Sweet Potato Chickpea Buddha Bowl
Roasted sweet potatoes, crispy chickpeas, and vibrant greens come together in this nourishing, flavor‑packed bowl. A wholesome, satisfying meal that’s perfect for lunch or dinner.
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Ingredients
- 2 tbsp extra-virgin olive olive
- 1/2 medium red onion (sliced in wedges)
- 2 small sweet potatoes (halved)
- 1 bundle broccolini (large stems removed, chopped)
- 2 big handfuls kale (larger stems removed)
- 1/4 tsp each salt + pepper
- 1 15-ounce can chickpeas (drained, rinsed and patted dry)
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp each salt + pepper
- 1/2 tsp oregano (optional)
- 1/4 tsp turmeric (optional)
- 1/4 cup tahini
- 1 tbsp maple syrup
- 1/2 medium lemon (juiced)
- 2-4 tbsp hot water (to thin)
Instructions
- Preheat oven to 400℉ 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 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 and tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge.
Nutrition
Calories: 372kcalCarbohydrates: 44gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 299mgPotassium: 732mgFiber: 7gSugar: 12gVitamin A: 22294IUVitamin C: 23mgCalcium: 123mgIron: 3mg
Nutritional information is an estimate and may vary based on ingredients and preparation.