Sweet Potato Chickpea Buddha Bowl

$- 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) chickpeas, drained and rinsed thoroughly - 2 tablespoons extra-virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper, to taste - 2 cups cooked quinoa, preferably warm - 2 cups fresh spinach leaves, washed and dried - 1 ripe avocado, sliced - ¼ cup tahini - 2 tablespoons freshly squeezed lemon juice - Additional water, as needed for dressing consistency Each serving offers a balance of nutrients. The sweet potatoes provide fiber and vitamins A and C. Chickpeas add protein, iron, and more fiber. Quinoa boosts the protein content and is gluten-free. The avocado contributes healthy fats, while tahini is rich in calcium and magnesium. This bowl offers energy, helping you feel full and satisfied. Sweet potatoes are more than just tasty. They have antioxidants that support your immune system. They can help regulate blood sugar levels, making them great for everyone. Chickpeas are a powerhouse too. They support heart health and aid digestion. Their protein content helps keep your muscles strong. Together, they create a nutritious meal that nourishes your body and delights your taste buds. {{ingredient_image_2}} Start by peeling the sweet potatoes. Cut them into 1-inch cubes. This size helps them cook evenly. Next, drain and rinse the chickpeas. Rinsing removes excess salt and makes them tastier. Place the sweet potatoes and chickpeas in a large bowl. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This keeps the food from sticking. Drizzle olive oil over the sweet potatoes and chickpeas. Add smoked paprika, garlic powder, sea salt, and black pepper. Toss everything well until coated. Spread them out in a single layer on the sheet. Roast for 25 to 30 minutes. Stir halfway through to ensure they roast evenly. They should be tender and golden brown. While the sweet potatoes and chickpeas roast, make the tahini dressing. In a small bowl, whisk together tahini and lemon juice. Add water a tablespoon at a time. Mix until it is smooth and pourable. Season with a pinch of salt. You can adjust the water for your preferred thickness. After roasting, it’s time to assemble your bowl. Start with a scoop of warm quinoa at the bottom. Layer on the roasted sweet potatoes and chickpeas. Add fresh spinach leaves next. Finish with slices of avocado on top. Drizzle the tahini dressing over everything. This makes a beautiful and tasty meal. Enjoy your Buddha bowl right away! To roast sweet potatoes well, start by cutting them into 1-inch cubes. This size cooks evenly. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the cubes in olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Spread them out in a single layer. Roast for 25-30 minutes. Stir halfway through for even cooking. Watch for a nice caramelized color. After roasting, taste your sweet potatoes and chickpeas. If they need more flavor, add a pinch of salt or extra spices. You can also try a splash of lemon juice for a zesty kick. Remember, everyone's taste buds are different. Feel free to adjust the seasonings to suit your liking. This Buddha bowl is great for meal prep. You can roast the sweet potatoes and chickpeas in advance. Store them in an airtight container in the fridge for up to four days. Cook the quinoa ahead of time, too. When you're ready to eat, just assemble your bowl. Add fresh spinach and avocado right before serving for the best flavor and texture. Pro Tips Perfectly Roasted Sweet Potatoes: To achieve the best caramelization, ensure that the sweet potato cubes are cut evenly and spread out on the baking sheet without overcrowding. Chickpea Variations: For added flavor, try seasoning the chickpeas with different spices such as cumin or coriander before roasting. Quinoa Cooking Tips: To enhance the flavor of quinoa, consider cooking it in vegetable broth instead of water for an extra boost of taste. Storage and Meal Prep: This Buddha bowl stores well in the fridge for up to 4 days. Keep the tahini dressing separate until ready to eat to prevent sogginess. {{image_4}} You can switch up quinoa with other grains. Brown rice adds a nutty taste. Farro brings a chewy texture. Try barley for a hearty bite. Each grain offers unique flavors and nutrients. Feel free to experiment and find your favorite combination. Adding more veggies makes your Buddha bowl fun and colorful. Roasted bell peppers bring sweetness. You can add zucchini for a soft crunch. Kale offers great texture and nutrients. Try beets for a pop of color. Mix and match to keep it exciting. If you want more protein, try using lentils. They cook quickly and add flavor. Tofu or tempeh are also great choices. Just season and roast them like chickpeas. They soak up flavors well. You can even use edamame for a fresh twist. To keep your Sweet Potato Chickpea Buddha Bowl fresh, store leftovers in an airtight container. This helps retain flavor and texture. Refrigerate within two hours of serving. The bowl stays good for up to four days in the fridge. Reheat your Buddha bowl in the microwave for quick results. Place it in a microwave-safe dish. Heat in 30-second intervals until warm. Stir between intervals to ensure even heating. You can also reheat in a skillet over medium heat. This method helps crisp up the sweet potatoes and chickpeas. Leftovers are versatile! You can enjoy them cold as a salad. Just add extra tahini dressing for flavor. You can also mix in other greens or grains. Consider adding nuts or seeds for extra crunch. The options are endless! You can use almond butter or sunflower seed butter as a tahini substitute. Both add creaminess. If you prefer, you can also blend sesame seeds with olive oil. This gives a similar nutty flavor. Yes, you can easily make this dish gluten-free. Use certified gluten-free quinoa. All other ingredients listed are naturally gluten-free. Just check labels on packaged items. Your Buddha bowl will last about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to separate the dressing if you want to keep the veggies crisp. You can use frozen chickpeas, but thaw them first. Frozen sweet potatoes are not ideal for this recipe. Fresh sweet potatoes give the best texture and flavor when roasted. You can try a lemon vinaigrette or a yogurt dressing. A balsamic glaze also works well. Feel free to experiment with your favorite dressings for different flavors. This blog post walked you through making a delicious Buddha bowl. We covered the ingredients, how to prepare them, and the important health benefits of sweet potatoes and chickpeas. Remember, roasting your veggies well is key to flavor. And don’t hesitate to mix in your favorite grains or greens. With proper storage, your leftovers will taste great too. Enjoy your tasty and healthy meal!$

