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Sweet Potato Chickpea Buddha Bowl Simple and Nutritious

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To create a tasty Sweet Potato Chickpea Buddha Bowl, you will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) chickpeas, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper to taste - 2 cups cooked quinoa - 1 cup baby spinach - 1 avocado, sliced - 1/4 cup tahini - 2 tablespoons lemon juice - Water to thin the tahini dressing (if needed) - Fresh parsley for garnish Each ingredient brings its own flavor and nutrition. Sweet potatoes add sweetness and fiber, while chickpeas give protein and texture. Quinoa serves as a healthy base for the bowl. In this recipe, I use some key spices and a simple dressing: - Smoked paprika adds a warm, smoky flavor. - Garlic powder gives depth to the dish. - Cumin offers a hint of earthiness. - The tahini dressing combines tahini, lemon juice, and water for creaminess. You can adjust the salt and pepper to your taste. If you like, add a pinch of chili powder for some heat. To make your bowl even more delicious, consider these toppings: - Sliced radishes for crunch. - Cherry tomatoes for freshness. - Roasted nuts like almonds or walnuts for extra protein. - Feta cheese for a salty bite. Feel free to mix and match toppings to suit your taste. Each adds a unique twist to your Buddha bowl. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This is key for roasting. While it heats, peel and dice the sweet potatoes into small cubes. Place them in a large bowl. Drain and rinse the chickpeas, then add them to the bowl with the sweet potatoes. Next, drizzle one tablespoon of olive oil over the sweet potatoes and chickpeas. Sprinkle in one teaspoon of smoked paprika, one teaspoon of garlic powder, and half a teaspoon of cumin. Add salt and pepper to taste. Toss everything until it’s well mixed and coated. Spread the sweet potatoes and chickpeas on a baking sheet. Make sure they’re in a single layer. This helps them roast evenly. Place the baking sheet in your preheated oven. Roast for about 25 to 30 minutes. Stir halfway through cooking. This ensures even browning. You want the sweet potatoes to be tender and slightly caramelized. While the sweet potatoes and chickpeas roast, let’s make the tahini dressing. In a bowl, whisk together 1/4 cup tahini and 2 tablespoons lemon juice. Add a pinch of salt. If the dressing is too thick, add water a little at a time until it reaches your desired consistency. To assemble your Buddha bowl, start with a scoop of cooked quinoa at the bottom of each bowl. Top it with a handful of fresh baby spinach. Next, add the roasted sweet potatoes and chickpeas. Then, place slices of avocado on top. Drizzle the tahini dressing generously over everything. Finally, sprinkle fresh parsley for a pop of color and flavor. Enjoy your meal right away! To get sweet potatoes just right, follow these steps. First, cut the sweet potatoes into even cubes. This size helps them cook at the same rate. Next, toss them in olive oil and seasonings. Use smoked paprika, garlic powder, cumin, salt, and pepper for great flavor. Spread them out on a baking sheet. Make sure they are in a single layer. This step helps them roast evenly. Roast in a hot oven, around 425°F (220°C), for 25-30 minutes. Stir them halfway through for even cooking. Keep an eye on them to avoid burning. When they are tender and caramelized, they are ready. You can make your Buddha bowl unique! Start with quinoa, but feel free to swap in brown rice or cauliflower rice. For protein, add chickpeas, lentils, or tofu. Mix in your favorite veggies. Try roasted broccoli, shredded carrots, or cherry tomatoes for color and crunch. You can even add nuts or seeds for extra texture. For a kick, toss in some fresh herbs like cilantro or mint. The tahini dressing is great, but you can switch it up. Use yogurt, hummus, or