Sweet Potato Chickpea Buddha Bowls

$- 2 medium sweet potatoes, peeled and cut into bite-sized cubes - 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and freshly cracked black pepper to taste - 3 cups curly kale, stems removed and chopped - 1 ripe avocado, halved and sliced - 1/4 cup tahini - 2 tablespoons freshly squeezed lemon juice - 1 tablespoon pure maple syrup - 1/4 cup cold water - 1/4 cup pumpkin seeds - Fresh cilantro or parsley leaves {{ingredient_image_2}} - Preheat oven to 425°F (220°C). - Cube and peel the sweet potatoes into bite-sized pieces. - Drain and rinse the chickpeas thoroughly. - Combine sweet potatoes and chickpeas on a baking sheet. - Drizzle with olive oil, then add smoked paprika, ground cumin, salt, and pepper. - Toss to coat everything evenly. - Roast for 25-30 minutes. Toss halfway to ensure even cooking. - In a medium bowl, whisk together tahini, lemon juice, maple syrup, and water. - Adjust the water as needed for your desired sauce thickness. - In the last 5 minutes of roasting, add chopped kale to the baking sheet. - Toss gently with sweet potatoes and chickpeas. - Divide the roasted mix into four bowls. - Add sliced avocado on top of each bowl. - Drizzle with tahini sauce for extra flavor. - Sprinkle with pumpkin seeds and fresh herbs for a finishing touch. To get sweet potatoes and chickpeas just right, I start with high heat. Preheat your oven to 425°F (220°C). This helps them caramelize well. Cut sweet potatoes into small cubes. Small pieces cook faster and become tender. Toss sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. This makes sure they are flavorful. Spread them out on the baking sheet. Avoid crowding for better roasting. Toss them halfway through cooking for even color. They should be golden-brown when done. You can add your favorite veggies to these bowls. Try bell peppers, carrots, or broccoli. Each one brings a new flavor and texture. For protein, consider tofu or tempeh. Both options are tasty and fill you up. You can marinate them in your favorite sauce for extra flavor before roasting. Mix and match to suit your taste. This way, your Buddha bowl stays fresh and exciting. Meal prepping makes cooking easier. Roast a big batch of sweet potatoes and chickpeas. Store them in airtight containers. They last up to five days in the fridge. You can also wash and chop your kale ahead of time. Just keep it dry to avoid wilting. When you are ready to eat, reheat everything in the oven or microwave. This keeps the flavors intact. Enjoy your meal without the fuss of daily cooking. Pro Tips Use Fresh Spices: Fresh spices have a more potent flavor, so consider using freshly ground cumin and smoked paprika for a more vibrant taste in your Buddha bowls. Perfectly Cooked Sweet Potatoes: To ensure even cooking, make sure your sweet potato cubes are uniform in size. This will help them roast at the same rate and achieve that golden-brown color. Customize Your Greens: If you don’t have kale, feel free to substitute with spinach or Swiss chard. These greens can also provide a delicious flavor and nutritional boost. Storage Tips: Store any leftover tahini sauce in an airtight container in the fridge. It can last for about a week and can be drizzled on salads or sandwiches for added flavor. {{image_4}} You can easily adapt this recipe for different diets. For a gluten-free meal, all the ingredients listed work well. Chickpeas are naturally gluten-free, so you can use them without worry. If you want to swap out sweet potatoes, try butternut squash or quinoa instead. These options also bring rich flavors. I love to change my Buddha bowls with the seasons. In winter, add brussels sprouts for a hearty touch. Roast them alongside the sweet potatoes for a nice crunch. In summer, try adding zucchini and corn. These veggies add fresh flavors and a pop of color. They keep the dish light and vibrant. To spice things up, add chili flakes or harissa. These will give your bowls a kick. If you prefer a milder dish, try fresh herbs like basil or mint instead. They add a refreshing note. You can also play with spices like coriander or turmeric. Each option brings a new twist to the bowl. To keep your Sweet Potato Chickpea Buddha Bowls fresh, use airtight containers. Glass containers work well and help avoid any strong odors. Let the food cool before sealing to prevent condensation. Store in the fridge for up to four days. You can freeze roasted sweet potatoes and chickpeas. First, cool them completely, then place them in freezer bags. Squeeze out as much air as you can before sealing. For best results, use within three months. To thaw, leave them in the fridge overnight. Reheat in the oven or microwave until hot. In the fridge, the roasted sweet potatoes and chickpeas last about four days. Kale stays good for about two days after cooking. Signs of spoilage include an off smell, slimy texture, or discoloration. Always check your food before eating! To make this recipe vegan, use the same ingredients. Sweet potatoes, chickpeas, and kale are all plant-based. The tahini sauce is also vegan. Just make sure to check your maple syrup for any additives. Enjoy the rich flavors without any animal products. Yes, you can! Other beans work well in this dish. Try black beans, kidney beans, or even lentils. Each will add a unique taste and texture. Just ensure they are cooked and ready to use when you mix them with the sweet potatoes. If you can't find tahini, use almond butter or sunflower seed butter. Both options add creaminess and flavor. You can also blend roasted sesame seeds with olive oil to make a quick tahini substitute. To lower the carbs, reduce the amount of sweet potatoes. Instead, add more leafy greens or cauliflower rice. This keeps the bowl filling and nutritious while cutting down on carbs. Yes, this recipe is great for meal prep! You can roast the sweet potatoes and chickpeas ahead of time. Store them in airtight containers in the fridge. Just add fresh kale and toppings when you’re ready to eat. Each bowl contains healthy ingredients. Typically, you get about 400 calories, with protein from chickpeas and healthy fats from avocado. You also get fiber from sweet potatoes and kale. Always check specific brands for exact nutritional details. This blog post shared a tasty recipe for Sweet Potato Chickpea Buddha Bowls. You learned about key ingredients like sweet potatoes, chickpeas, and kale, plus the tahini sauce that brings it all together. I offered tips for customizing your bowls and storage options for leftovers. Remember, you can mix flavors and veggies based on the season. Get creative with your meals, and enjoy these healthy bowls that fit your needs. Happy cooking!$

