Roasted Sweet Potato and Chickpea Buddha Bowl
🍠 🥦 is a big bowl-full of goodness just like Buddha! 😉 The bowls are fast, EASY, high fiber, full of texture in every bite, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it! Great for meal prep because everything keeps so well.
Servings: 4
Calories: 514cal
Equipment
Ingredients
Buddha Bowl
- 2 pounds sweet potatoes peeled and diced small (from about 1 extra large or 2 large sweet potatoes)
- 15 ounce can reduced sodium chickpeas drained, rinsed, and patted dry
- 1.5 cups broccoli florets
- 1 small to medium red onion peeled and sliced into small chunks
- 2 tablespoons olive oil
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon kosher salt or to taste
- ¾ teaspoon freshly ground black pepper or to taste
- minced garlic optional and to taste
- 4 cups kale divided (4 big handfuls, or more if desired)
Lemon Tahini Dressing
- ¼ cup tahini
- 2 to 3 tablespoons lemon juice
- 2 tablespoons honey or to taste (use agave or maple syrup to keep vegan)
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt or to taste
- ½ 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
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
- Tip - You can use any dressing or vinaigrette you'd like including other homemade options or store bought rather than this one.
- 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
Nutrition
Serving: 1serving | Calories: 514cal | Carbohydrates: 80g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 1615mg | Potassium: 1277mg | Fiber: 15g | Sugar: 20g | Vitamin A: 34530IU | Vitamin C: 62mg | Calcium: 224mg | Iron: 5mg
