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Sweet Potato Chickpea Buddha Bowl

A wholesome and colorful dish that packs a nutritional punch, perfect for anyone seeking a healthy, easy, and delicious meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 Tbsp olive, melted coconut, or avocado oil For roasting vegetables
  • 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)
Chickpeas & Seasonings
  • 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 salt
  • 1/4 tsp pepper
  • 1/2 tsp oregano (optional)
  • 1/4 tsp turmeric (optional)
Sauce
  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1/2 medium lemon (juiced)
  • 2-4 Tbsp hot water (to thin)

Method
 

Preparation and Roasting
  1. Preheat your oven to 400 degrees F (204 C).
  2. 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.
  3. 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.
  4. 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.
Chickpeas Preparation
  1. While the veggies are roasting, heat a large skillet over medium heat.
  2. Place chickpeas in a bowl and toss with seasonings.
  3. 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.
Preparing Sauce and Serving
  1. 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.
  2. 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.

Notes

Best enjoyed fresh but can be stored in the fridge for a few days. 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.