Sweet Potato and Chickpea Buddha Bowl
Roasted sweet potato and spiced chickpeas sit on a base of grains or greens and are finished with a tahini dressing in this straightforward bowl meal. Roasting takes about 25 minutes, and the components can be prepped ahead for quick weekday assembly. The combination of warm roasted vegetables and cool, creamy dressing is what makes it work.
Equipment
- Baking sheet
- Mixing bowls
- Blender or whisk
- Chef's knife
Ingredients
Roasted Vegetables
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 1 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
Chickpeas
- 1 can chickpeas drained, rinsed, and patted dry (15 oz)
- 1 tbsp olive oil
- 0.5 tsp ground coriander
- 0.5 tsp sea salt
Bowl Assembly
- 2 cups cooked quinoa or brown rice
- 1 cup red cabbage finely shredded
- 1 cup cucumber thinly sliced
- 1 large avocado peeled, pitted, and sliced
- 0.25 cup fresh cilantro chopped
Tahini Dressing
- 0.25 cup tahini stirred well for consistency
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup pure; optional for sweetness balance
- 1 clove garlic minced
- 3 tbsp warm water more as needed for thinning
- 1 pinch sea salt to taste
- 1 pinch black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed sweet potatoes with 1 tbsp olive oil, smoked paprika, and cumin. Spread them in a single layer on half the baking sheet.
- In another bowl, mix the drained chickpeas with 1 tbsp olive oil, coriander, and sea salt. Spread them on the other half of the baking sheet.
- Roast for 35–40 minutes, flipping halfway. The sweet potatoes should be tender and caramelized, and chickpeas crisp on the edges.
- While vegetables roast, prepare the tahini dressing by whisking or blending tahini, lemon juice, maple syrup, garlic, warm water, salt, and pepper until smooth. Adjust water to desired consistency.
- To assemble bowls, layer ½ cup quinoa, ¼ cup shredded cabbage, a few cucumber slices, and a few sweet potato cubes and roasted chickpeas in each bowl. Add sliced avocado and drizzle generously with tahini dressing. Garnish with fresh cilantro.
Notes
- Try roasting your sweet potatoes the night before to cut down prep time.
- Add a spoonful of harissa or chili flakes to the tahini dressing for a spicy kick.
- You can swap quinoa with freekeh or farro if gluten is not a concern.
Nutrition
Calories: 471kcalCarbohydrates: 57gProtein: 10gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gSodium: 388mgPotassium: 1004mgFiber: 11gSugar: 10gVitamin A: 16712IUVitamin C: 26mgCalcium: 108mgIron: 4mg
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