Sweet Potato Chickpea Buddha Bowl

$- 2 medium sweet potatoes, peeled and cubed - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 2 cups cooked quinoa - 2 cups spinach leaves - 1 avocado, sliced - ¼ cup tahini - 2 tablespoons lemon juice - Water (as needed for dressing) For this Sweet Potato Chickpea Buddha Bowl, I love using fresh and simple ingredients. Sweet potatoes offer natural sweetness and are rich in vitamins. Chickpeas add protein and fiber, which makes the meal filling. Olive oil brings a nice richness and helps roast the veggies. I use smoked paprika and garlic powder for a warm, savory flavor. You can adjust salt and pepper to your taste. Quinoa serves as a hearty base, giving you great texture. Fresh spinach adds a pop of color and nutrition. Avocado slices bring creaminess and healthy fats. Finally, tahini dressing ties it all together. It’s easy to make and adds a zesty touch. Enjoying this bowl is like a hug in a dish. Each bite is tasty and good for you! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This hot temperature helps our veggies roast nicely. Next, prepare a baking sheet by lining it with parchment paper. This makes cleanup easy and keeps the sweet potatoes and chickpeas from sticking. In a large bowl, toss 2 medium sweet potatoes, peels removed and cubed, with 1 can (15 oz) chickpeas that you’ve drained and rinsed. Add 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and salt and pepper to taste. Mix well until all pieces are coated evenly. Spread the sweet potato and chickpea mix on the prepared baking sheet in a single layer. This step is key for even roasting. Roast them in the oven for 25-30 minutes. Stir halfway through to make sure they cook evenly. Check doneness by poking a sweet potato cube with a fork. If it’s soft, you’re ready! While the veggies roast, let’s make the tahini dressing. In a small bowl, whisk together ¼ cup tahini and 2 tablespoons lemon juice. Add salt for flavor. Pour in water a little at a time until the dressing is smooth and easy to drizzle. This should take just a minute or two. Once the sweet potatoes and chickpeas are roasted and golden, it’s time to build your Buddha bowl. Start with a base of 2 cups cooked quinoa in each bowl. Next, add your roasted sweet potatoes and chickpeas. Pile on some fresh 2 cups spinach leaves and 1 sliced avocado for creaminess. Finally, drizzle your tahini dressing generously over the top. Enjoy right away for a tasty and healthy meal! - Checking for doneness: After about 25 minutes, check the sweet potatoes and chickpeas. They should be soft and slightly golden. Use a fork to poke a sweet potato. If it goes in easily, it's done. - Avoiding sogginess: To prevent sogginess, spread the sweet potato and chickpeas in a single layer on your baking sheet. This allows them to roast evenly. If they are too crowded, they will steam instead. - Suggestions for different dressings: Try different dressings like balsamic vinaigrette or a yogurt sauce. A spicy sriracha sauce can add a kick. - Adjusting flavors to personal preference: You can change the tahini dressing by adding herbs like cilantro or dill. More lemon juice can brighten the flavor. Taste and adjust until it’s just right for you. - Storing leftovers: Keep any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. - Reheating suggestions: Reheat the bowl in the microwave or on the stove. Add a splash of water to keep the quinoa moist. Enjoy the flavors again with ease! Pro Tips Roast for Flavor: For an extra depth of flavor, consider adding a pinch of cayenne pepper or a dash of balsamic vinegar to the sweet potato and chickpea mixture before roasting. Perfectly Creamy Dressing: If your tahini is too thick, gradually add water until you achieve the desired consistency. This will make the dressing smoother and easier to drizzle. Quinoa Prep: Rinse quinoa under cold water before cooking to remove its natural coating, which can make it taste bitter. This step enhances the flavor! Meal Prep Friendly: Assemble the Buddha bowls in separate containers for easy meal prep. Keep the dressing separate until you're ready to eat to maintain freshness. {{image_2}} You can change up the grains in your Buddha bowl. Quinoa is great, but try brown rice or farro for a different texture. If you want a lower-carb option, use cauliflower rice instead. For vegetables, swap in what you have on hand. Roasted Brussels sprouts or steamed broccoli work well. You can also use kale or arugula instead of spinach for a fresh twist. To add more protein, consider grilled chicken or tofu. Both will boost the meal's nutrition and keep you full. You can also try chickpea patties for a fun change. Fresh herbs make a big difference. Add cilantro, parsley, or