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Sweet Potato Chickpea Buddha Bowl Flavorful Power Meal

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- 2 medium sweet potatoes, cubed - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 2 cups cooked quinoa - Toppings like chopped fresh parsley and sesame seeds - Additional veggies or proteins, like avocado and baby spinach Sweet potatoes are rich in vitamins A and C. They help improve your vision and boost your immune system. These tasty roots are also high in fiber, which aids digestion and keeps you full. Chickpeas offer protein and fiber. They help build muscle and support gut health. Adding chickpeas to your meals can also help regulate blood sugar levels. They are a great choice for plant-based diets. This Buddha bowl is not just delicious; it’s a powerhouse of nutrients too! {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This step is key for even cooking. 2. Next, take two medium sweet potatoes and cube them into bite-sized pieces. 3. Open a can of chickpeas (15 oz), drain, and rinse them well. This helps remove excess sodium. 4. In a big bowl, toss the sweet potatoes and chickpeas with two tablespoons of olive oil, one teaspoon of smoked paprika, one teaspoon of garlic powder, and salt and pepper to taste. Mix until everything is coated evenly. 5. Spread the sweet potato and chickpea mix onto a lined baking sheet in a single layer. 6. Roast them in the oven for about 25-30 minutes. Remember to toss halfway through for even roasting. The sweet potatoes should be tender and lightly caramelized when done. 7. While the veggies roast, prepare the tahini dressing. In a small bowl, whisk together two tablespoons of tahini, one tablespoon of lemon juice, and one tablespoon of water until smooth. Add more water if it's too thick. 8. In a bowl, layer two cups of cooked quinoa at the bottom. 9. Top it with the warm roasted sweet potatoes and chickpeas, sliced avocado, halved cherry tomatoes, and fresh baby spinach. 10. Finally, drizzle the tahini dressing over the bowl. Add optional toppings like chopped parsley or sesame seeds for extra flavor. How to achieve caramelization: To get that sweet, rich flavor, roast your sweet potatoes and chickpeas until they are golden brown. The key is to use enough olive oil to coat everything evenly. This helps the sugar in the sweet potatoes caramelize. Recommended roasting tips: - Spread the sweet potato and chickpea mix in a single layer on the baking sheet. This allows hot air to circulate around them. - Toss them halfway through cooking. This ensures even browning and prevents sticking. How to achieve the right consistency: Start with two tablespoons of tahini. Add one tablespoon of lemon juice and one tablespoon of water. Whisk until smooth. If it’s too thick, add a bit more water slowly until you get the desired thickness. Flavor enhancements for the dressing: To give your tahini dressing a boost, try adding garlic powder or a pinch of salt. You can also mix in a little maple syrup for sweetness or even a dash of hot sauce for heat. Best ways to serve and enjoy: Layer cooked quinoa at the bottom of your bowl. Next, add the roasted sweet potatoes and chickpeas. Top with sliced avocado, halved cherry tomatoes, and fresh spinach. Drizzle with tahini dressing for a creamy finish. Meal prep ideas: This Buddha bowl is great for meal prep. You can roast the sweet potatoes and chickpeas ahead of time. Store them separately in airtight containers. When you’re ready to eat, just assemble your bowl and enjoy! Pro Tips Roast for Extra Flavor: For an even deeper flavor, try tossing your sweet potatoes and chickpeas with a bit of maple syrup before roasting. This will enhance the caramelization and add a touch of sweetness. Perfectly Cooked Quinoa: To ensure fluffy quinoa, rinse it thoroughly before cooking to remove excess starch. Use a ratio of 1 cup quinoa to 2 cups water, and let it simmer covered until all water is absorbed. Customize Your Bowl: Feel free to mix and match your toppings! Add roasted nuts or seeds for crunch, or include other veggies like bell peppers or zucchini for added nutrition. Make Ahead: This