Sweet Potato Chickpea Buddha Bowls

A nutritious and colorful bowl filled with roasted sweet potatoes, chickpeas, and kale, topped with creamy tahini sauce and avocado.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

2 medium sweet potatoes, peeled and cut into bite-sized cubes
1 can (15 oz) chickpeas, thoroughly drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
to taste Salt and freshly cracked black pepper
3 cups curly kale, stems removed and chopped
1 ripe avocado, halved and sliced
1 4 cup tahini
2 tablespoons freshly squeezed lemon juice
1 tablespoon pure maple syrup
1 4 cup cold water (to achieve desired consistency of tahini sauce)
1 4 cup pumpkin seeds (for added crunch)
to taste Fresh cilantro or parsley leaves (for an aromatic garnish)

Instructions

Begin by preheating your oven to 425°F (220°C). This ensures that the sweet potatoes and chickpeas roast evenly and develop a deliciously caramelized texture.
On a large baking sheet, combine the diced sweet potatoes and chickpeas. Drizzle with olive oil, then sprinkle on the smoked paprika, ground cumin, and season generously with salt and pepper. Toss well to coat all the ingredients evenly and spread them out in a single layer on the sheet.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the sweet potatoes are tender and have developed a golden-brown caramelization. For even cooking, toss the mixture halfway through the roasting time.
While the sweet potatoes and chickpeas are roasting, prepare the tahini sauce. In a medium bowl, add tahini, lemon juice, maple syrup, and water. Whisk together until the mixture is smooth and creamy. Adjust the amount of water as needed to achieve your preferred sauce consistency.
In the last 5 minutes of roasting, carefully add the chopped kale to the baking sheet, tossing it gently with the sweet potatoes and chickpeas. This will allow the kale to wilt just slightly, enhancing its flavor and reducing its volume.
To assemble your Buddha bowls, start by equally dividing the roasted sweet potato, chickpea, and kale mixture into four serving bowls.
Top each bowl with slices of avocado, ensuring a vibrant visual contrast. Drizzle a generous amount of tahini sauce over the top for added flavor.
Finish off each bowl with a sprinkle of crunchy pumpkin seeds and garnish with fresh cilantro or parsley for a refreshing finish.

Notes

Serve in colorful bowls for visual appeal. Arrange ingredients in sections for a stunning presentation.

Keyword buddha bowl, healthy, vegan