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    Home » Recipes » Recipes

    Published: Sep 20, 2017 · Modified: Mar 27, 2023 by Nisha · This post may contain affiliate links · Leave a Comment

    Roasted Sweet Potatoes and Chickpeas Buddha Bowl (vegan, gluten free, dairy free, healthy)

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    A healthy delicious Roasted Sweet Potatoes and Chickpeas Buddha Bowl inspired by Middle-Eastern and Fall flavors.

    Confession. I've spent hours on Instagram looking up Buddha Bowls, or anything else for that matter.

    Sometimes I spend so much time on social media that I literally have no time to do anything else and I wonder why I can't get things done. I have an addiction and I feel as though my life is passing me by. It's totally a love hate relationship.Roasted Sweet Potatoes and Chickpeas Buddha Bowl

    Some days I am so thankful for social media because I'm never really bored, I mean, I always have feeds to checkout, blogs to read, recipes to discover, people to interact with that I "think" I already know. Other times I absolutely can't stand that I managed to waste 2 hours on Instagram alone!Roasted Sweet Potatoes and Chickpeas Buddha Bowl

    My laundry keeps piling up, my blog timings are all over the place, I'm behind on sleep, and let's not forget, I have a wedding to plan... which by the way I totally get ideas for from Pinterest and Instagram.Roasted Sweet Potatoes and Chickpeas Buddha Bowl

    The way I see it, social media can't be all that bad since I've been inspired by countless number of people on how to eat better, how to prepare quick and healthy meals, and just knowing there are others out there who share similar passions. It's helped me become more aware of things I eat which brings me to the following recipe.Roasted Sweet Potatoes and Chickpeas Buddha Bowl

    At first I was so intimated to make a Buddha Bowl, more so because of the beautiful creations I saw on Instagram that I found difficult to replicate. The key is to simply prep the ingredients and add them to a bowl without worrying too much about presentation, that is until you've learned the art of making a Buddha Bowl.Roasted Sweet Potatoes and Chickpeas Buddha Bowl

    Here is a delicious Roasted Sweet Potatoes and Chickpeas Buddha Bowl inspired by fall and middle-eastern flavors. It's vegan, gluten free, and so healthy. Enjoy!Roasted Sweet Potatoes and Chickpeas Buddha Bowl

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    Roasted Sweet Potatoes and Chickpeas Buddha Bowl

    Roasted Sweet Potatoes & Chickpea Buddha Bowl (vegan, dairy free)

    5 from 1 vote
    By: Nisha
    A healthy delicious Buddha Bowl inspired by Middle-Eastern and Fall flavors.
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Servings 2 servings
    Calories 529 kcal
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    Ingredients
      

    roasted chickpeas

    • 15 ounces chickpeas, canned rinsed/drained/dry
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon cumin powder
    • ¼ teaspoon garlic powder
    • ½ teaspoon paprika
    • ¼ teaspoon cayenne pepper
    • to taste salt

    roasted sweet potatoes

    • 1 sweet potato
    • 1 tablespoon extra virgin olive oil
    • ¼ teaspoon garlic powder
    • ¼ teaspoon paprika
    • just a pinch cayenne pepper
    • to taste salt
    • to taste black pepper

    for tahini sauce

    • 2 ½ tablespoon tahini
    • 1 ½ tablespoon fresh lemon juice
    • ¼ teaspoon paprika
    • to taste salt
    • 2-3 tablespoon water

    for each buddha bowl

    • handful kale chopped
    • some roasted chickpeas
    • some roasted sweet potatoes
    • few sliced beets
    • garnish parsley chopped
    • drizzle on top tahini
    • sprinkle pumpkin seeds

    Instructions
     

    • Preheat oven to 450 degrees.
    • Spray a baking tray with extra virgin olive oil spray.
    • Open a can of chickpeas.
    • Using a paper towel, remove the access water from the chickpeas.
    • Combine the chickpeas with extra virgin olive oil and the spices listed above.
    • Transfer the chickpeas to one side of the baking tray.
    • Chop a sweet potato.Skin on.
    • Combine all the sweet potato ingredients in a bowl. Toss.
    • Transfer the sweet potato to a baking tray.
    • Evenly spread out the chickpeas and sweet potato.
    • Into the oven for 30 minutes, but start checking around the 20 minute mark.
    • In the meantime chop up the kale. Set aside.
    • Slice the beets. Set aside.
    • Chop up some parsley. Set aside.
    • Prepare the tahini dressing with the ingredients listed above.
    • Check on the chickpeas and sweet potatoes. Should be done.
    • Prepare your bowl. First add the kale at the bottom. Place half the chickpeas on one side, and half the sweet potatoes on the other side. Place the beets in the center.
    • Top with parsley.
    • Top with tahini and pumpkin seeds. Eat immediately.

    Nutrition

    Calories: 529kcalCarbohydrates: 57gProtein: 16gFat: 28gSaturated Fat: 4gSodium: 663mgPotassium: 822mgFiber: 14gSugar: 5gVitamin A: 16270IUVitamin C: 12mgCalcium: 146mgIron: 5mg
    Course Main Course
    Cuisine Middle-Eastern Inspired
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

    Roasted Sweet Potatoes and Chickpeas Buddha Bowl

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    Nisha Side Image

    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

    More about me →


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