Description
This recipe, “Sweet Potato and Chickpea Buddha Bowl,” is a celebration of plant-based goodness, featuring roasted sweet potatoes and chickpeas, fresh greens, creamy avocado, and a tangy-sweet tahini dressing.
Ingredients
- 1 large sweet potato, diced
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups mixed greens
- ½ avocado, sliced
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- Water to thin
Instructions
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Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Season Sweet Potatoes: Toss the diced sweet potato with half of the olive oil, paprika, salt, and pepper in a large bowl.
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Season Chickpeas: Toss the drained and rinsed chickpeas with the remaining olive oil, cumin, salt, and pepper in the same bowl (or a separate bowl).
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Roast: Spread the seasoned sweet potatoes out on one side of the prepared baking sheet, and the seasoned chickpeas on the other side.
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Bake: Roast for about 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are crispy. You may want to stir them halfway through for even cooking.
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Make Tahini Dressing: While the sweet potatoes and chickpeas are roasting, make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth and creamy. Add more water, a tablespoon at a time, to reach your desired consistency.
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Assemble Bowl: Assemble the Buddha bowl by placing the mixed greens in a bowl.
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Add Toppings: Top with the roasted sweet potatoes, roasted chickpeas, and sliced avocado.
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Drizzle with Dressing: Drizzle the tahini dressing generously over the bowl before serving.
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Enjoy!
