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Sweet Potato Chickpea Buddha Bowls

  • Author: Claire Cary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: American

Description

Buddha bowls are an easy and delicious way to pack a lot of nutrition, flavor, and  antioxidants into one bowl. 


Scale

Ingredients

  • 2 medium sweet potatoes
  • 1/2 cup dry quinoa 
  • 1 head broccoli, chopped into florets
  • 2 large handfuls kale, stems removed 
  • 1/2 avocado 
  • 1 can chickpeas, drained and rinsed 
  • 1 tbsp olive oil 
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp each salt
  • 1/4 tsp black pepper
  • 1 batch lemon garlic tahini dressing 

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. 
  2. Wash and dry your sweet potatoes and cut into large chunks. They can be as big or as small as you like. 
  3. Drizzle with a touch of olive oil and a pinch of salt and add to a baking sheet lined with parchment paper or a silicone baking mat. Roast for about 25-30 minutes or until the edges are golden brown. 
  4. In a medium pot, add the dry quinoa and cook according to package instructions (I suggest a 1:2 ratio of quinoa to water, or vegetable broth for more flavor). 
  5. To prepare the veggies, wash them well to get rid of any dirt, chop into florets or bite size pieces and add to a steamer basket or a sauté pan with a splash of water and steam, covered, for about 5-10 minutes or until kale is wilted and the broccoli is softer, but still slightly crispy. 
  6. While the sweet potatoes are roasting, heat a large skillet over medium heat.
  7. Add the drained chickpeas to a mixing bowl and toss with seasonings.
  8. Once the skillet is hot, add 1 tbsp oil and chickpeas and sauté, stirring frequently for about 10 minutes. They are done when they’re warmed up and slightly browning on the outside.
  9. To serve, add the steamed greens to bowls, top with the quinoa, chickpeas, sweet potatoes, avocado, and drizzle with the tahini dressing. 

Notes

Once prepared, these buddha bowls will store in the fridge for about 5 days. 

You can use whatever veggies you like such as cabbage, spinach or roasted onion. 

You can also steam your sweet potatoes if desired, but baking them makes them much sweeter. 

For extra flavor, cook the quinoa in chicken or veggie stock. 

I like to use the kale as the base, but you can also use quinoa as the base of this bowl instead. 

Keywords: buddha bowl, sweet potato buddha bowl, chickpea buddha bowl