a zesty vinaigrette. The choice is yours! When serving the Buddha bowl, make it pop! Arrange the ingredients neatly for a beautiful look. Add a sprinkle of fresh parsley on top for color. Pair it with a side salad or some whole-grain bread. A light soup can also be a good match. If you want to add more flavor, serve it with a wedge of lemon or lime. This adds a nice zing. Enjoy your meal with friends or family for a shared experience. Eating together makes food even better! Pro Tips Roast for Extra Flavor: Consider adding a pinch of cayenne or chili powder to the sweet potatoes for an extra kick of flavor. Perfectly Cooked Quinoa: To achieve fluffy quinoa, rinse it under cold water before cooking to remove bitterness and use a 2:1 water-to-quinoa ratio. Customize Your Bowl: Feel free to add other veggies like roasted bell peppers or kale for added nutrition and color. Storage Tips: Store leftovers in separate airtight containers for easy meal prep throughout the week. {{image_2}} You can switch out chickpeas for different proteins. Lentils are a great choice. They cook fast and add good fiber. Tofu is another option. You can bake or pan-fry it for a nice crunch. Both options keep the bowl healthy and tasty. If you want a different base, try brown rice. It has a nutty flavor and is filling. Cauliflower rice is lighter and low in carbs. It adds a fresh taste to the bowl. You can even mix grains for extra texture and flavor. The tahini dressing can be changed up too. For a creamy touch, add yogurt. It gives a nice tang. You can also make it zesty by adding lime juice. A splash of hot sauce can spice things up. Experiment with flavors to find your favorite! After you enjoy your Sweet Potato Chickpea Buddha Bowl, store leftovers in the fridge. Place them in airtight containers. This helps keep them fresh and tasty for up to three days. If you separate the dressing from the bowl, it stays better. This way, you avoid soggy ingredients. You can also freeze your Buddha bowl. To do this, cool all ingredients first. Then, pack them into freezer-safe bags or containers. Remove as much air as possible. You can freeze them for up to a month. When ready to eat, take it out the night before and let it thaw in the fridge. To reheat your Buddha bowl, use the oven or microwave. If using the oven, preheat to 350°F (175°C) and warm for about 15 minutes. This keeps the sweet potatoes crisp. If using the microwave, heat in short bursts. Stir and check the heat to avoid hot spots. Drizzle fresh tahini dressing on top before serving for extra flavor. A Buddha bowl is a colorful dish filled with healthy foods. It usually has grains, veggies, proteins, and a tasty sauce. You can mix and match ingredients based on what you like. The name comes from the bowl's shape, which looks full and round, like a Buddha's belly. Yes, you can make parts of the Buddha bowl ahead of time. Cook the quinoa and roast the sweet potatoes and chickpeas. Store them in the fridge for up to 4 days. When you're ready to eat, assemble the bowl. Add fresh spinach and avocado just before serving for the best flavor. Chickpeas are rich in protein and fiber. They help you feel full and support digestion. Sweet potatoes are loaded with vitamins like A and C. They provide energy and are great for your skin. Together, they make this bowl healthy and satisfying. You get a mix of nutrients that benefit your body and taste great. This blog post covered how to create a Sweet Potato Chickpea Buddha Bowl. We explored the key ingredients, seasonings, and toppings for a great bowl. I shared step-by-step instructions for roasting, dressing, and assembling your meal. You learned tips for perfect sweet potatoes and customization ideas. We also discussed storage tips and answered common questions about Buddha bowls. Now you can enjoy a tasty and healthy meal that's easy to make. Get creative and try your own twist on the recipe!

