Roasted Sweet Potato and Chickpea Buddha Bowl

Roasted Sweet Potato and Chickpea Buddha Bowl – A big ole round bowl full of goodness just like Buddha!! The bowls are fast, EASY, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it!!

What Is A Buddha Bowl

Why is it called a Buddha bowl? Because it’s stuffed to the max and round in the middle just like Buddha.

It’s a cousin of the Chickpea and Kale Glow Bowls with Dreamy Tahini Dressing that I posted in January.

I love the dressing so much that there’s also a very similar version of it in this Tahini Chicken Salad. It’s creamy without being heavy, compliments the plant based nature of the bowls, and lends major flavor oomph.

It really makes the veggies in the bowl pop.

What Kind Of Vegetables To Use

This recipe makes enough for 4 bowls and I included roasted sweet potatoes, chickpeas, broccoli, and red onions that have been tossed in cumin, coriander, and turmeric.

You can definitely mix and match the veggies based on what you have on hand and enjoy. If you have avocado, or other veggies that roast well like zucchini, carrots, or cauliflower on hand – throw them in too. The more the merrier. This is a big ole round Buddha bowl after all.

The flavor profile reminds me of these Easy Chicken Shawarma Salad Bowls which I totally adore and it’s some of the most flavorful chicken I’ve ever made.

I placed the roasted veggies on a bed of kale and topped everything with a an easy, whisk-together lemon tahini dressing. So many diverse textures all in one bite.

 

The bowls are a perfect hearty yet healthy lunch or a great meatless dinner option that’ll keep you satisfied for hours from all the plant-based fiber and protein.

The recipe is naturally vegan and gluten-free and even though it’s healthy, it tastes like comfort food.

And a shoutout to my friends Jaclyn and Dana who have extremely similar recipes to this one that I discovered after I made this and did a Google search. Lots of Buddha love going around.

Roasted Sweet Potato and Chickpea Buddha Bowl

Roasted Sweet Potato and Chickpea Buddha Bowl – A big ole round bowl full of goodness just like Buddha!! The bowls are fast, EASY, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it!!

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Ingredients:

Buddha Bowl

  • 1 large/extra-large sweet potato, peeled and diced small
  • one 15-ounce can low-sodium chickpeas, drained, rinsed, and patted dry
  • about 1 1/2 cups broccoli florets
  • 1 small/medium red onion, peeled and sliced into small chunks
  • 2 to 3 tablespoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons coriander
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt, or to taste
  • 3/4 teaspoon freshly ground black pepper, or to taste
  • minced garlic, optional and to taste
  • about 4 cups kale, divided (4 big handfuls, or more if desired)

Lemon Tahini Dressing

  • heaping 1/4 cup tahini
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons honey (use agave or maple syrup to keep vegan)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • garlic, optional and to taste
  • about 2 to 4 tablespoons water, or as needed to thin to desired consistency

Directions:

  1.  Buddha Bowl – Preheat oven to 425F convection bake (if you don’t have a convection oven, 425F regular is fine, noting your roasting time could be a bit longer) and line a baking sheet with aluminum foil for easier cleanup.
  2. Add the sweet potato, chickpeas, broccoli (tip – if you like your broccoli more on the crisp-tender side, add it in the final 15 minutes of cooking rather than in the beginning with everything else), red onion, evenly drizzle with olive oil, evenly sprinkle with cumin, coriander, turmeric, salt, pepper, optional garlic, and roast for about 25 to 30 minutes, or until sweet potatoes are tender. Toss once midway through roasted to ensure even cooking. While veggies roast, make the dressing.
  3. Lemon Tahini Dressing  – To a medium bowl, add all ingredients (add the water 1 tablespoon at a time), and whisk to combine. Taste dressing to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired.
  4. Add about 1 cup of kale to each bowl of 4 bowls, evenly divide the roasted veggies and chickpeas between the bowls, and drizzle with dressing, to taste. Bowls are best fresh but will keep airtight in the fridge (undressed) for up to 4 days. Extra dressing will keep airtight for up to 1 week in the fridge.

Dressing adapted from Dreamy Tahini Dressing

Only Eats

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