Roasted Sweet Potato and Chickpea Buddha Bowl

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Roasted Sweet Potato and Chickpea Buddha Bowl

A delightful, nutrient-rich meal featuring oven-roasted sweet potatoes, hearty chickpeas, and colorful vegetables. This satisfying dish is dairy-free, gluten-free, protein rich, and packed with flavor

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 2 cups kale, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1 small bell pepper, chopped
  • 1/2 cup English cucumber, chopped
  • 1/2 avocado, diced
  • <strong>For the dressing</strong>
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, minced
  • 1-2 tablespoons water, to thin

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the diced sweet potatoes, chickpeas, olive oil, paprika, cumin, salt, and pepper. Toss until the sweet potatoes and chickpeas are evenly coated.
  3. Spread the sweet potato and chickpea mixture onto a parchment-lined baking sheet in a single layer. Roast in the oven for 30-35 minutes or until the sweet potatoes are tender and slightly crispy. Halfway through, flip the sweet potatoes and chickpeas to ensure even cooking.
  4. While the sweet potatoes and chickpeas are roasting, prepare the dressing.
  5. Whisk together the tahini, lemon juice, maple syrup or honey, minced garlic, salt, and pepper in a small bowl. Add water to thin the dressing to your desired consistency. Set aside.
  6. In a large salad bowl, combine the chopped kale, cherry tomatoes, bell pepper, and cucumber.
  7. Once the sweet potatoes and chickpeas are done roasting, let them cool for a few minutes. Then, add them to the salad bowl along with the diced avocado.
  8. Drizzle the dressing over the salad and toss gently to combine.
  9. Serve immediately.
  10. If you are making this ahead, store the dressing separately, and toss with the other ingredients just before serving.
  11. This Buddha Bowl will keep well in the refrigerator, covered, for up to 3 days.