Description
This Sweet Potato Chickpea Buddha Bowl is a colorful and nutritious meal that combines the earthy sweetness of roasted sweet potatoes with hearty chickpeas, fresh greens, and a creamy tahini dressing. Perfect for lunch or dinner, this dish is not only satisfying but also easy to customize based on your preferences. Packed with vitamins, fiber, and protein, it’s a wholesome choice that supports a balanced diet while delighting your taste buds.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and diced
- 1 can (15 oz / 425g) chickpeas, drained and rinsed
- 2 cups kale or spinach (about 60g)
- 1 ripe avocado, sliced
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, salt, cumin, and paprika in a bowl. Spread them on a baking sheet lined with parchment paper.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes until tender and caramelized.
- In a skillet over medium heat, sauté the rinsed chickpeas with olive oil, salt, and pepper for about 5-7 minutes until slightly crispy.
- In another pan, sauté the kale or spinach until just wilted (3-4 minutes).
- Assemble your bowl by layering greens at the bottom followed by roasted sweet potatoes, chickpeas, sliced avocado, and drizzle with tahini dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 490
- Sugar: 8g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg