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To make a Sweet Potato Chickpea Buddha Bowl, you need the following items: - 2 medium sweet potatoes, peeled and cubed - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon cumin - Salt and pepper to taste - 2 cups cooked quinoa - 1 avocado, sliced - 1 cup kale, chopped - 1/4 cup tahini - 2 tablespoons lemon juice - 1 tablespoon maple syrup - 1-2 tablespoons water (to thin tahini sauce) - Sesame seeds for garnish - Fresh herbs (like cilantro or parsley) for garnish (optional) Each ingredient plays a key role in this dish. The sweet potatoes bring a natural sweetness and creaminess. Chickpeas add protein and a nice texture. Olive oil helps with roasting and adds flavor. Spices like paprika and cumin give depth to the taste. Quinoa serves as a hearty base, while avocado and kale add freshness. The tahini sauce ties everything together with its rich and nutty flavor. Finally, the garnishes add a finishing touch that looks great and tastes even better. {{ingredient_image_1}} First, set your oven to 425°F (220°C). Preheating helps cook the sweet potatoes and chickpeas evenly. This step is key for great texture. Next, peel and cube the sweet potatoes. You want them to be bite-sized. In a big mixing bowl, toss the sweet potatoes and chickpeas. Add 2 tablespoons of olive oil along with 1 teaspoon of paprika and 1 teaspoon of cumin. Don't forget to sprinkle salt and pepper. Mix well to coat everything evenly. Now, spread the sweet potatoes and chickpeas on a baking sheet. Make sure they are in a single layer; this helps them roast nicely. Place the baking sheet in your preheated oven. Roast for about 25-30 minutes. Stir them halfway through to ensure even cooking. Look for a golden color and tender texture. While the veggies roast, prepare the tahini sauce. In a small bowl, whisk together 1/4 cup of tahini, 2 tablespoons of lemon juice, and 1 tablespoon of maple syrup. Add 1-2 tablespoons of water to thin it out. Adjust the water until you reach a smooth consistency. To build your Buddha bowl, start with 2 cups of cooked quinoa as the base. Next, layer the roasted sweet potatoes and chickpeas on top. Add sliced avocado and chopped kale. Drizzle the tahini sauce over everything. Finally, sprinkle sesame seeds and fresh herbs for a lovely finish. Enjoy your colorful and nutritious meal! When picking sweet potatoes, look for ones that feel heavy and firm. They should have smooth skin without any dark spots or bruises. I recommend medium-sized sweet potatoes for this recipe. Their sweetness shines through when roasted, adding a lovely flavor to your bowl. To make a great tahini sauce, start with 1/4 cup of tahini. Mix in 2 tablespoons of lemon juice and 1 tablespoon of maple syrup. Add 1-2 tablespoons of water to thin the sauce. If it's too thick, add more water, one tablespoon at a time. You want it to be smooth and pourable, perfect for drizzling. Feel free to get creative with your Buddha bowl. You can swap chickpeas for other proteins like tofu or grilled chicken. Add different veggies like spinach or broccoli for color and crunch. Experiment with dressings too, like a zesty vinaigrette or spicy sriracha sauce. Make it your own and enjoy every bite! Pro Tips Roast Until Golden: Make sure to roast the sweet potatoes and chickpeas until they are golden brown and caramelized for the best flavor. Customize Your Greens: Feel free to substitute kale with other leafy greens like spinach or arugula based on your preference. Perfect Tahini Sauce: For a creamier tahini sauce, use warm water to thin it out, giving it a smoother texture. Meal Prep Friendly: This dish can be made ahead of time and stored in the fridge for up to 4 days, making it perfect for meal prep. {{image_2}} You can add different proteins to your Sweet Potato Chickpea Buddha Bowl. Try using tofu for a plant-based option. Simply cube and pan-fry it until golden. For a meatier choice, grilled chicken works great too. Just season it with salt and pepper before cooking. Both options boost protein and flavor. Feel free to switch up the vegetables in your bowl. Spinach adds a nice green touch. It cooks down