Chili Lime Chickpea Buddha Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
2 Bowls
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Calories
368 kcal
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Course
Main Course
Chili Lime Chickpea Buddha Bowl
Description
The recipe involves baking sweet potato halves skin side up at 425°F until fork tender with a soft interior and caramelized edges. Broccoli florets are cooked separately until just tender but still crisp, preserving their fresh texture. Chickpeas are sautéed with lime juice and a combination of paprika, chili powder, and smoked paprika until the citrus flavor is absorbed and warmed through, then tossed with fresh cilantro for herbal brightness.
Assembling the bowl involves layering cooked wild rice blend with the roasted sweet potatoes, cooked broccoli, and spiced chickpeas. Drizzling sriracha or preferred hot sauce can provide a spicy contrast to the earthy and sweet ingredients.
For best texture, broccoli should not be overcooked to maintain a slight crispness. Chickpea skins may be removed gently before cooking but excessive peeling is unnecessary. Wild rice can be substituted with brown rice or other preferred grains based on availability and preference.
Ingredients
- 1 sweet potato scrubbed & cut in half lengthwise
- 1 cup wild rice blend or rice of choice, cooked
- ½ broccoli cut into florets, small head
- 13.5 oz chickpeas drained & rinsed, canned
- ⅛ teaspoon salt sea salt
- ½ lime juiced
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 tablespoon cilantro finely chopped, fresh
- sriracha for drizzling
Instructions
- Preheat your oven (or toaster oven) to 425 degrees convection bake, and prepare a baking sheet with parchment paper. Place the sweet potato halves cut sides down (skin side up) on the baking sheet and bake for 30-35 minutes, until a fork easily pierces the potato.
- Meanwhile, cook your broccoli in a small pan over covered with water over high heat until fork tender, about 7 minutes.
- In a large skillet, add your chickpeas, lime juice and all the seasonings (except the cilantro) and heat the chickpeas over medium low heat until the lime juice is mostly absorbed. This will take about 3-4 minutes. Turn off heat and add the cilantro and toss to combine.
- Now assemble your two Buddha bowls with half of all the components, and drizzle with sriracha or hot sauce of choice, if desired.
Notes
- Do not overcook broccoli to keep it tender-crisp and preserve texture.
- Substitute wild rice with brown rice or your preferred grain as needed.
- Removing loose chickpea skins is optional and should not be overly time-consuming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Bowls
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368cal | 18% |
| Carbohydrates | 69g | 23% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Sodium | 632mg | 26% |
| Potassium | 1057mg | 22% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
| Vitamin A | 10805IU | 216% |
| Vitamin C | 142mg | 158% |
| Calcium | 163mg | 16% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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