A Buddha bowl is a healthy and filling meal that can be customized to your liking with different ingredients. In this article, we’ll provide you with a delicious and nutritious recipe for a sweet potato and chickpea Buddha bowl that you won’t be able to resist. Not only is this recipe simple and easy to make, but it’s also packed with essential nutrients that will leave you feeling energized and satisfied.
Why This Buddha Bowl is the Perfect Meal
This sweet potato and chickpea Buddha bowl is the perfect meal for many reasons. First, it’s loaded with essential nutrients. Sweet potatoes are a great source of fiber, vitamins, and minerals. Chickpeas are a great source of plant-based protein, fiber, and essential minerals such as iron and magnesium. Quinoa is also an excellent source of protein and fiber, making this Buddha bowl a filling and satisfying meal.
Additionally, this Buddha bowl is easy to make and perfect for meal prepping. You can easily double or triple the recipe to make enough for the whole week. The ingredients are also affordable and readily available at your local grocery store.
How to Make Sweet Potato Chickpea Buddha Bowl
To make this sweet potato and chickpea Buddha bowl, you’ll need the following ingredients:
PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
Cuisine: Gluten-Free, Vegan
- 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)
TAHINI SAUCE (OPTIONAL)
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 medium lemon (juiced)
- 2-4 Tbsp hot water (to thin)
- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed the skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch of each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch of each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of the total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down the heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
- Once the chickpeas are browned and fragrant, remove them from heat and set aside.
- Prepare sauce by adding tahini, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- To serve slice sweet potatoes into bite-size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge.
*Nutrition information is a rough estimate calculated with sauce.
Nutrition (1 of 3 servings)
- Serving: 1 serving
- Calories: 474
- Carbohydrates: 62 g
- Protein: 13.2 g
- Fat: 21 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 563 mg
- Fiber: 11.4 g
- Sugar: 7.2 g
In conclusion, we believe that this sweet potato and chickpea Buddha bowl recipe is an excellent option for anyone looking for a healthy, filling, and delicious meal. With its combination of essential nutrients and affordability, it’s a meal that you can enjoy without breaking the bank. Try this recipe today and see for yourself why it’s a favorite among Buddha bowl enthusiasts.