Roast sweet potatoes and chickpeas together on the same baking sheet for a super easy lunch or dinner that you will absolutely love. This roasted sweet potato chickpea buddha bowl hits the spot every time.
What Is A Chickpea Buddha Bowl?
A Buddha bowl is essentially a simple, one-bowl meal. Typically buddha bowls are vegan or vegetarian, and usually include but not limited to, fresh leafy greens, legumes, quinoa or rice, plant proteins, and creamy tahini sauce to top it off.
Buddha bowls are incredibly healthy, and by eating a variety of colorful veggies, you’re doing your body good.
How To Roast Sweet Potato & Chickpeas For The Buddha Bowl
- Toss chickpeas with 2 teaspoon of the oil, 1/2 teaspoon salt, 1/2 teaspoon of paprika, and a few grinds of black pepper in a medium bowl.
ROASTED SWEET POTATO:
- Toss sweet potatoes with 2 teaspoons oil, 1/2 teaspoon salt, black pepper and paprika.
- Arrange chickpeas on one side of a baking sheet. Arrange the sweet potatoes on the other.
- Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 30-40 minutes.
Don’t Forget The Avocados
A Buddha bowl isn’t quite complete without ripe avocado. Avocado is high in healthy fats and incredible nutritious, making it the perfect fruit to add to any buddha bowl.
How To Build A Sweet Potato Chickpea Buddha Bowl?
- Whisk tahini, yogurt and juice of half lemon in a small bowl.
- In another bowl, wash lettuce and kale.
- Arrange lettuce and kale in one half of bowl. Add sweet potatoes and avocado to the other half of bowl.
- Top with roasted chickpeas, tomatoes and pomegranates.
- Squeeze lemon on top and dollop tahini dressing over all.
Note: You can add any of your favorite veggies to your buddha bowl.
If you’ve tried this Roasted Sweet Potato Chickpea Buddha Bowl Recipe please leave a comment below! We would love to hear what you think. And if you’ve captured this recipe on camera, share it with us on Instagram so we can give you a shout out on stories!
Roasted Sweet Potato Chickpea Buddha Bowl
Ingredients
- 1 can chickpeas drained and rinsed
- 4 tsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 sweet potato chopped into 1/2-inch pieces
- 1/2 lemon
- 1-2 tbsp tahini
- 1/4 Greek yogurt
- 1/2 – 1 avocado diced
Instructions
- Preheat the oven to 375ºF
- Toss chickpeas with 2 teaspoon of the oil, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Toss sweet potatoes with 2 teaspoons oil, 1/2 teaspoon salt , black pepper and paprika.
- Arrange chickpeas on one side of a baking sheet. Arrange the sweet potatoes on the other.
- Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 30-40 minutes.
- Whisk tahini, yogurt and juice of half lemon in a small bowl.
- Wash lettuce and kale.
- Arrange lettuce and kale in one half of bowl. Add sweet potatoes and avocado to the other half of bowl. Top with roasted chickpeas, tomatoes and pomegranates. Squeeze lemon on top and dollop tahini dressing over all.
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If you enjoyed this you might also like: Avocado Mushroom Toast
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Comments
2 responses to “Roasted Sweet Potato Chickpea Buddha Bowl”
This looks delicious! I love chickpeas and will have to try this recipe out!
Chickpeas are the best! Please do 🙂