Sweet Potato Chickpea Buddha Bowl

A nourishing and vibrant bowl filled with roasted sweet potatoes, chickpeas, quinoa, fresh spinach, and creamy avocado, drizzled with a tahini dressing.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vegan

Servings 4

Calories 400 kcal

Ingredients

2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 can (15 oz) chickpeas, drained and rinsed thoroughly
2 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
to taste sea salt and freshly cracked black pepper
2 cups cooked quinoa, preferably warm
2 cups fresh spinach leaves, washed and dried
1 ripe avocado, sliced
0.25 cup tahini
2 tablespoons freshly squeezed lemon juice
as needed additional water for dressing consistency

Instructions

Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
In a large mixing bowl, combine the cubed sweet potatoes and rinsed chickpeas. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, sea salt, and freshly cracked black pepper. Toss everything together until the sweet potatoes and chickpeas are well coated in the seasoning.
Evenly spread the seasoned sweet potato and chickpea mixture onto the prepared baking sheet, ensuring they are in a single layer for even roasting.
Roast in the preheated oven for 25-30 minutes. Stir the mixture halfway through to ensure even cooking, until the sweet potatoes are tender and have developed a lovely caramelized exterior.
While the sweet potatoes and chickpeas are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini and lemon juice. Gradually add water, a tablespoon at a time, mixing until you achieve the desired smooth and pourable consistency. Season with a pinch of salt to taste.
Once the sweet potatoes and chickpeas are perfectly roasted, it’s time to assemble your Buddha bowls. Start by adding a generous scoop of warm quinoa to the bottom of each bowl.
Layer the roasted sweet potatoes and chickpeas over the quinoa, followed by a handful of fresh spinach leaves and slices of creamy avocado.
Finish off by drizzling the tahini dressing generously over each assembled bowl, allowing it to cascade down the ingredients for a beautiful presentation.
Enjoy your Buddha bowl immediately for the best experience, or store any leftovers in an airtight container in the refrigerator for delicious meal prep options throughout the week!

Notes

Enjoy immediately or store leftovers in an airtight container for meal prep.

Keyword buddha bowl, healthy, quinoa, sweet potato, vegan