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

A healthy delicious Buddha Bowl inspired by Middle-Eastern and Fall flavors.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Middle-Eastern Inspired
Servings: 2 servings
Author: Nisha Kapur

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

Calories: 529kcal | Carbohydrates: 57g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Sodium: 663mg | Potassium: 822mg | Fiber: 14g | Sugar: 5g | Vitamin A: 16270IU | Vitamin C: 12mg | Calcium: 146mg | Iron: 5mg