chicken from the oven, dice and add to the bowls.
Looking for more chickpea bowls to try? Check out these 5 recipes!
- Indian Cauliflower Bowl with Roasted Chickpeas
- Vegan Cobb Salad with Chickpeas, Avocado & Brussels Sprouts
- Roasted Broccoli & Chickpea Bowls
- Sweet Potato Chickpea Buddha Bowl from Minimalist Baker
- Korean BBQ Chickpea Bowls from Two Peas & Their Pod
Moroccan Roasted Carrot and Chickpea Buddha Bowl
- 1 lb carrots peeled & sliced into 1" pieces
- 15 oz can chickpeas drained & rinsed
- 2 roma tomatoes quartered lengthwise
- 2 tbsp olive oil
- 1 tbsp Moroccan seasoning
- 2 cups cooked brown rice
- 1 tbsp mint chopped
- 2 lemon wedges for juicing over the dish
- 2 tbsp harissa sauce
- ¼ cup feta cheese crumbles
- Preheat oven to 450°F.
- Place the carrots, chickpeas and roma tomatoes in a large bowl.
- Drizzle with the olive oil, then top with the Morrocan seasoning and toss to coat.
- Place in an even layer on a foil lined baking sheet.
- Cover with foil and roast in the oven for 12 minutes.
- Remove the foil cover and roast for an additional 10 minutes.
- Divide the cooked brown rice between two bowls.
- Top with the roasted carrots, chickpeas and tomatoes.
- Sprinkle the fresh mint over the vegetables and place a lemon wedge on the side of each bowl.
- OPTIONAL: top with feta cheese crumbles and serve harissa sauce either in a small bowl on the side or tossed in with the bowl.
- Nutritional information provided does not include the optional toppings.