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Sweet Potato Chickpea Buddha Bowl Recipe

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3.8 from 3 reviews

This Sweet Potato Chickpea Buddha Bowl is a vibrant, nutritious meal perfect for a wholesome lunch or dinner. Packed with roasted sweet potatoes, broccolini, kale, and spiced sautéed chickpeas, it's topped off with a creamy tahini-maple dressing that brings together a delightful balance of flavors and textures in just 30 minutes.

Ingredients

Roasted Vegetables

  • 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 salt
  • 1/4 tsp pepper

Spiced Chickpeas

  • 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)
  • 1 Tbsp oil (for sautéing)

Tahini Sauce

  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1/2 medium lemon, juiced
  • 2-4 Tbsp hot water (to thin)

Instructions

  1. Preheat and prepare vegetables: Preheat your oven to 400°F (204°C). Arrange the sweet potatoes and red onion wedges on a bare baking sheet. Drizzle them with a bit of oil, ensuring the sweet potatoes are well coated and placed skin side down.
  2. First phase of roasting: Bake the sweet potatoes and onions for 10 minutes. After this initial roast, remove from the oven, flip the sweet potatoes, and add the chopped broccolini to the sheet. Drizzle the broccolini with oil and season with a pinch of salt and pepper.
  3. Second phase of roasting: Return the baking sheet to the oven and bake for another 8 to 10 minutes. Then remove from oven, add the kale, drizzle with a bit more oil, season with salt and pepper, and bake for an additional 4 to 5 minutes. Set all roasted vegetables aside once done.
  4. Prepare spiced chickpeas: While the vegetables roast, heat a large skillet over medium heat. In a mixing bowl, toss the chickpeas with cumin, chili powder, garlic powder, salt, pepper, oregano, and turmeric (if using).
  5. Sauté chickpeas: Once the skillet is hot, add 1 tablespoon of oil and the seasoned chickpeas. Sauté the chickpeas, stirring frequently, for about 10 minutes over medium heat until browned and fragrant. Adjust heat as necessary to avoid burning or undercooking.
  6. Make tahini sauce: In a mixing bowl, whisk together tahini, maple syrup, and lemon juice. Add hot water gradually until the sauce reaches a pourable consistency. Set aside.
  7. Assemble the bowl: Slice the roasted sweet potatoes into bite-size pieces. Divide the roasted vegetables among three bowls, top with the sautéed chickpeas, and drizzle generously with the tahini sauce.
  8. Serve and enjoy: Serve the Buddha bowls fresh for the best flavor and texture. Leftovers can be stored in the fridge for a few days and reheated gently.

Notes

  • For a vegan option, this recipe is already suitable as it contains no animal products.
  • The optional oregano and turmeric add additional aroma and subtle flavor but can be omitted if unavailable.
  • Adjust the hot water in the tahini sauce to achieve your preferred consistency—thicker for dipping, thinner for drizzling.
  • To save time, you can prepare the chickpeas and sauce while vegetables are roasting.
  • Leftovers keep well in an airtight container in the refrigerator for up to 3 days.

Find it online: https://simpleplatter.com/sweet-potato-chickpea-buddha-bowl-recipe/