Looking for a nourishing, colorful meal that’s both satisfying and simple to prepare? This Sweet Potato and Chickpea Buddha Bowl is exactly what you need. I’ve crafted this recipe to combine the perfect balance of protein-rich chickpeas, roasted sweet potatoes, and fresh vegetables, creating a wholesome bowl that’s as nutritious as it is delicious. Whether you’re meal prepping for the week or looking for a quick dinner option, this buddha bowl delivers on all fronts.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 15-oz can chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 cup quinoa, uncooked
- 1 red bell pepper, sliced
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- For the Tahini Dressing:
- 3 tablespoons tahini
- 1 lemon, juiced
- 1 tablespoon maple syrup
- Water to thin
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, paprika, and half the cumin. Spread on one side of the baking sheet.
- On the other side, place chickpeas tossed with remaining olive oil and cumin. Roast for 25-30 minutes, stirring halfway through.
- Meanwhile, cook quinoa according to package instructions (typically 1 cup quinoa to 2 cups water).
- Prepare the tahini dressing by whisking together tahini, lemon juice, and maple syrup. Add water gradually until you reach desired consistency.
- Assemble bowls by layering quinoa, roasted sweet potatoes, chickpeas, fresh spinach, bell pepper, and avocado.
- Drizzle with tahini dressing and serve immediately.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 bowls
Recipe Notes
– For meal prep, store the tahini dressing separately and add avocado just before serving.
– To ensure crispy chickpeas, make sure to dry them thoroughly after rinsing and before roasting.
– The sweet potatoes should be cut into roughly 1-inch cubes for even cooking.
– Feel free to customize with seasonal vegetables or whatever you have on hand. This bowl works great with roasted Brussels sprouts, carrots, or kale.
– For extra protein, you can add a soft-boiled egg or grilled tofu.
– The tahini dressing will thicken when refrigerated; simply thin with a bit of water when ready to use.
Storage tip: Components can be stored separately in airtight containers for up to 4 days in the refrigerator.
Sweet Potato and Chickpea Buddha Bowl
Ingredients
- 2 medium sweet potatoes cubed
- 1 15- oz can chickpeas drained and rinsed
- 2 cups fresh spinach
- 1 cup quinoa uncooked
- 1 red bell pepper sliced
- 1 avocado sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 3 tablespoons tahini
- 1 lemon juiced
- 1 tablespoon maple syrup
- Water to thin
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, paprika, and half the cumin. Spread on one side of the baking sheet.
- On the other side, place chickpeas tossed with remaining olive oil and cumin. Roast for 25-30 minutes, stirring halfway through.
- Meanwhile, cook quinoa according to package instructions (typically 1 cup quinoa to 2 cups water).
- Prepare the tahini dressing by whisking together tahini, lemon juice, and maple syrup. Add water gradually until you reach desired consistency.
- Assemble bowls by layering quinoa, roasted sweet potatoes, chickpeas, fresh spinach, bell pepper, and avocado.
- Drizzle with tahini dressing and serve immediately.
