Roasted Sweet Potato and Chickpea Buddha Bowl

Name: Roasted Sweet Potato and Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 large/extra-large sweet potato; one 15-ounce can low-sodium chickpeas; about 1 1/2 cups broccoli florets; 1 small/medium red onion; 2 to 3 tablespoons olive oil; 1 ½ teaspoons ground cumin; 1 ½ teaspoons Coriander; 1 teaspoon Turmeric; 1 teaspoon kosher salt; ¾ teaspoon freshly ground black pepper; minced garlic; about 4 cups kale; heaping 1/4 cup tahini; 2 to 3 tablespoons lemon juice; 2 tablespoons honey; 1 tablespoon apple cider vinegar; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; garlic; about 2 to 4 tablespoons water

User Reviews

4.9

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
422 kcal
Course
Lunch
Cuisine
Vegan

Roasted Sweet Potato and Chickpea Buddha Bowl

Jade Rice

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These bowls are fast, EASY, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it!!

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Ingredients

Servings

Buddha Bowl

1 large/extra-large sweet potato peeled and diced small
one 15-ounce can low-sodium chickpeas drained, rinsed, and patted dry
about 1 1/2 cups broccoli florets
1 small/medium red onion peeled and sliced into small chunks
2 to 3 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons Coriander
1 teaspoon Turmeric
1 teaspoon kosher salt or to taste
¾ teaspoon freshly ground black pepper or to taste
minced garlic optional and to taste
about 4 cups kale divided (4 big handfuls, or more if desired)

Lemon Tahini Dressing

heaping 1/4 cup tahini
2 to 3 tablespoons lemon juice
2 tablespoons honey use agave or maple syrup to keep vegan
1 tablespoon apple cider vinegar
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
garlic optional and to taste
about 2 to 4 tablespoons water or as needed to thin to desired consistency

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Instructions

Buddha Bowl:

Preheat oven to 425F convection bake (if you don't have a convection oven, 425F regular is fine, noting your roasting time could be a bit longer) and line a baking sheet with aluminum foil for easier cleanup.
Add the sweet potato, chickpeas, broccoli, and red onion. Evenly drizzle with olive oil, then sprinkle with cumin, coriander, turmeric, salt, pepper, and optional garlic.
Roast for about 25 to 30 minutes, or until sweet potatoes are tender. Toss once midway through roasted to ensure even cooking. While veggies roast, make the dressing.

Lemon Tahini Dressing:

To a medium bowl, add all ingredients (add the water 1 tablespoon at a time), and whisk to combine. Taste dressing to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired.
Add about 1 cup of kale to each bowl, evenly divide the roasted veggies and chickpeas between the bowls, and drizzle with dressing, to taste.

Notes

Tip: If you like your broccoli more on the crisp-tender side, add it in the final 15 minutes of cooking rather than in the beginning with everything else.
Storage: Bowls are best fresh but will keep airtight in the fridge (undressed) for up to 4 days. Extra dressing will keep airtight for up to 1 week in the fridge.
Dressing adapted from Dreamy Tahini Dressing.

Nutrition Information

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Serving 1 Calories 422kcal (21%) Carbohydrates 51g (17%) Protein 13g (26%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 17g Sodium 1280mg (53%) Fiber 12g (48%) Sugar 18g (36%)