Description
Discover a delightful blend of flavors and nutrition with this Tempting Sweet Potato Chickpea Buddha Bowl. This vibrant, gluten-free dish combines roasted sweet potatoes, crispy chickpeas, and fresh greens, creating a satisfying meal that’s perfect for lunch or dinner. Customizable to fit your preferences and quick to prepare, it’s ideal for busy schedules while still being visually stunning.
Ingredients
Scale
- 2 medium sweet potatoes (peeled and cubed)
- 1 can (15 oz) chickpeas (rinsed and drained)
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 cups kale or spinach (fresh)
- 1 avocado (sliced)
- 2 tablespoons olive oil (divided)
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- Tahini dressing for drizzling (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Toss sweet potato cubes in 1 tablespoon olive oil, salt, and pepper. Spread on one baking sheet.
- Pat chickpeas dry, toss with remaining olive oil, cumin, paprika, salt, and pepper. Spread on the second baking sheet.
- Roast both trays in the oven for 25-30 minutes until sweet potatoes are tender and chickpeas are crispy.
- Rinse quinoa under cold water. In a pot, combine quinoa with water or broth; bring to a boil then simmer covered for about 15 minutes until liquid is absorbed.
- Assemble bowls by layering quinoa first, followed by roasted sweet potatoes, chickpeas, fresh greens, avocado slices, and drizzle with tahini dressing.
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 550
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg