Roasted Sweet Potato & Chickpea Buddha Bowl
A colorful, nutrient-rich Buddha bowl with roasted sweet potatoes, crispy chickpeas, quinoa, kale, avocado, and creamy tahini dressing — a wholesome, energizing vegan meal!
Ingredients
For the Bowl:
- 1 large sweet potato peeled and cubed
- 1 cup cooked chickpeas or canned, rinsed & drained
- 1 cup cooked quinoa
- 1 cup kale leaves chopped
- 1 cup shredded red cabbage
- 1 ripe avocado sliced
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
For the Tahini Dressing:
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 small garlic clove minced
- ½ tsp maple syrup optional
- 2 –3 tbsp warm water to thin
- Pinch of salt
Instructions
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast 25–30 minutes, flipping halfway, until tender and golden.
- Crisp the Chickpeas: Pat chickpeas dry. Toss with olive oil, salt, and pepper. Roast on a separate tray for 20–25 minutes or until crispy.
- Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup, and salt. Gradually add warm water until smooth and creamy.
- Assemble the Bowl: Layer quinoa, kale, roasted sweet potatoes, chickpeas, cabbage, and avocado in bowls.
- Drizzle & Enjoy: Pour the creamy tahini dressing on top, sprinkle with chili flakes or sesame seeds, and serve warm or chilled.