Description
Experience the delightful fusion of flavors in this Sweet Potato and Chickpea Buddha Bowl, a vibrant dish that combines roasted sweet potatoes, protein-rich chickpeas, and fresh greens for a nutritious meal ready in just 30 minutes. This bowl is perfect for lunch or dinner, offering endless customization options to suit your taste preferences. Whether you’re meal prepping or seeking a quick weeknight dinner, this wholesome recipe is sure to please everyone at the table.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and diced
- 1 can (15 oz or 425g) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 2 cups fresh spinach or kale, washed
- 1 ripe avocado, sliced
- 2 tbsp sesame seeds, toasted
- Salt and pepper to taste
- 1 tsp paprika (for chickpeas)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes until tender.
- In a skillet over medium heat, add the remaining olive oil and chickpeas. Season with paprika, salt, and pepper; sauté for about 5-7 minutes until heated through.
- In serving bowls, layer spinach or kale as the base. Top with roasted sweet potatoes and sautéed chickpeas.
- Finish with sliced avocado and sprinkle toasted sesame seeds on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 1 bowl (500g)
- Calories: 540
- Sugar: 8g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg