Perfect for any day when you need a little pick-me-up
There’s something magical about a hearty, wholesome meal that feels as good to eat as it does to look at. Enter the Sweet Potato & Chickpea Buddha Bowl — a bowl full of warmth, texture, and all the good stuff your body craves. This recipe is perfect for anyone, whether you’re vegan, gluten-free, or just craving a healthy, comforting dish. With its vibrant colors and cozy flavors, it’s the kind of meal that makes you feel both nourished and energized.
Why You’ll Love This Recipe:
- Easy to make: Toss the ingredients together, roast, and assemble—simple, yet satisfying!
- Packed with nutrients: Sweet potatoes for a boost of beta-carotene, chickpeas for protein, and a variety of veggies to fill you up with fiber.
- Versatile & customizable: Feel free to swap in whatever you have on hand! Add extra veggies, your favorite grains, or a different sauce.
Ingredients:
For the bowl:
- 2 medium sweet potatoes, peeled and cubed
- 1 can of chickpeas, drained and rinsed (or 1 ½ cups cooked)
- 1 tablespoon olive oil (for roasting)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa (or rice, couscous, or any grain you like)
- 1 cup baby spinach (or kale, arugula, etc.)
- ½ avocado, sliced
- 1 tablespoon sesame seeds or pumpkin seeds (for crunch)
For the tahini dressing:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon apple cider vinegar
- 2-3 tablespoons warm water (to thin it out)
- Pinch of salt and pepper
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Roast the sweet potatoes and chickpeas:
- In a large bowl, toss the sweet potato cubes and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until everything is well coated.
- Spread the sweet potatoes and chickpeas in a single layer on the baking sheet.
- Roast in the oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the chickpeas are golden and slightly crispy.
- Prepare the quinoa:
- While the veggies are roasting, cook your quinoa according to package instructions. Set aside once done.
- Make the dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup, apple cider vinegar, and warm water until smooth and creamy. Add salt and pepper to taste. If the dressing is too thick, add a little more water until it reaches your desired consistency.
- Assemble your Buddha bowl:
- Start with a base of quinoa in each bowl.
- Top with the roasted sweet potatoes, crispy chickpeas, a handful of fresh spinach, and slices of creamy avocado.
- Drizzle the tahini dressing generously over the top and sprinkle with sesame or pumpkin seeds for an added crunch.
Serving Suggestions:
- Add some extra color with a handful of shredded carrots or sliced cucumber.
- If you like a bit of heat, add a pinch of red pepper flakes or a drizzle of sriracha on top.
- For some extra protein, toss in a boiled egg or some grilled chicken!
A Bowl Full of Comfort:
There’s something about this dish that’s just right. Maybe it’s the cozy warmth of the roasted sweet potatoes. Or the crispy, savory chickpeas. Or that dreamy tahini dressing that ties everything together. Each bite is packed with goodness, and honestly, it’s the kind of bowl that makes you feel like you’re taking care of yourself. It’s nourishing, comforting, and absolutely delicious.
Whether you’re making this for a quiet lunch, dinner, or even meal prep for the week, this Sweet Potato & Chickpea Buddha Bowl will leave you feeling full and happy, knowing you’ve chosen something healthy that also tastes like a hug. 🌿