easily and blends well with other flavors. Broccoli is another great choice. It gives a nice crunch and pairs perfectly with sweet potatoes. You can also add roasted bell peppers or zucchini for more variety. The tahini sauce is tasty, but you can try other dressings too. A lemon vinaigrette brightens the bowl with its zesty flavor. You could also use a creamy yogurt dressing for a richer taste. If you like spice, drizzle some sriracha or chili sauce for a kick. These options let you customize the bowl to your taste. To keep your Sweet Potato Chickpea Buddha Bowl fresh, place leftovers in an airtight container. Store them in the fridge for up to three days. Make sure to separate the tahini sauce if you want the toppings to stay crisp. This way, each bite remains full of flavor. You can freeze the roasted sweet potatoes and chickpeas for later use. Place them in a freezer-safe bag or container. They will stay good for up to two months. Avoid freezing the quinoa, avocado, or kale, as these do not freeze well. Thaw the mixture in the fridge before reheating. To reheat, simply use the microwave or oven. If using a microwave, heat in short bursts to avoid overcooking. For the oven, preheat to 350°F (175°C) and warm for about 15 minutes. Drizzle a bit of olive oil on top for added flavor. If you stored the tahini sauce separately, drizzle it on just before serving. This keeps everything fresh and tasty. A Buddha bowl is a colorful and healthy meal. It features a mix of grains, veggies, and protein. You can arrange it nicely in a bowl. The name comes from the round shape, like a Buddha's belly. Yes, this recipe is already vegan! All the ingredients are plant-based. Sweet potatoes, chickpeas, and quinoa make it filling. The tahini sauce adds creaminess without any animal products. To prepare quinoa, rinse it first under cold water. This removes any bitterness. Use a 2:1 water-to-quinoa ratio. Bring water to a boil, add quinoa, and reduce heat. Simmer for about 15 minutes until fluffy. Sweet potatoes are high in vitamins A and C. They also promote good digestion. Chickpeas are rich in protein and fiber, helping you feel full. Both ingredients support heart health and provide energy. This dish lasts about 3 to 5 days in the fridge. Store it in an airtight container. To keep the avocado fresh, add it just before serving. Reheat the sweet potatoes and chickpeas if desired. You’ve learned to make a delicious Buddha bowl with sweet potatoes, chickpeas, and quinoa. Each step, from roasting to assembling, ensures a tasty meal. Remember to customize your bowl with your favorite proteins and veggies. Storing leftovers properly keeps your meals fresh and ready. Enjoying this dish brings great flavor and nutrition. Dive in and explore these options. Your kitchen journey will be fun and tasty!

Sweet Potato Chickpea Buddha Bowl

A nutritious and colorful bowl featuring roasted sweet potatoes, chickpeas, and a creamy tahini sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 2 cups cooked quinoa
  • 1 whole avocado, sliced
  • 1 cup kale, chopped
  • 1 quarter cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1-2 tablespoons water (to thin tahini sauce)
  • sesame seeds for garnish
  • fresh herbs (like cilantro or parsley) for garnish (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, toss the cubed sweet potatoes and chickpeas with olive oil, paprika, cumin, salt, and pepper until evenly coated.
  • Spread the seasoned sweet potatoes and chickpeas on a baking sheet in a single layer.
  • Roast in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and caramelized, stirring halfway through.
  • While the sweet potatoes and chickpeas are roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust the water for desired consistency.
  • In serving bowls, layer the cooked quinoa as the base. Arrange the roasted sweet potatoes and chickpeas on top.
  • Add sliced avocado and chopped kale to each bowl. Drizzle with the tahini sauce.
  • Sprinkle sesame seeds and fresh herbs on top for garnish.

Notes

Feel free to customize with your favorite vegetables or toppings.
Keyword buddha bowl, healthy, quinoa, sweet potato, vegan