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Buddha Bowls with Sweet Potato and Chickpeas

Buddha Bowls with Sweet Potato and Chickpeas
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This buddha bowl with sweet potato and chickpeas is a nutritious and satisfying meal. It features roasted sweet potatoes and chickpeas, quinoa, fresh greens, and a flavorful tahini dressing. It’s a perfect option for a healthy lunch or dinner.

Ingredients

Scale
  • 1 large sweet potato, peeled and diced
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup cooked quinoa
  • 4 cups mixed greens
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the diced sweet potato and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Spread the sweet potato and chickpeas in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  4. While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and salt until smooth and creamy. Add more water if needed to reach your desired consistency.
  5. To assemble the bowls, divide the cooked quinoa among four bowls. Top with mixed greens, roasted sweet potato, and roasted chickpeas.
  6. Drizzle generously with the tahini dressing before serving.

Notes

  • Feel free to customize your buddha bowl with other vegetables like broccoli, bell peppers, or zucchini.
  • Add a sprinkle of sesame seeds or chopped fresh herbs for extra flavor and garnish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store the dressing separately.

Nutrition

Find it online: https://richfeast.com/buddha-bowls-with-sweet-potato-and-chickpeas/