Roasted Sweet Potato and Chickpea Buddha Bowl
These bowls are fast, EASY, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it!!
Servings: 4
Calories: 422cal
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 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
- 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
- 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:
- 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: 1 | Calories: 422cal | Carbohydrates: 51g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 1280mg | Fiber: 12g | Sugar: 18g
