These bowls are fast, EASY, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it!!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: 30-Minute Meals
Cuisine: Vegan
Keyword: buddha bowl ideas, chickpea bowl, sweet potato bowl, sweet potato buddha bowl, vegan buddha bowl
Servings: 4
Calories: 422kcal
Author: Averie Sunshine
Ingredients
Buddha Bowl
1large/extra-large sweet potatopeeled and diced small
one 15-ounce can low-sodium chickpeasdrained, rinsed, and patted dry
about 1 1/2 cups broccoli florets
1small/medium red onionpeeled and sliced into small chunks
2 to 3tablespoonsolive oil
1 ½teaspoonsground cumin
1 ½teaspoonscoriander
1teaspoonturmeric
1teaspoonkosher saltor to taste
¾teaspoonfreshly ground black pepperor to taste
minced garlicoptional and to taste
about 4 cups kaledivided (4 big handfuls, or more if desired)
Lemon Tahini Dressing
heaping 1/4 cup tahini
2 to 3tablespoonslemon juice
2tablespoonshoneyuse agave or maple syrup to keep vegan
1tablespoonapple cider vinegar
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
garlicoptional and to taste
about 2 to 4 tablespoons wateror as needed to thin to desired consistency
Instructions
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.
Add the sweet potato, chickpeas, broccoli, and red onion. Evenly drizzle with olive oil, then sprinkle with cumin, coriander, turmeric, salt, pepper, and optional garlic.
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.
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.
Add about 1 cup of kale to each bowl, evenly divide the roasted veggies and chickpeas between the bowls, and drizzle with dressing, to taste.
Notes
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.Storage: 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.