basil for extra flavor. A sprinkle of green onions or mint can brighten the dish too. In spring, use fresh peas or asparagus for a bright, crisp taste. In summer, add ripe tomatoes or cucumbers for a refreshing crunch. In fall, consider roasted butternut squash or carrots for warmth. Finally, in winter, you can include hearty root vegetables like parsnips or turnips to keep things cozy. To keep your Sweet Potato Chickpea Buddha Bowl fresh, refrigerate leftovers. Place them in an airtight container. This helps keep out air and moisture. If you use a regular container, food can spoil faster. An airtight container protects your meal for longer. Each part of the bowl has a different shelf life: - Cooked quinoa: Lasts about 4-5 days in the fridge. - Roasted sweet potatoes and chickpeas: Good for 3-5 days. - Fresh spinach: Should be eaten within 2 days. - Avocado: Best used the same day, but can last up to 2 days if cut. - Tahini dressing: Lasts for a week if stored in the fridge. Check for signs of spoilage. If anything smells off or looks slimy, it’s time to toss it. You can freeze some parts of the Buddha bowl. Here's what you should know: - Sweet potatoes and chickpeas: Freeze well. Spread them out on a tray, then transfer to a bag after they freeze. - Cooked quinoa: Also freezes nicely. Store in bags, removing as much air as possible. - Fresh spinach and avocado: Not ideal for freezing. They turn mushy once thawed. To reheat frozen components, use a microwave or oven. Heat until warm, but avoid overcooking. Enjoy your meal fresh and tasty! A Buddha bowl is a colorful, healthy meal served in one bowl. It usually has grains, veggies, and proteins. The name comes from the idea of a bowl full of food, like a Buddha's belly. You can mix and match ingredients based on what you like. It's a great way to enjoy many flavors and textures in one dish. Yes, this Buddha bowl is vegan-friendly! The main ingredients, like sweet potatoes and chickpeas, are already plant-based. You can use any plant-based oil instead of olive oil. For the dressing, tahini is a great choice. Just make sure your tahini is pure and doesn't contain any animal products. To boost protein, you can add more chickpeas or lentils. Tofu or tempeh are also good options. You can roast or sauté them with spices for extra flavor. Adding nuts or seeds, like pumpkin seeds or almonds, will also give you a protein punch. These additions make the meal more filling and nutritious. You can serve this bowl with a side salad for freshness. A light soup, like tomato or vegetable, pairs well too. If you want something crunchy, try some pita chips. You could also add a side of roasted veggies to keep it colorful and tasty. For a drink, consider herbal tea or a light lemon water. This blog shared how to make a Sweet Potato Chickpea Buddha Bowl. We covered the key ingredients, like sweet potatoes, quinoa, and tahini dressing. I provided step-by-step instructions for roasting and assembling the bowl. You learned tips for perfect roasting and meal prep. We explored variations to fit your taste, including ingredient swaps and seasonal adjustments. Finally, I covered storage methods and answered your burning questions. Enjoy this dish as a healthy, tasty meal that you can customize. It's a fun way to cook and eat well every day.$

Sweet Potato Chickpea Buddha Bowl

A nutritious and delicious bowl featuring roasted sweet potatoes, chickpeas, quinoa, and fresh vegetables, topped with a creamy tahini dressing.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vegan

Servings 4

Calories 450 kcal

Ingredients

2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
to taste salt and pepper
2 cups cooked quinoa
2 cups spinach leaves
1 avocado, sliced
0.25 cup tahini
2 tablespoons lemon juice
as needed water for dressing

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cubed sweet potatoes and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Spread the sweet potato and chickpea mixture on the prepared baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and lightly caramelized, stirring halfway through.
While the bowl ingredients are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, salt, and enough water to reach your desired consistency. The dressing should be smooth and pourable.
Once the sweet potatoes and chickpeas are done, assemble the Buddha bowl. Start with a base of cooked quinoa in each bowl.
Top the quinoa with roasted sweet potatoes and chickpeas, fresh spinach, and sliced avocado.
Drizzle the tahini dressing generously over each bowl.
Enjoy immediately, or you can store leftovers in the fridge for meal prep!

Notes

Store leftovers in the fridge for meal prep.

Keyword buddha bowl, healthy, quinoa, sweet potato, vegan