This Sweet Potato and Chickpea Buddha Bowl is a colorful and nourishing meal filled with fresh, nutritious ingredients. Roasted sweet potatoes and chickpeas provide a delightful contrast of textures alongside cherry tomatoes, cucumbers, and red onions. A creamy tahini dressing ties all these elements together, delivering a delicious and balanced meal. Whether for lunch or dinner, this bowl is a wholesome choice that offers flavor and nutrients in every bite.

Ingredients

• 2 medium sweet potatoes, cubed
• 1 15 oz can chickpeas, drained and rinsed
• 1 cup quinoa, cooked
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 Tbsp lemon juice
• 1 Tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss sweet potatoes with 1/2 tablespoon of olive oil, 1/2 teaspoon of cumin, 1/4 teaspoon of paprika, salt, and pepper. Place on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.
3. Toss chickpeas with 1/2 tablespoon of olive oil, 1/2 teaspoon of cumin, 1/4 teaspoon of paprika, salt, and pepper. Spread on a separate baking sheet and roast for 20-25 minutes until crispy.
4. In a small bowl, whisk tahini with lemon juice and 2-3 tablespoons of water until a smooth dressing forms.
5. Arrange quinoa, roasted sweet potatoes, chickpeas, cherry tomatoes, cucumber, red onion, and parsley in bowls. Drizzle with tahini dressing before serving.

Keywords: Healthy, Quinoa, Vegetarian, Main Dish, Mediterranean, Buddha Bowl, Sweet Potato, Chickpea

Spice Rack: Cumin, Paprika

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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