Sweet Potato and Chickpea Buddha Bowl
A nourishing, colorful meal that's both satisfying and simple to prepare. This Sweet Potato and Chickpea Buddha Bowl combines protein-rich chickpeas, roasted sweet potatoes, and fresh vegetables.
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.