Buddha bowl is perfect for meal prep. Roast a large batch of sweet potatoes and chickpeas, and store them in the fridge for up to a week. Just assemble your bowl when you're ready to eat! {{image_2}} You can change the protein in your bowl for more variety. Adding tofu or tempeh gives you a great plant-based option. Both of these proteins soak up flavors well. Simply cube them and toss them with the same spices you use for the sweet potatoes and chickpeas. Roast them together for a delicious mix. You can also swap in different legumes. Lentils or black beans work well. Each brings its unique taste and texture. Canned beans are quick and easy, too. Just rinse them before adding to your dish. Dressings can change the whole vibe of your bowl. Try a lemon-tahini dressing for a fresh twist. You can also use a spicy peanut sauce if you like heat. A yogurt-based dressing might add creaminess. Mixing it up keeps your meals exciting. Spices can enhance flavors too. Besides smoked paprika and garlic powder, consider cumin or chili powder. These spices add depth and warmth. Experiment with herbs like cilantro or parsley for extra freshness. Using seasonal vegetables makes your bowl even better. In the summer, add grilled zucchini or bell peppers. In fall, roasted Brussels sprouts or beets are tasty options. Seasonal veggies are fresh and full of flavor. You can adjust the recipe for different times of the year. In winter, a warm grain like farro or barley can be comforting. In spring, fresh peas or asparagus can brighten the dish. Adapting to what’s in season helps you enjoy new tastes and textures. To keep your Sweet Potato Chickpea Buddha Bowl fresh, store leftovers in airtight containers. This keeps moisture in and prevents odors from mixing. Allow the bowl to cool before sealing it. It helps maintain its taste. For best results, eat leftovers within three days. When you’re ready to eat, use the oven or a microwave. If using an oven, preheat to 350°F (175°C). Place the bowl in an oven-safe dish, cover it with foil, and heat for about 15 minutes. In the microwave, heat in short bursts, stirring in between. This method keeps the texture nice, especially for the sweet potatoes and chickpeas. To freeze, portion the bowl into single servings. Use freezer-safe containers or bags. Label each with the date for reference. It’s best to eat frozen portions within three months. When ready to enjoy, thaw overnight in the fridge. For a quick option, use the microwave on defrost. This helps keep flavor and texture intact. Yes, you can use other grains. Brown rice works well and adds a nutty flavor. Farro is another great choice; it has a chewy texture. Both options provide fiber and nutrients. Just cook them according to package directions. This keeps your Buddha bowl balanced and tasty. Yes, this recipe is gluten-free. Chickpeas and sweet potatoes contain no gluten. Quinoa is also naturally gluten-free. Just make sure to check any labels on packaged grains or dressings to ensure they meet gluten-free standards. This way, everyone can enjoy the meal without worry. To add spice, try adding red pepper flakes or chopped jalapeños. You can mix these into the sweet potatoes and chickpeas before roasting. Another option is to use a spicy dressing. A drizzle of sriracha or a dash of cayenne pepper can bring the heat. Adjust to your taste for the perfect kick. Yes, you can prep this dish ahead of time. Roast the sweet potatoes and chickpeas and store them in the fridge. Cooked quinoa can also be made in advance. Just keep everything in airtight containers. When you're ready to eat, assemble your bowl and drizzle with tahini dressing. This saves time and makes meal prep easy! In this article, we explored a healthy Buddha bowl recipe. We discussed key ingredients like sweet potatoes, chickpeas, and quinoa. You learned how to prep, roast, and assemble your dish with tasty tahini dressing. We highlighted tips for perfecting flavors and various serving ideas. Remember, this recipe is flexible. You can swap ingredients based on your taste. Embrace creativity while sticking to healthy choices for enjoyable meals every time. Enjoy your cooking adventure!

WANT TO SAVE THIS RECIPE?

Looking for a meal that’s both tasty and packed with nutrients? The Sweet Potato Chickpea Buddha Bowl is your answer! This vibrant dish combines roasted sweet potatoes and chickpeas with fluffy quinoa for a satisfying bite. You can customize it with your choice of proteins and toppings. Plus, it’s simple to make. Join me as I walk you through this flavorful power meal that will keep you full and happy!

Why I Love This Recipe

  1. Delicious Flavor Combo: The combination of sweet potatoes and chickpeas creates a delightful mix of flavors and textures, making each bite satisfying.
  2. Nutritious Ingredients: This bowl is packed with nutrients, providing a good source of fiber, protein, and healthy fats to keep you energized.
  3. Easy to Prepare: With minimal preparation and cooking time, this recipe is perfect for busy weeknights or meal prepping.
  4. Customizable: You can easily adjust the toppings and ingredients to suit your taste preferences or dietary needs.

Ingredients

List of Key Ingredients

– 2 medium sweet potatoes, cubed

– 1 can (15 oz) chickpeas, drained and rinsed

– 2 tablespoons olive oil

– 1 teaspoon smoked paprika

– 1 teaspoon garlic powder

– Salt and pepper to taste

– 2 cups cooked quinoa

Optional Ingredients

– Toppings like chopped fresh parsley and sesame seeds

– Additional veggies or proteins, like avocado and baby spinach

Nutritional Benefits

Sweet potatoes are rich in vitamins A and C. They help improve your vision and boost your immune system. These tasty roots are also high in fiber, which aids digestion and keeps you full.

Chickpeas offer protein and fiber. They help build muscle and support gut health. Adding chickpeas to your meals can also help regulate blood sugar levels. They are a great choice for plant-based diets.

This Buddha bowl is not just delicious; it’s a powerhouse of nutrients too!

Step-by-Step Instructions

Prepping the Sweet Potatoes and Chickpeas

1. First, preheat your oven to 400°F (200°C). This step is key for even cooking.

2. Next, take two medium sweet potatoes and cube them into bite-sized pieces.

3. Open a can of chickpeas (15 oz), drain, and rinse them well. This helps remove excess sodium.

4. In a big bowl, toss the sweet potatoes and chickpeas with two tablespoons of olive oil, one teaspoon of smoked paprika, one teaspoon of garlic powder, and salt and pepper to taste. Mix until everything is coated evenly.

Roasting Directions

5. Spread the sweet potato and chickpea mix onto a lined baking sheet in a single layer.

6. Roast them in the oven for about 25-30 minutes. Remember to toss halfway through for even roasting. The sweet potatoes should be tender and lightly caramelized when done.

Assembling the Buddha Bowl

7. While the veggies roast, prepare the tahini dressing. In a small bowl, whisk together two tablespoons of tahini, one tablespoon of lemon juice, and one tablespoon of water until smooth. Add more water if it’s too thick.

8. In a bowl, layer two cups of cooked quinoa at the bottom.

9. Top it with the warm roasted sweet potatoes and chickpeas, sliced avocado, halved cherry tomatoes, and fresh baby spinach.

10. Finally, drizzle the tahini dressing over the bowl. Add optional toppings like chopped parsley or sesame seeds for extra flavor.

Tips & Tricks

Perfecting the Roasting

How to achieve caramelization:

To get that sweet, rich flavor, roast your sweet potatoes and chickpeas until they are golden brown. The key is to use enough olive oil to coat everything evenly. This helps the sugar in the sweet potatoes caramelize.

Recommended roasting tips:

– Spread the sweet potato and chickpea mix in a single layer on the baking sheet. This allows hot air to circulate around them.

– Toss them halfway through cooking. This ensures even browning and prevents sticking.

Tahini Dressing Adjustments

How to achieve the right consistency:

Start with two tablespoons of tahini. Add one tablespoon of lemon juice and one tablespoon of water. Whisk until smooth. If it’s too thick, add a bit more water slowly until you get the desired thickness.

Flavor enhancements for the dressing:

To give your tahini dressing a boost, try adding garlic powder or a pinch of salt. You can also mix in a little maple syrup for sweetness or even a dash of hot sauce for heat.

Serving Suggestions

Best ways to serve and enjoy:

Layer cooked quinoa at the bottom of your bowl. Next, add the roasted sweet potatoes and chickpeas. Top with sliced avocado, halved cherry tomatoes, and fresh spinach. Drizzle with tahini dressing for a creamy finish.

Meal prep ideas:

This Buddha bowl is great for meal prep. You can roast the sweet potatoes and chickpeas ahead of time. Store them separately in airtight containers. When you’re ready to eat, just assemble your bowl and enjoy!

Pro Tips

  1. Roast for Extra Flavor: For an even deeper flavor, try tossing your sweet potatoes and chickpeas with a bit of maple syrup before roasting. This will enhance the caramelization and add a touch of sweetness.
  2. Perfectly Cooked Quinoa: To ensure fluffy quinoa, rinse it thoroughly before cooking to remove excess starch. Use a ratio of 1 cup quinoa to 2 cups water, and let it simmer covered until all water is absorbed.
  3. Customize Your Bowl: Feel free to mix and match your toppings! Add roasted nuts or seeds for crunch, or include other veggies like bell peppers or zucchini for added nutrition.
  4. Make Ahead: This Buddha bowl is perfect for meal prep. Roast a large batch of sweet potatoes and chickpeas, and store them in the fridge for up to a week. Just assemble your bowl when you’re ready to eat!

