Ingredients
2 medium sweet potatoes, cubed
1 can (15 oz) chickpeas, drained and rinsed
1 cup cooked quinoa
2 cups chopped kale or spinach
1 avocado, sliced
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 cup tahini
Juice of half a lemon
1 tbsp maple syrup
2–3 tbsp warm water (to thin dressing)
Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Step 2: Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper on the first baking sheet.
Step 3: Pat the chickpeas completely dry with a towel, then toss with the remaining olive oil, smoked paprika, and cumin on the second baking sheet.
Step 4: Roast the sweet potatoes for 25-30 minutes and the chickpeas for 20-25 minutes until golden and crisp.
Step 5: While roasting, whisk together the tahini, lemon juice, maple syrup, and warm water until a smooth, pourable dressing forms.
Step 6: Assemble the bowl by layering the kale, quinoa, roasted sweet potatoes, and chickpeas.
Step 7: Top with avocado slices and drizzle generously with the lemon-tahini dressing before serving.
Notes
Ensure chickpeas are very dry before roasting to get maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 18g
- Protein: 15g
- Cholesterol: 0mg
Keywords: sweet potato, chickpea, buddha bowl, healthy dinner, vegan, meal prep
