Sweet Potato Chickpea Buddha Bowl
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3
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Calories
474 kcal
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Course
Main Course
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Cuisine
Vegan
Sweet Potato Chickpea Buddha Bowl
Description
This recipe begins by roasting halved sweet potatoes and red onion wedges, then adding broccolini and kale in stages to build layers of roasted vegetables with a combination of tender and crisp textures. The sweet potatoes roast skin side down to caramelize the flesh, while broccolini and kale receive light seasoning and oil.
The chickpeas are drained, dried, and tossed with cumin, chili powder, garlic powder, salt, pepper, and optional oregano and turmeric. They are then sautéed until browned, infusing the bowl with spiced, crispy bites alongside the soft roasted vegetables.
An optional tahini sauce drizzles the bowl, combining tahini, maple syrup, lemon juice, and hot water for a creamy, slightly sweet and citrusy dressing that complements the savory ingredients. This bowl offers a balance of textures and flavors suitable for a wholesome vegetarian meal.
Nutrition information is provided as a rough estimate when including the sauce.
Ingredients
VEGETABLES
- 2 Tbsp olive oil or melted coconut oil or avocado oil
- 1/2 medium red onion (sliced in wedges)
- 2 small sweet potato halved
- 1 bundle broccolini (large stems removed // chopped)
- 2 big handfuls kale (larger stems removed)
- 1/4 tsp salt
- 1/4 tsp black pepper
CHICKPEAS
- 1 (15-ounce) can chickpeas (drained, rinsed + patted dry)
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp oregano optional
- 1/4 tsp Turmeric (optional)
TAHINI SAUCE (OPTIONAL)
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 medium lemon (juiced)
- 2-4 Tbsp water to thin, hot
Instructions
- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
- Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
- Use the tahini sauce as an optional finish to add creamy, sweet, and tangy flavors to the bowl.
- Roast the vegetables in stages to ensure even cooking while maintaining textural differences.
- Drain and dry chickpeas thoroughly before seasoning and sautéing for best browning and flavor.
- Nutrition information included is a rough estimate based on including the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 474 | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 13.2g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 2.8g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 563mg | 23% |
| Fiber | 11.4g | 46% |
| Sugar | 7.2g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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