Variations

Alternative Protein Options

You can change the protein in your bowl for more variety. Adding tofu or tempeh gives you a great plant-based option. Both of these proteins soak up flavors well. Simply cube them and toss them with the same spices you use for the sweet potatoes and chickpeas. Roast them together for a delicious mix.

You can also swap in different legumes. Lentils or black beans work well. Each brings its unique taste and texture. Canned beans are quick and easy, too. Just rinse them before adding to your dish.

Flavor Variations

Dressings can change the whole vibe of your bowl. Try a lemon-tahini dressing for a fresh twist. You can also use a spicy peanut sauce if you like heat. A yogurt-based dressing might add creaminess. Mixing it up keeps your meals exciting.

Spices can enhance flavors too. Besides smoked paprika and garlic powder, consider cumin or chili powder. These spices add depth and warmth. Experiment with herbs like cilantro or parsley for extra freshness.

Seasonal Ingredient Swaps

Using seasonal vegetables makes your bowl even better. In the summer, add grilled zucchini or bell peppers. In fall, roasted Brussels sprouts or beets are tasty options. Seasonal veggies are fresh and full of flavor.

You can adjust the recipe for different times of the year. In winter, a warm grain like farro or barley can be comforting. In spring, fresh peas or asparagus can brighten the dish. Adapting to what’s in season helps you enjoy new tastes and textures.

Storage Info

How to Store Leftovers

To keep your Sweet Potato Chickpea Buddha Bowl fresh, store leftovers in airtight containers. This keeps moisture in and prevents odors from mixing. Allow the bowl to cool before sealing it. It helps maintain its taste. For best results, eat leftovers within three days.

Reheating Guidelines

When you’re ready to eat, use the oven or a microwave. If using an oven, preheat to 350°F (175°C). Place the bowl in an oven-safe dish, cover it with foil, and heat for about 15 minutes. In the microwave, heat in short bursts, stirring in between. This method keeps the texture nice, especially for the sweet potatoes and chickpeas.

Freezing Recommendations

To freeze, portion the bowl into single servings. Use freezer-safe containers or bags. Label each with the date for reference. It’s best to eat frozen portions within three months. When ready to enjoy, thaw overnight in the fridge. For a quick option, use the microwave on defrost. This helps keep flavor and texture intact.

FAQs

Can I use other grains instead of quinoa?

Yes, you can use other grains. Brown rice works well and adds a nutty flavor. Farro is another great choice; it has a chewy texture. Both options provide fiber and nutrients. Just cook them according to package directions. This keeps your Buddha bowl balanced and tasty.

Is this recipe gluten-free?

Yes, this recipe is gluten-free. Chickpeas and sweet potatoes contain no gluten. Quinoa is also naturally gluten-free. Just make sure to check any labels on packaged grains or dressings to ensure they meet gluten-free standards. This way, everyone can enjoy the meal without worry.

How can I make this recipe spicy?

To add spice, try adding red pepper flakes or chopped jalapeños. You can mix these into the sweet potatoes and chickpeas before roasting. Another option is to use a spicy dressing. A drizzle of sriracha or a dash of cayenne pepper can bring the heat. Adjust to your taste for the perfect kick.

Can I prepare this dish in advance?

Yes, you can prep this dish ahead of time. Roast the sweet potatoes and chickpeas and store them in the fridge. Cooked quinoa can also be made in advance. Just keep everything in airtight containers. When you’re ready to eat, assemble your bowl and drizzle with tahini dressing. This saves time and makes meal prep easy!

In this article, we explored a healthy Buddha bowl recipe. We discussed key ingredients like sweet potatoes, chickpeas, and quinoa. You learned how to prep, roast, and assemble your dish with tasty tahini dressing. We highlighted tips for perfecting flavors and various serving ideas.

