Description
This Sweet Potato Chickpea Buddha Bowl is a vibrant, nourishing dish packed with roasted vegetables, spiced chickpeas, and a creamy tahini sauce. Perfect for a wholesome lunch or dinner, it balances sweetness from roasted sweet potatoes and maple syrup with smoky spices and fresh greens for a satisfying vegetarian meal.
Ingredients
Scale
Roasted Vegetables
- 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 salt
- 1/4 tsp pepper
Spiced Chickpeas
- 1 (15-ounce) can chickpeas (drained, rinsed, and patted dry)
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp oregano (optional)
- 1/4 tsp turmeric (optional)
Tahini Sauce
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 medium lemon (juiced)
- 2-4 Tbsp hot water (to thin sauce)
Instructions
- Preheat and Roast Sweet Potatoes & Onions: Preheat your oven to 400°F (204°C). Arrange the halved sweet potatoes (cut side down) and sliced red onion wedges on a baking sheet. Drizzle with oil, coating the sweet potato flesh well.
- First Bake and Add Broccolini: Bake for 10 minutes, then remove the tray. Flip the sweet potatoes to the other side and add chopped broccolini. Drizzle broccolini with oil and season with salt and pepper before returning to oven.
- Second Bake and Add Kale: Continue baking for 8-10 minutes. Remove and add kale, drizzle with more oil and season with salt and pepper. Bake an additional 4-5 minutes until kale is tender and vegetables are cooked through. Set aside.
- Prepare Spiced Chickpeas: While vegetables roast, mix chickpeas in a bowl with cumin, chili powder, garlic powder, salt, pepper, oregano, and turmeric if using.
- Sauté Chickpeas: Heat a large skillet over medium heat and add 1 Tbsp oil. Add the seasoned chickpeas and sauté, stirring often to brown evenly. Adjust heat to avoid burning or undercooking, cooking about 10 minutes until browned and fragrant. Remove from heat.
- Prepare Tahini Sauce: In a bowl, whisk together tahini, maple syrup, and lemon juice. Gradually whisk in hot water until the sauce reaches a smooth, pourable consistency. Set aside.
- Assemble Buddha Bowls: Slice the roasted sweet potatoes into bite-size pieces. Divide the roasted vegetables among 3 bowls, top with sautéed chickpeas, and drizzle generously with tahini sauce.
- Serve and Store: Serve immediately for the best freshness. Leftovers can be refrigerated and enjoyed within a few days.
Notes
- Ensure sweet potatoes are halved evenly for uniform cooking.
- Adjust spices in chickpeas according to heat preference.
- Use warm water to thin tahini sauce gradually to avoid clumping.
- Optional oregano and turmeric add extra flavor complexity but can be omitted.
- Store leftover components separately to maintain texture and flavor.
- For vegan version, confirm maple syrup is acceptable or substitute with agave nectar.
