Crispy Chickpea Buddha Bowl

A balanced and colourful bowl featuring crispy roasted chickpeas, tender sweet potatoes, and hearty farro, all brought together with a simple yogurt-dill dressing.

Ingredients

  • 1 cup (200g) farro, rinsed
  • 1 can (400g) chickpeas, rinsed and patted very dry
  • 1 medium sweet potato, peeled and cut into 2cm cubes
  • 1 head of broccoli, cut into florets
  • 2 tbsp olive oil, divided
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 2 large handfuls of mixed greens (e.g., spinach, arugula)

For the Dressing

  • 1/2 cup (120g) low-fat Greek yogurt
  • 1 tbsp fresh dill, finely chopped
  • 1-2 tbsp water, to thin
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Cook the farro according to package instructions. Typically, this involves simmering it in 3 cups of water for about 25-30 minutes until tender. Drain any excess water.
  3. On a large baking sheet, toss the dried chickpeas and cubed sweet potato with 1 tbsp of olive oil, smoked paprika, oregano, salt, and pepper. Spread into a single layer.
  4. Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are golden and crispy.
  5. In the last 10 minutes of roasting, toss the broccoli florets with the remaining 1 tbsp of olive oil, salt, and pepper, and add them to the baking sheet.
  6. While everything is roasting, prepare the dressing. In a small bowl, whisk together the Greek yogurt, chopped dill, salt, and pepper. Add 1-2 tablespoons of water until you reach your desired consistency.
  7. To assemble, divide the mixed greens and cooked farro between two bowls. Top with the roasted chickpeas, sweet potato, and broccoli. Add the fresh cherry tomatoes and cucumber.
  8. Drizzle generously with the yogurt-dill dressing before serving.

Notes

  • Ensure the chickpeas are very dry before roasting to achieve maximum crispiness.
  • You can substitute farro with barley if preferred.
  • For extra crunch, add a sprinkle of sunflower or pumpkin seeds on top.

Calories estimate