Description
A vibrant and nutritious Roasted Sweet Potato Chickpea Buddha Bowl that combines sweet potatoes, chickpeas, quinoa, and fresh vegetables, topped with a creamy tahini dressing.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced
- Chickpeas: 1 can (15 oz), drained and rinsed
- Olive oil: 3 tablespoons
- Smoked paprika: 1 teaspoon
- Garlic powder: 1 teaspoon
- Salt: to taste
- Black pepper: to taste
- Quinoa: 1 cup, rinsed
- Water or vegetable broth: 2 cups (for cooking quinoa)
- Fresh spinach: 2 cups, washed
- Avocado: 1 ripe, sliced
- Tahini: 3 tablespoons
- Lemon juice: 1 tablespoon
- Water: 2 tablespoons (for thinning tahini dressing)
- Optional toppings: sesame seeds, chopped fresh herbs (like parsley or cilantro)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine diced sweet potatoes and chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss to coat.
- Spread the mixture on a baking sheet lined with parchment paper and roast for 25-30 minutes, stirring halfway through.
- While roasting, cook quinoa by bringing water or vegetable broth to a boil, adding rinsed quinoa, reducing heat, and simmering for 15 minutes. Let sit covered for 5 minutes before fluffing.
- Assemble the bowl with quinoa as the base, topped with roasted sweet potatoes and chickpeas, fresh spinach, and sliced avocado. Drizzle with tahini dressing and add optional toppings.
Notes
- Sweet potatoes should be firm and blemish-free.
- Chickpeas can be substituted with black beans or lentils.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Buddha Bowl, Sweet Potato, Chickpeas, Vegan, Healthy Meal