WANT TO SAVE THIS RECIPE?

Looking for a meal that’s both simple and packed with nutrition? The Sweet Potato Chickpea Buddha Bowl is your answer! This tasty bowl combines roasted sweet potatoes and protein-rich chickpeas, making it a delicious treat for any time of day. I’ll guide you through the easy steps, share helpful tips, and offer fun variations. Get ready to create a bowl full of vibrant flavors and nutrients! Let’s dive in!

Why I Love This Recipe

  1. Deliciously Nutritious: This Buddha bowl is packed with wholesome ingredients like sweet potatoes and chickpeas, providing a hearty dose of vitamins and protein.
  2. Easy to Customize: Feel free to swap out or add your favorite vegetables and grains, making it a versatile meal option for any palate.
  3. Quick and Simple: With a prep time of just 15 minutes, you can have a healthy and satisfying meal on the table in no time.
  4. Flavorful Tahini Dressing: The creamy tahini dressing adds a delightful richness and tang that perfectly complements the roasted ingredients.

Ingredients

List of Ingredients for Sweet Potato Chickpea Buddha Bowl

To create a tasty Sweet Potato Chickpea Buddha Bowl, you will need:

– 2 medium sweet potatoes, peeled and diced

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

– 1 tablespoon olive oil

– 1 teaspoon smoked paprika

– 1 teaspoon garlic powder

– 1/2 teaspoon cumin

– Salt and pepper to taste

– 2 cups cooked quinoa

– 1 cup baby spinach

– 1 avocado, sliced

– 1/4 cup tahini

– 2 tablespoons lemon juice

– Water to thin the tahini dressing (if needed)

– Fresh parsley for garnish

Each ingredient brings its own flavor and nutrition. Sweet potatoes add sweetness and fiber, while chickpeas give protein and texture. Quinoa serves as a healthy base for the bowl.

Additional Seasonings and Dressings

In this recipe, I use some key spices and a simple dressing:

– Smoked paprika adds a warm, smoky flavor.

– Garlic powder gives depth to the dish.

– Cumin offers a hint of earthiness.

– The tahini dressing combines tahini, lemon juice, and water for creaminess.

You can adjust the salt and pepper to your taste. If you like, add a pinch of chili powder for some heat.

Recommended Toppings

To make your bowl even more delicious, consider these toppings:

– Sliced radishes for crunch.

– Cherry tomatoes for freshness.

– Roasted nuts like almonds or walnuts for extra protein.

– Feta cheese for a salty bite.

Feel free to mix and match toppings to suit your taste. Each adds a unique twist to your Buddha bowl.

Step-by-Step Instructions

Preheating and Preparing Ingredients

Start by preheating your oven to 425°F (220°C). This is key for roasting. While it heats, peel and dice the sweet potatoes into small cubes. Place them in a large bowl. Drain and rinse the chickpeas, then add them to the bowl with the sweet potatoes.

Next, drizzle one tablespoon of olive oil over the sweet potatoes and chickpeas. Sprinkle in one teaspoon of smoked paprika, one teaspoon of garlic powder, and half a teaspoon of cumin. Add salt and pepper to taste. Toss everything until it’s well mixed and coated.

Roasting Sweet Potatoes and Chickpeas

Spread the sweet potatoes and chickpeas on a baking sheet. Make sure they’re in a single layer. This helps them roast evenly. Place the baking sheet in your preheated oven. Roast for about 25 to 30 minutes. Stir halfway through cooking. This ensures even browning. You want the sweet potatoes to be tender and slightly caramelized.

Making the Tahini Dressing

While the sweet potatoes and chickpeas roast, let’s make the tahini dressing. In a bowl, whisk together 1/4 cup tahini and 2 tablespoons lemon juice. Add a pinch of salt. If the dressing is too thick, add water a little at a time until it reaches your desired consistency.

Assembling the Buddha Bowl

To assemble your Buddha bowl, start with a scoop of cooked quinoa at the bottom of each bowl. Top it with a handful of fresh baby spinach. Next, add the roasted sweet potatoes and chickpeas. Then, place slices of avocado on top. Drizzle the tahini dressing generously over everything. Finally, sprinkle fresh parsley for a pop of color and flavor. Enjoy your meal right away!

Tips & Tricks

Achieving Perfectly Roasted Sweet Potatoes

To get sweet potatoes just right, follow these steps. First, cut the sweet potatoes into even cubes. This size helps them cook at the same rate. Next, toss them in olive oil and seasonings. Use smoked paprika, garlic powder, cumin, salt, and pepper for great flavor. Spread them out on a baking sheet. Make sure they are in a single layer. This step helps them roast evenly. Roast in a hot oven, around 425°F (220°C), for 25-30 minutes. Stir them halfway through for even cooking. Keep an eye on them to avoid burning. When they are tender and caramelized, they are ready.

