1 can (14 oz. -400 g)chickpeasdrained, rinsed and pat dry
For the Lemon Tahini Dressing:
¼ cup (55 g)tahini
Cook the wild rice according to package directions.
Preheat the oven to 392°F (200°C).Place the chickpeas in a large bowl and toss with olive oil, cayenne pepper, paprika, turmeric, and salt until evenly coated.Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crispy, about 20 to 30 minutes.
Roasted sweet potato:
Prick the sweet potato all over with a fork and microwave at HIGH just until tender, about 3 minutes. Cut the potato into 1/2-inch-thick rounds, and brush each round on 1 side with ¼ tablespoon of olive oil. Heat a large skillet over medium-high heat, and cook the potato slices, oil side down, until golden brown, 2 to 3 minutes.
Lemon tahini dressing:
Prepare the lemon tahini dressing by whisking together tahini, lemon juice, garlic, 3 tablespoons of water, and salt until the mixture is smooth and creamy. If your dressing is too thick, add more water.
Assemble the buddha bowls:
Divide all the ingredients evenly into 3 bowls, drizzle the lemon tahini dressing over the top, sprinkle with pumpkin seeds and hemp seeds.