Vegan Sweet Potato Chickpea Buddha Bowl
by: claire cary
This sweet potato chickpea buddha bowl is an easy and delicious way to pack a lot of nutrition and flavor into one bowl. It's gluten free, vegan, perfect for meal prep and can be customized to your own needs and preferences.
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Ingredients
Base:
- 2 cups cooked quinoa
- 1 head kale stems removed
- 1 avocado
- 1 large red onion
- 1 batch lemon tahini dressing click for recipe
Chickpeas:
- 1 can chickpeas drained and rinsed
- 1 tbsp olive oil
- ½ tsp cumin
- 1 tsp paprika
- ¾ tsp garlic powder
- ½ tsp salt
Sweet Potatoes
- 2 medium sweet potatoes peeled (about 4 cups chopped)
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- ½ tsp salt
- 1 tsp paprika
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Wash and peel your sweet potatoes and cut into large chunks. They can be as big or as small as you like, but bigger will take longer to cook. I usually do about 1 inch cubes.
- Add to a bowl and drizzle with olive oil and seasonings and add to a baking sheet lined with parchment paper or a silicone baking mat.
- Peel and chop the onion into strips and add to the baking sheet.
- Roast for about 25-30 minutes or until the edges of the potatoes are golden brown and they can be easily pierced with a fork.
- While the sweet potatoes are roasting, heat a skillet over medium heat.
- Add the drained chickpeas to a mixing bowl and toss with the seasonings.
- Once the skillet is hot, add 1 tbsp oil and the seasoned chickpeas and sauté, stirring frequently for about 10 minutes. They are done when they're warmed up and slightly browning on the outside.
- Transfer the chickpeas to a bowl and set aside. In the same pan (no need to clean it) add the de-stemmed and chopped kale and saute for 2 minutes to allow it to wilt slightly. This will just make it less tough and easier to chew!
- To serve, add a bed of quinoa to a bowl and top with the kale, chickpeas, roasted onion, sweet potatoes, avocado, and drizzle with the dressing.
Notes
Once prepared, these buddha bowls will store in the fridge for about 5 days. You can store everything together (with the dressing on the side) or store each ingredient separately.
For extra flavor, cook the quinoa in chicken or veggie stock.
Feel free to sub out or in any other ingredients. This bowl is also delicious with rice in place of quinoa, some steamed broccoli or roasted red peppers. Anything goes!
Serving: 1bowl / Calories: 405kcal / Carbohydrates: 45g / Protein: 14.1g / Fat: 9.4g / Fiber: 9.6g
