Brown Rice Buddha Bowl

Step 1

Preheat the oven to 425°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 2

Pat the drained chickpeas dry with a clean kitchen towel by gently rolling them back and forth until no moisture remains on the surface.

Step 3

Spread the dried chickpeas in a single layer on a sheet pan, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon salt.

Step 4

Place the sheet pan in the oven and roast the chickpeas for 12 minutes until they are golden brown and feel hard when you tap one with a spoon.

Step 5

While the chickpeas roast, whisk together the tahini, lemon juice, 2 tablespoons of water, and a pinch of salt and pepper in a small bowl until smooth and pourable.

Step 6

Divide the cooked brown rice between two bowls, placing it in the center bottom of each bowl.

Step 7

Arrange the fresh greens in a small mound to one side of the rice in each bowl.

Step 8

Remove the sheet pan from the oven and spoon the roasted chickpeas on the opposite side of the greens.

Step 9

Drizzle the tahini dressing evenly over both bowls, starting from the center and moving outward in a spiral.