Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce
User Reviews
5
-
Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce
Description
Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce feature chunks of sweet potato and chickpeas roasted in a blend of cumin, cinnamon, paprika, turmeric, and salt. After an initial roast, red onion wedges are added to continue roasting until tender. The quinoa is cooked separately, and kale is briefly steamed to retain crispness while softening the greens.
The ginger tahini sauce blends tahini, fresh lemon juice, honey, garlic, and ginger processed until smooth, providing a tangy, slightly sweet, and spicy complement to the warm vegetables and grains. This bowl balances hearty roasted ingredients with fresh and creamy accents.
Served by layering kale, quinoa, and the spiced vegetable mixture, the dish can function as a wholesome lunch or dinner bowl. The combination of spices and fresh dressing brings earthiness and brightness to the meal.
Ingredients
- 2 medium sweet potato scrubbed clean and diced into 3/4-inch cubes
- 1 (14.5 oz) chickpeas drained and rinsed then dabbed dry with paper towels, canned
- 2 1/2 Tbsp olive oil
- 1 1/2 tsp cumin ground
- 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 quinoa rinsed and drained well, dry
- 1 extra large kale thick ribs removed, chopped, bunch
Ginger Tahini Dressing
- 1/3 cup tahini see notes
- 2 1/2 Tbsp lemon juice fresh
- 2 Tbsp honey
- 1 small garlic peeled, clove
- inch ginger peeled, peeled, cubed fresh
- 3 Tbsp water
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
User Reviews
Overall Rating
5
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