Sweet Potato and Chickpea Buddha Bowl

Sweet Potato and Chickpea Buddha Bowl

Roasted sweet potatoes and crisped chickpeas pair with a tangy tahini drizzle in this wholesome grain bowl.

Total 50 min Makes 4 servings Calories 480/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

Caramelized sweet potato cubes and spiced crispy chickpeas sit over fluffy quinoa with fresh greens and a creamy lemon-tahini dressing. It's a balanced vegetarian meal with warm, roasted elements against cool, crunchy vegetables, suited for a satisfying lunch or light dinner.

Ingredients

  • 2 cups sweet potato, peeled and cut into 3/4-inch cubes
  • 1 can chickpeas, drained, rinsed, and patted dry
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 0 salt and black pepper, to taste
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 cups baby spinach
  • 1 cup shredded red cabbage
  • 1 avocado, sliced
  • 1/4 cup shredded carrot
  • 1/3 cup tahini sauce
  • 2 tablespoons pumpkin seeds

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. In a large bowl, toss the sweet potato cubes with 2 tablespoons olive oil, salt, and pepper, then spread on one side of the baking sheet.

  3. Toss the dried chickpeas with the remaining 1 tablespoon olive oil, cumin, smoked paprika, and garlic powder, then spread on the other side of the baking sheet.

  4. Roast the sweet potatoes and chickpeas, stirring once halfway through, until the sweet potatoes are tender and the chickpeas are crisp, 25 to 30 minutes.

  5. While the vegetables roast, combine the quinoa and vegetable broth in a 6-quart saucepan and bring to a boil.

  6. Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.

  7. Remove the quinoa from heat and let it stand covered for 5 minutes, then fluff with a fork.

  8. Divide the quinoa among four bowls and top each with spinach, red cabbage, shredded carrot, roasted sweet potatoes, chickpeas, and sliced avocado.

  9. Drizzle each bowl with tahini sauce and sprinkle with pumpkin seeds before serving.

Related recipes

  • Lemon Tahini Sauce · soon
  • Crispy Roasted Chickpeas · soon

Rate this recipe

★ 4.0 (1)

Sweet Potato and Chickpea Buddha Bowl

Caramelized sweet potato cubes and spiced crispy chickpeas sit over fluffy quinoa with fresh greens and a creamy lemon-tahini dressing. It's a balanced vegetarian meal with warm, roasted elements against cool, crunchy vegetables, suited for a satisfying lunch or light dinner.

50 min 4 servings 480 cal

Ingredients

  • 2 cups sweet potato, peeled and cut into 3/4-inch cubes
  • 1 can chickpeas, drained, rinsed, and patted dry
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 0 salt and black pepper, to taste
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 cups baby spinach
  • 1 cup shredded red cabbage
  • 1 avocado, sliced
  • 1/4 cup shredded carrot
  • 1/3 cup tahini sauce
  • 2 tablespoons pumpkin seeds

Method

  1. 1

    Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. 2

    In a large bowl, toss the sweet potato cubes with 2 tablespoons olive oil, salt, and pepper, then spread on one side of the baking sheet.

  3. 3

    Toss the dried chickpeas with the remaining 1 tablespoon olive oil, cumin, smoked paprika, and garlic powder, then spread on the other side of the baking sheet.

  4. 4

    Roast the sweet potatoes and chickpeas, stirring once halfway through, until the sweet potatoes are tender and the chickpeas are crisp, 25 to 30 minutes.

  5. 5

    While the vegetables roast, combine the quinoa and vegetable broth in a 6-quart saucepan and bring to a boil.

  6. 6

    Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.

  7. 7

    Remove the quinoa from heat and let it stand covered for 5 minutes, then fluff with a fork.

  8. 8

    Divide the quinoa among four bowls and top each with spinach, red cabbage, shredded carrot, roasted sweet potatoes, chickpeas, and sliced avocado.

  9. 9

    Drizzle each bowl with tahini sauce and sprinkle with pumpkin seeds before serving.