Remember, this recipe is flexible. You can swap ingredients based on your taste. Embrace creativity while sticking to healthy choices for enjoyable meals every time. Enjoy your cooking adventur

- 2 medium sweet potatoes, cubed - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 2 cups cooked quinoa - Toppings like chopped fresh parsley and sesame seeds - Additional veggies or proteins, like avocado and baby spinach Sweet potatoes are rich in vitamins A and C. They help improve your vision and boost your immune system. These tasty roots are also high in fiber, which aids digestion and keeps you full. Chickpeas offer protein and fiber. They help build muscle and support gut health. Adding chickpeas to your meals can also help regulate blood sugar levels. They are a great choice for plant-based diets. This Buddha bowl is not just delicious; it’s a powerhouse of nutrients too! {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This step is key for even cooking. 2. Next, take two medium sweet potatoes and cube them into bite-sized pieces. 3. Open a can of chickpeas (15 oz), drain, and rinse them well. This helps remove excess sodium. 4. In a big bowl, toss the sweet potatoes and chickpeas with two tablespoons of olive oil, one teaspoon of smoked paprika, one teaspoon of garlic powder, and salt and pepper to taste. Mix until everything is coated evenly. 5. Spread the sweet potato and chickpea mix onto a lined baking sheet in a single layer. 6. Roast them in the oven for about 25-30 minutes. Remember to toss halfway through for even roasting. The sweet potatoes should be tender and lightly caramelized when done. 7. While the veggies roast, prepare the tahini dressing. In a small bowl, whisk together two tablespoons of tahini, one tablespoon of lemon juice, and one tablespoon of water until smooth. Add more water if it's too thick. 8. In a bowl, layer two cups of cooked quinoa at the bottom. 9. Top it with the warm roasted sweet potatoes and chickpeas, sliced avocado, halved cherry tomatoes, and fresh baby spinach. 10. Finally, drizzle the tahini dressing over the bowl. Add optional toppings like chopped parsley or sesame seeds for extra flavor. How to achieve caramelization: To get that sweet, rich flavor, roast your sweet potatoes and chickpeas until they are golden brown. The key is to use enough olive oil to coat everything evenly. This helps the sugar in the sweet potatoes caramelize. Recommended roasting tips: - Spread the sweet potato and chickpea mix in a single layer on the baking sheet. This allows hot air to circulate around them. - Toss them halfway through cooking. This ensures even browning and prevents sticking. How to achieve the right consistency: Start with two tablespoons of tahini. Add one tablespoon of lemon juice and one tablespoon of water. Whisk until smooth. If it’s too thick, add a bit more water slowly until you get the desired thickness. Flavor enhancements for the dressing: To give your tahini dressing a boost, try adding garlic powder or a pinch of salt. You can also mix in a little maple syrup for sweetness or even a dash of hot sauce for heat. Best ways to serve and enjoy: Layer cooked quinoa at the bottom of your bowl. Next, add the roasted sweet potatoes and chickpeas. Top with sliced avocado, halved cherry tomatoes, and fresh spinach. Drizzle with tahini dressing for a creamy finish. Meal prep ideas: This Buddha bowl is great for meal prep. You can roast the sweet potatoes and chickpeas ahead of time. Store them separately in airtight containers. When you’re ready to eat, just assemble your bowl and enjoy! Pro Tips Roast for Extra Flavor: For an even deeper flavor, try tossing your sweet potatoes and chickpeas with a bit of maple syrup before roasting. This will enhance the caramelization and add a touch of sweetness. Perfectly Cooked Quinoa: To ensure fluffy quinoa, rinse it thoroughly before cooking to remove excess starch. Use a ratio of 1 cup quinoa to 2 cups water, and let it simmer covered until all water is absorbed. Customize Your Bowl: Feel free to mix and match your toppings! Add roasted nuts or seeds for crunch, or include other veggies like bell peppers or zucchini for added nutrition. Make Ahead: This Buddha bowl is perfect for meal prep. Roast a large batch of sweet potatoes and chickpeas, and store them in the fridge for up to a week. Just assemble your bowl when you're ready to eat! {{image_2}} You can change the protein in your bowl for more variety. Adding tofu or tempeh gives you a great plant-based option. Both of these proteins soak up flavors well. Simply cube them and toss them with the same spices you use for the sweet potatoes and chickpeas. Roast them together for a delicious mix. You can also swap in different legumes. Lentils or black beans work well. Each brings its unique taste and texture. Canned beans are quick and easy, too. Just rinse them before adding to your dish. Dressings can change the whole vibe of your