Roasted Sweet Potato Chickpea Buddha Bowl
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.
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.