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Recipe makes 4 servings



Maple roasted chickpeas

  • 1 can organic chickpeas (14oz)

  • 1 tbsp olive oil

  • 1/2 tsp salt

  • 1/4 tsp cinnamon

  • 2 tsp maple syrup or honey

  • 1/4 tsp cayenne pepper


  • 1 medium sweet potato, cut into small cubes

  • 2 cups quinoa, cooked

  • 1 avocado, sliced

  • 1/2 cup purple cabbage, shredded

  • 1 cup kale, shredded


  • 1 garlic clove

  • 2 tbsp lemon juice

  • 1/4 cup tahini

  • 2 tbsp olive oil

  • salt and pepper to taste

  • 2–4 tbsp water (*depending on how runny your tahini is you may need more or less water to thin our the sauce)


  1. Preheat the oven to 425 degrees and line 2 baking pans with parchment paper.

  2. Pat your chickpeas with a paper towel until they’re mostly dry then toss them with the olive oil, salt, cinnamon, maple syrup and cayenne pepper. Place on a baking pan and bake for 30-35 minutes until golden brown and crispy.

  3. Place the sweet potatoes on a separate pan and bake for 20-30 minutes until tender. (You can cook the sweet potatoes and chickpeas at the same time.)

  4. To prepare the dressing, blend everything together until smooth.

  5. To assemble your bowl, place quinoa on the bottom, and top with shredded cabbage, kale, quinoa, sliced avocado, sweet potato, and chickpeas. Top with the tahini dressing


Mix it up! Add any veggies you have on hand to use up your leftovers Prep these bowls into Tupperware for a perfect healthy lunch on the go!


  • serving size: 1/4 recipe

  • calories: 480

  • sugar: 6g

  • sodium: 43mg

  • fat: 20g

  • saturated fat: 2g

  • carbohydrates: 50g

  • fiber: 12g

  • protein: 15g

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