chili lime chickpeas in buddha bowl with broccoli, sweet potato and wild rice blend
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5 from 9 votes

Chili Lime Chickpea Buddha Bowl

Filling, flavourful and well balanced, this chili lime chickpea Buddha bowl does not disappoint! Big flavour, low calories!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: gluten free, oil free, vegan
Servings: 2 Bowls
Calories: 368kcal
Author: Rosa


  • 1 sweet potato scrubbed & cut in half lengthwise
  • 1 cup cooked wild rice blend or rice of choice
  • 1/2 small head broccoli cut into florets
  • 13.5 oz can chickpeas drained & rinsed
  • 1/8 tsp sea salt
  • 1/2 lime juiced
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1 tbsp cilantro finely chopped
  • Sriracha for drizzling


  • Preheat your oven (or toaster oven) to 425 degrees convection bake, and prepare a baking sheet with parchment paper. Place the sweet potato halves cut sides down (skin side up) on the baking sheet and bake for 30-35 minutes, until a fork easily pierces the potato.
  • Meanwhile, cook your broccoli in a small pan over covered with water over high heat until fork tender, about 7 minutes.
  • In a large skillet, add your chickpeas, lime juice and all the seasonings (except the cilantro) and heat the chickpeas over medium low heat until the lime juice is mostly absorbed. This will take about 3-4 minutes. Turn off heat and add the cilantro and toss to combine.
  • Now assemble your two Buddha bowls with half of all the components, and drizzle with sriracha or hot sauce of choice, if desired.


Calories: 368kcal | Carbohydrates: 69g | Protein: 18g | Fat: 4g | Sodium: 632mg | Potassium: 1057mg | Fiber: 16g | Sugar: 6g | Vitamin A: 10805IU | Vitamin C: 142mg | Calcium: 163mg | Iron: 4.7mg