Ingredients
2 large sweet potatoes, cubed
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
4 cups chopped kale
1 cup cooked quinoa
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 clove garlic, minced
Water to thin dressing
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the cubed sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, and salt in a large bowl until evenly coated.
Step 3: Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between the items for the perfect roasted sweet potato and chickpea buddha bowl texture.
Step 4: Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.
Step 5: While the vegetables roast, whisk together the tahini, lemon juice, maple syrup, and minced garlic. Add water one tablespoon at a time until a pourable consistency is reached.
Step 6: Place the kale in a bowl with a drizzle of olive oil and a pinch of salt. Massage with your hands for 2 minutes until softened.
Step 7: Assemble your roasted sweet potato and chickpea buddha bowl by dividing the quinoa, massaged kale, roasted sweet potatoes, and chickpeas into four bowls. Drizzle generously with the tahini dressing.
Notes
Ensure chickpeas are completely dry before roasting for maximum crunch. You can substitute kale with spinach if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 465 kcal
- Sugar: 9g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg
Keywords: roasted sweet potato and chickpea buddha bowl, healthy dinner, vegan bowl, meal prep, tahini dressing
