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Sweet Potato Chickpea Buddha Bowl Recipe

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4.2 from 7 reviews

This Sweet Potato Chickpea Buddha Bowl is a vibrant and nourishing plant-based meal featuring roasted sweet potatoes, broccolini, and kale paired with spiced sautéed chickpeas and a creamy tahini maple sauce. Ready in just 30 minutes, it offers a perfect balance of flavors and textures, making it ideal for a quick, wholesome lunch or dinner.

Ingredients

Vegetables

  • 1/2 medium red onion, sliced into wedges
  • 2 small sweet potatoes, halved
  • 1 bundle broccolini, large stems removed and chopped
  • 2 big handfuls kale, larger stems removed

Cooking Fats

  • 2 Tbsp olive oil, melted coconut oil, or avocado oil

Seasonings for Vegetables

  • 1/4 tsp salt
  • 1/4 tsp pepper

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 chickpeas)

Tahini Sauce

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

Instructions

  1. Preheat and Roast Sweet Potatoes and Onions: Preheat your oven to 400°F (204°C). Arrange the sweet potato halves and sliced red onion wedges on a baking sheet, drizzle with oil ensuring the sweet potatoes' flesh is well coated and place them skin side down.
  2. Flip Sweet Potatoes and Add Broccolini: After 10 minutes, remove the baking sheet, flip the sweet potatoes, add chopped broccolini, drizzle with oil and season with salt and pepper.
  3. Add Kale and Finish Roasting: Roast for another 8-10 minutes, then add kale to the sheet, drizzle with oil and season with salt and pepper. Bake for an additional 4-5 minutes and then set the roasted vegetables aside.
  4. Season Chickpeas: While veggies are roasting, combine chickpeas in a mixing bowl with cumin, chili powder, garlic powder, salt, pepper, oregano, and turmeric if using. Toss well to coat.
  5. Sauté Chickpeas: Heat a large skillet over medium heat, add 1 Tbsp oil, then the seasoned chickpeas. Sauté stirring frequently for about 10 minutes until browned and fragrant, adjusting heat as necessary to avoid burning or undercooking. Remove from heat when done.
  6. Prepare Tahini Sauce: In a mixing bowl, whisk together tahini, maple syrup, and lemon juice. Gradually add hot water, 2-4 tablespoons, until a smooth, pourable sauce forms. Set aside.
  7. Assemble the Bowl: Slice the roasted sweet potatoes into bite-sized pieces. Divide the roasted vegetables between three bowls, top with sautéed chickpeas and drizzle generously with the tahini sauce.
  8. Serve and Store: Serve immediately for best flavor and texture. Leftovers can be stored in the refrigerator for a few days and enjoyed cold or reheated.

Notes

  • Use melted coconut or avocado oil as a substitute for olive oil if preferred.
  • Optional spices like oregano and turmeric add depth but can be omitted.
  • Adjust the amount of hot water in the tahini sauce to achieve your desired consistency.
  • Roasted veggies and chickpeas can be prepped ahead to save time.
  • Leftovers store well refrigerated for up to 3 days.
  • This recipe is naturally vegan and vegetarian.

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