why make this recipe
The Sweet Potato Chickpea Buddha Bowl is a delightful and nutritious dish that combines various flavors and textures. It’s perfect for anyone looking for a healthy meal that’s easy to prepare. This bowl is packed with vitamins and minerals from sweet potatoes, chickpeas, and greens, making it not only delicious but also good for your body. It’s also a great option for meal prep, as you can enjoy it throughout the week.
how to make Sweet Potato Chickpea Buddha Bowl
Ingredients:
- 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 15 ounce can chickpeas, drained, rinsed, and patted dry
- 1/2 tsp oregano (optional)
- 1/2 medium lemon, juiced
- 2 tbsp olive oil, melted coconut oil, or avocado oil
- 1 tbsp maple syrup
- 1/4 cup tahini
- 1 tsp cumin
- 3/4 tsp chili powder
- 1/4 tsp turmeric (optional)
- 3/4 tsp garlic powder
- 1/4 tsp each salt and pepper
- 2-4 tbsp hot water to thin
Directions:
- Preheat the oven to 400°F (200°C).
- Toss the sweet potatoes and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and bake for 25-30 minutes or until tender.
- In another pan, roast the broccolini with olive oil for about 10 minutes.
- In a bowl, combine chickpeas with cumin, chili powder, garlic powder, and optional turmeric. Roast for another 10-15 minutes.
- To make the dressing, mix tahini, maple syrup, lemon juice, and water until smooth.
- Assemble the bowl: Start with kale, then layer roasted sweet potatoes, chickpeas, and broccolini. Drizzle with tahini dressing and enjoy!
how to serve Sweet Potato Chickpea Buddha Bowl
Serve the Sweet Potato Chickpea Buddha Bowl warm or at room temperature. It makes a great main dish for lunch or dinner. You can also serve it alongside a simple salad or fresh bread for a complete meal.
how to store Sweet Potato Chickpea Buddha Bowl
Store leftover Buddha bowl components in separate airtight containers in the refrigerator. The roasted vegetables and chickpeas will stay fresh for about 3-4 days. When you’re ready to eat, simply reheat the ingredients in the microwave, and add the tahini dressing just before serving.
tips to make Sweet Potato Chickpea Buddha Bowl
- For extra flavor, try marinating the chickpeas before roasting them.
- Feel free to add other vegetables you enjoy, like bell peppers or zucchini.
- Adjust the spices in the dressing to suit your taste; add more garlic or lemon for a zesty kick.
variation
You can easily customize this Buddha bowl. Use quinoa or brown rice as a base instead of kale for a heartier meal. Adding avocado or nuts can also enhance creaminess and crunch.
FAQs
1. Can I make this Buddha bowl ahead of time?
Yes, you can prep the ingredients ahead of time. Store everything separately in the fridge and assemble when you’re ready to eat.
2. Is this recipe vegan?
Yes, the Sweet Potato Chickpea Buddha Bowl is entirely plant-based and vegan-friendly.
3. What can I substitute for tahini?
If you don’t have tahini, you can use almond butter or sunflower seed butter as alternatives for a different flavor.