Sweet Potato Chickpea Buddha Bowl

Name: Sweet Potato Chickpea Buddha Bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 Tbsp olive, melted coconut, or avocado oil; 1/2 medium red onion ((sliced in wedges)); 2 small sweet potatoes ((halved)); 1 bundle broccolini ((large stems removed // chopped)); 2 big handfuls kale ((larger stems removed)); 1/4 tsp each salt + pepper; 1 (15-ounce) can chickpeas ((drained, rinsed + patted dry)); 1 tsp cumin; 3/4 tsp chili powder; 3/4 tsp garlic powder; 1/4 tsp each salt + pepper; 1/2 tsp tsp oregano ((optional)); 1/4 tsp turmeric ((optional)); 1/4 cup tahini; 1 Tbsp maple syrup; 1/2 medium lemon ((juiced)); 2 -4 Tbsp hot water ((to thin))

This Sweet Potato Chickpea Buddha Bowl is a vibrant and nutritious meal, perfect for anyone looking to fuel their body with wholesome ingredients. It's hearty, filled with flavor, and makes for a delightful lunch or dinner option that even the pickiest eaters will love!

25mCook

5mPrep

MedDifficulty

0Forks

0Cooked

Ingredients

2 Tbspolive (melted coconut, or avocado oil)
0.5medium red onion ((sliced in wedges))
2small sweet potatoes ((halved))
1bundle broccolini ((large stems removed // chopped))
2big handfuls kale ((larger stems removed))
0.3 tspeach salt + pepper
1(15-ounce) can chickpeas ((drained (rinsed + patted dry)))
1 tspcumin
0.8 tspchili powder
0.8 tspgarlic powder
0.3 tspeach salt + pepper
0.5 tsptsp oregano ((optional))
0.3 tspturmeric ((optional))
0.3 cuptahini
1 Tbspmaple syrup
0.5medium lemon ((juiced))
2-4 Tbsp hot water ((to thin))

Instructions

Step 0 of 9 completed

Preheat your oven to 400°F (200°C).

On a baking sheet, toss the halved sweet potatoes and red onion wedges with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Make sure they're well coated.

Roast the sweet potatoes and onions in the oven for about 20 minutes, or until the sweet potatoes are tender and slightly caramelized.

While the veggies are roasting, prepare the chickpeas. In a bowl, mix the drained chickpeas with cumin, chili powder, garlic powder, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, oregano, and turmeric (if using).

In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the seasoned chickpeas and sauté for about 5-7 minutes until they are warmed through and slightly crispy.

In the same skillet, add the chopped broccolini and kale. Sauté for an additional 3-4 minutes until the greens are tender and vibrant.

In a small bowl, whisk together tahini, maple syrup, lemon juice, and enough hot water to reach your desired consistency for drizzling.

To assemble your Buddha bowl, start with a base of roasted sweet potatoes and onions, then add the sautéed chickpeas, broccolini, and kale. Drizzle with the tahini sauce before serving.

Enjoy your wholesome and colorful Buddha bowl, packed with nutrients and flavor!

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Adapted from minimalistbaker.com. Ingredients sourced from the original; description and instructions are original to Fork.