Why Make This Recipe
Sweet Potato Chickpea Buddha Bowl is a wholesome and colorful dish that packs a nutritional punch. It’s perfect for anyone seeking a healthy meal that is easy to make and delicious. This bowl is packed with fiber, protein, and essential vitamins, making it not just a treat for the taste buds but also a boost for your health. Using simple, fresh ingredients, this recipe is a great way to use up vegetables while satisfying your cravings.
How to Make Sweet Potato Chickpea Buddha Bowl
Ingredients:
- 2 Tbsp olive, melted coconut, or avocado oil
- 1/2 medium red onion (sliced in wedges)
- 2 small sweet potatoes (halved)
- 1 bundle broccolini (large stems removed and chopped)
- 2 big handfuls kale (larger stems removed)
- 1/4 tsp each salt and pepper
- 1 (15-ounce) can chickpeas (drained, rinsed, and patted dry)
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp each salt and pepper
- 1/2 tsp oregano (optional)
- 1/4 tsp turmeric (optional)
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 medium lemon (juiced)
- 2-4 Tbsp hot water (to thin)
Directions:
- Preheat your oven to 400 degrees F (204 C). Place sweet potatoes and onions on a baking sheet. Drizzle them with some oil, coating the flesh of the sweet potatoes well, and place them skin side down.
- Bake for 10 minutes. Remove from the oven, flip the sweet potatoes, and add broccolini to the baking sheet. Drizzle broccolini with oil and sprinkle with salt and pepper.
- Bake for another 8-10 minutes. Remove from the oven and add kale, drizzling it with a little more oil and seasoning it with salt and pepper. Bake for another 4-5 minutes, then set aside.
- While the veggies are roasting, heat a large skillet over medium heat. Place chickpeas in a bowl and toss with seasonings.
- Once the skillet is hot, add 1 Tbsp of oil and then the chickpeas. Sauté them for about 10 minutes, stirring often until they are brown and fragrant.
- Prepare the sauce by mixing tahini, maple syrup, and lemon juice in a bowl. Add hot water until it becomes a pourable sauce. Set this aside.
- To serve, slice the sweet potatoes into bite-sized pieces. Divide the vegetables among 3 serving bowls, top with chickpeas, and drizzle with tahini sauce. Best enjoyed fresh but can be stored in the fridge for a few days.
How to Serve Sweet Potato Chickpea Buddha Bowl
Serve the Sweet Potato Chickpea Buddha Bowl warm, giving it a nice drizzle of tahini sauce on top. You can also sprinkle some fresh herbs or nuts for crunch. This bowl is great as a lunch or dinner option, and it’s perfect for meal prep!
How to Store Sweet Potato Chickpea Buddha Bowl
Store any leftovers in an airtight container in the fridge. It will stay fresh for a few days. Reheat before serving to warm it up, or enjoy it cold as a salad.
Tips to Make Sweet Potato Chickpea Buddha Bowl
- Make sure to coat the sweet potatoes well with oil for better roasting.
- Feel free to add more vegetables or grains like quinoa or rice to make it heartier.
- Adjust the seasonings to your taste; you can add more spices if you like.
Variation
You can swap the chickpeas for another protein source like black beans or grilled chicken. Instead of tahini sauce, try a yogurt-based sauce for a different flavor.
FAQs
Can I make this bowl vegan?
Yes! All the ingredients in this recipe are plant-based, making it vegan-friendly.
Can I use frozen vegetables?
Yes, but be aware that the cooking time may vary. Ensure to roast them until they are heated through and slightly crispy.
How can I make this dish gluten-free?
This recipe is naturally gluten-free. Just ensure that the tahini and other packaged ingredients do not contain gluten additives.
Sweet Potato Chickpea Buddha Bowl
Ingredients
Method
- Preheat your oven to 400 degrees F (204 C).
- Place sweet potatoes and onions on a baking sheet. Drizzle them with some oil, coating the flesh of the sweet potatoes well, and place them skin side down.
- Bake for 10 minutes. Remove from the oven, flip the sweet potatoes, and add broccolini to the baking sheet. Drizzle broccolini with oil and sprinkle with salt and pepper.
- Bake for another 8-10 minutes. Remove from the oven and add kale, drizzling it with a little more oil and seasoning it with salt and pepper. Bake for another 4-5 minutes, then set aside.
- While the veggies are roasting, heat a large skillet over medium heat.
- Place chickpeas in a bowl and toss with seasonings.
- Once the skillet is hot, add 1 Tbsp of oil and then the chickpeas. Sauté them for about 10 minutes, stirring often until they are brown and fragrant.
- Prepare the sauce by mixing tahini, maple syrup, and lemon juice in a bowl. Add hot water until it becomes a pourable sauce. Set this aside.
- To serve, slice the sweet potatoes into bite-sized pieces. Divide the vegetables among 3 serving bowls, top with chickpeas, and drizzle with tahini sauce.