Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

Name: Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving
Ingredients: 2 medium sweet potatoes; 1 (14.5 oz) can chick peas; 2 1/2 Tbsp olive oil; 1 1/2 tsp ground cumin; 1/2 tsp paprika; 1/2 tsp cinnamon; 1/4 tsp Turmeric; salt; 1 small red onion; 1 cup dry quinoa; 1 extra large bunch kale; 1/3 cup tahini, see notes; 2 1/2 Tbsp fresh lemon juice; 2 Tbsp honey; 1 small clove garlic; inch cube peeled fresh ginger; 3 Tbsp water

User Reviews

5.0

45 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings
4
Course
Main Course
Cuisine
American

Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

Iris Warren

Report

The perfect fall lunch! A healthy, hearty bowl that's brimming with flavorful, nutritious ingredients and beautiful colors. Quinoa is layered with kale, sweet potatoes, chick peas and red onions then it's finished with a flavorful tahini sauce.

Share:

I Made This!

Be the first!

Print

22 people printed this

Save this

Be the first!

Ingredients

Servings

2 medium sweet potatoes, scrubbed clean and diced into 3/4-inch cubes
1 (14.5 oz) can chick peas, drained and rinsed then dabbed dry with paper towels
2 1/2 Tbsp olive oil
1 1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp cinnamon
1/4 tsp Turmeric
salt
1 small red onion, peeled and cut into wedges from root to tip
1 cup dry quinoa, rinsed and drained well
1 extra large bunch kale, thick ribs removed, chopped

Ginger Tahini Dressing

1/3 cup tahini, see notes
2 1/2 Tbsp fresh lemon juice
2 Tbsp honey
1 small clove garlic, peeled
inch cube peeled fresh ginger, peeled
3 Tbsp water

Add to Shopping List

Instructions

Preheat oven to 400 degrees. Add sweet potatoes and chick peas to a rimmed 18 by 13-inch baking sheet.
Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer.
Roast in preheated oven 15 minutes. Remove from oven, toss then and red onions.
Return to oven and roast until potatoes are tender, about 15 minutes longer.
Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it's lightly wilted.
To assemble bowls, divide kale among 4 bowls. Top with quinoa and sweet potato mixture then drizzle each serving with ginger tahini sauce.
For the ginger tahini sauce:
In a food processor pulse tahini, lemon juice, honey, garlic, ginger. Season with salt to taste (about 1/4 tsp).
Add water and process mixture until smooth and creamy. Store any left over in refrigerator.
*Note that tahini has a very strong flavor. If you don't love it substitute half cashew butter for half of the tahini, and reduce honey to 1 Tbsp. It's delicious!
Recipe source: inspired by Minimalist Baker