bowl. Try a lemon-tahini dressing for a fresh twist. You can also use a spicy peanut sauce if you like heat. A yogurt-based dressing might add creaminess. Mixing it up keeps your meals exciting. Spices can enhance flavors too. Besides smoked paprika and garlic powder, consider cumin or chili powder. These spices add depth and warmth. Experiment with herbs like cilantro or parsley for extra freshness. Using seasonal vegetables makes your bowl even better. In the summer, add grilled zucchini or bell peppers. In fall, roasted Brussels sprouts or beets are tasty options. Seasonal veggies are fresh and full of flavor. You can adjust the recipe for different times of the year. In winter, a warm grain like farro or barley can be comforting. In spring, fresh peas or asparagus can brighten the dish. Adapting to what’s in season helps you enjoy new tastes and textures. To keep your Sweet Potato Chickpea Buddha Bowl fresh, store leftovers in airtight containers. This keeps moisture in and prevents odors from mixing. Allow the bowl to cool before sealing it. It helps maintain its taste. For best results, eat leftovers within three days. When you’re ready to eat, use the oven or a microwave. If using an oven, preheat to 350°F (175°C). Place the bowl in an oven-safe dish, cover it with foil, and heat for about 15 minutes. In the microwave, heat in short bursts, stirring in between. This method keeps the texture nice, especially for the sweet potatoes and chickpeas. To freeze, portion the bowl into single servings. Use freezer-safe containers or bags. Label each with the date for reference. It’s best to eat frozen portions within three months. When ready to enjoy, thaw overnight in the fridge. For a quick option, use the microwave on defrost. This helps keep flavor and texture intact. Yes, you can use other grains. Brown rice works well and adds a nutty flavor. Farro is another great choice; it has a chewy texture. Both options provide fiber and nutrients. Just cook them according to package directions. This keeps your Buddha bowl balanced and tasty. Yes, this recipe is gluten-free. Chickpeas and sweet potatoes contain no gluten. Quinoa is also naturally gluten-free. Just make sure to check any labels on packaged grains or dressings to ensure they meet gluten-free standards. This way, everyone can enjoy the meal without worry. To add spice, try adding red pepper flakes or chopped jalapeños. You can mix these into the sweet potatoes and chickpeas before roasting. Another option is to use a spicy dressing. A drizzle of sriracha or a dash of cayenne pepper can bring the heat. Adjust to your taste for the perfect kick. Yes, you can prep this dish ahead of time. Roast the sweet potatoes and chickpeas and store them in the fridge. Cooked quinoa can also be made in advance. Just keep everything in airtight containers. When you're ready to eat, assemble your bowl and drizzle with tahini dressing. This saves time and makes meal prep easy! In this article, we explored a healthy Buddha bowl recipe. We discussed key ingredients like sweet potatoes, chickpeas, and quinoa. You learned how to prep, roast, and assemble your dish with tasty tahini dressing. We highlighted tips for perfecting flavors and various serving ideas. Remember, this recipe is flexible. You can swap ingredients based on your taste. Embrace creativity while sticking to healthy choices for enjoyable meals every time. Enjoy your cooking adventure!

Sweet Potato Chickpea Buddha Bowl

A nutritious and colorful bowl featuring roasted sweet potatoes, chickpeas, and fresh vegetables, drizzled with a creamy tahini dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 medium sweet potatoes, cubed
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 2 cups cooked quinoa
  • 1 whole avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon water (to thin the tahini)
  • optional chopped fresh parsley
  • optional sesame seeds

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, toss the cubed sweet potatoes and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  • Spread the sweet potato and chickpea mixture onto a lined baking sheet in a single layer.
  • Roast in the preheated oven for about 25-30 minutes, tossing halfway through, until sweet potatoes are tender and lightly caramelized.
  • While the vegetables roast, prepare the tahini dressing by whisking together tahini, lemon juice, and water in a small bowl until smooth. Adjust the consistency by adding more water if needed.
  • In a bowl, layer the cooked quinoa at the bottom.
  • Top with the roasted sweet potatoes and chickpeas, sliced avocado, halved cherry tomatoes, and fresh spinach.
  • Drizzle the tahini dressing over the assembled bowl.
  • Add optional toppings like chopped parsley or sesame seeds for extra flavor and garnish.

Notes

Feel free to customize with your favorite toppings.
Keyword buddha bowl, healthy, vegan

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