Description
A nourishing and colorful plant-based bowl featuring roasted sweet potatoes, spiced chickpeas, and a creamy lemon tahini dressing.
Ingredients
2 large sweet potatoes, cubed
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
4 cups cooked quinoa or brown rice
4 cups fresh kale or spinach
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2-3 tablespoons warm water (to thin)
Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on one half of the baking sheet.
Step 3: Pat the chickpeas dry with a paper towel. In the same bowl, toss them with the remaining olive oil, cumin, smoked paprika, and garlic powder. Place them on the other half of the baking sheet.
Step 4: Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.
Step 5: While roasting, whisk together the tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth and creamy.
Step 6: Assemble the bowls by dividing the cooked grains and greens among four bowls. Top with the roasted sweet potatoes and chickpeas.
Step 7: Drizzle the tahini dressing over each sweet potato and chickpea buddha bowl and serve immediately.
Notes
To keep the chickpeas crispy, do not cover the bowl if storing for later; store the dressing separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian & Vegan
- Cuisine: Healthy American
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
