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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.
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!
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.
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.
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.
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 & Chickpea Buddha Bowl (vegan, dairy free)
INGREDIENTS
roasted chickpeas
- 15 ounces chickpeas, canned, rinsed/drained/dry
- 1 tbsp extra virgin olive oil
- 1 tsp cumin powder
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- to taste salt
roasted sweet potatoes
- 1 sweet potato
- 1 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- just a pinch cayenne pepper
- to taste salt
- to taste black pepper
for tahini sauce
- 2 1/2 tbsp tahini
- 1 1/2 tbsp fresh lemon juice
- 1/4 tsp paprika
- to taste salt
- 2-3 tbsp 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
Roasted Sweet Potatoes and Chickpeas Buddha Bowl
What’s your relationship with social media? Love it or hate it? How much time do you spend on social media?