Customizing Your Buddha Bowl

You can make your Buddha bowl unique! Start with quinoa, but feel free to swap in brown rice or cauliflower rice. For protein, add chickpeas, lentils, or tofu. Mix in your favorite veggies. Try roasted broccoli, shredded carrots, or cherry tomatoes for color and crunch. You can even add nuts or seeds for extra texture. For a kick, toss in some fresh herbs like cilantro or mint. The tahini dressing is great, but you can switch it up. Use yogurt, hummus, or a zesty vinaigrette. The choice is yours!

Serving Suggestions and Pairings

When serving the Buddha bowl, make it pop! Arrange the ingredients neatly for a beautiful look. Add a sprinkle of fresh parsley on top for color. Pair it with a side salad or some whole-grain bread. A light soup can also be a good match. If you want to add more flavor, serve it with a wedge of lemon or lime. This adds a nice zing. Enjoy your meal with friends or family for a shared experience. Eating together makes food even better!

Pro Tips

  1. Roast for Extra Flavor: Consider adding a pinch of cayenne or chili powder to the sweet potatoes for an extra kick of flavor.
  2. Perfectly Cooked Quinoa: To achieve fluffy quinoa, rinse it under cold water before cooking to remove bitterness and use a 2:1 water-to-quinoa ratio.
  3. Customize Your Bowl: Feel free to add other veggies like roasted bell peppers or kale for added nutrition and color.
  4. Storage Tips: Store leftovers in separate airtight containers for easy meal prep throughout the week.

Variations

Protein Alternatives (Lentils, Tofu, etc.)

You can switch out chickpeas for different proteins. Lentils are a great choice. They cook fast and add good fiber. Tofu is another option. You can bake or pan-fry it for a nice crunch. Both options keep the bowl healthy and tasty.

Grain Substitutions (Brown Rice, Cauliflower Rice)

If you want a different base, try brown rice. It has a nutty flavor and is filling. Cauliflower rice is lighter and low in carbs. It adds a fresh taste to the bowl. You can even mix grains for extra texture and flavor.

Dressing Variations (Creamy, Zesty, etc.)

The tahini dressing can be changed up too. For a creamy touch, add yogurt. It gives a nice tang. You can also make it zesty by adding lime juice. A splash of hot sauce can spice things up. Experiment with flavors to find your favorite!

Storage Info

Refrigeration Tips for Leftovers

After you enjoy your Sweet Potato Chickpea Buddha Bowl, store leftovers in the fridge. Place them in airtight containers. This helps keep them fresh and tasty for up to three days. If you separate the dressing from the bowl, it stays better. This way, you avoid soggy ingredients.

Freezing Instructions

You can also freeze your Buddha bowl. To do this, cool all ingredients first. Then, pack them into freezer-safe bags or containers. Remove as much air as possible. You can freeze them for up to a month. When ready to eat, take it out the night before and let it thaw in the fridge.

How to Reheat for Best Results

To reheat your Buddha bowl, use the oven or microwave. If using the oven, preheat to 350°F (175°C) and warm for about 15 minutes. This keeps the sweet potatoes crisp. If using the microwave, heat in short bursts. Stir and check the heat to avoid hot spots. Drizzle fresh tahini dressing on top before serving for extra flavor.

FAQs

What is a Buddha bowl?

A Buddha bowl is a colorful dish filled with healthy foods. It usually has grains, veggies, proteins, and a tasty sauce. You can mix and match ingredients based on what you like. The name comes from the bowl’s shape, which looks full and round, like a Buddha’s belly.

Can I make it ahead of time?

Yes, you can make parts of the Buddha bowl ahead of time. Cook the quinoa and roast the sweet potatoes and chickpeas. Store them in the fridge for up to 4 days. When you’re ready to eat, assemble the bowl. Add fresh spinach and avocado just before serving for the best flavor.

What are the nutritional benefits of chickpeas and sweet potatoes?

Chickpeas are rich in protein and fiber. They help you feel full and support digestion. Sweet potatoes are loaded with vitamins like A and C. They provide energy and are great for your skin. Together, they make this bowl healthy and satisfying. You get a mix of nutrients that benefit your body and taste great.

This blog post covered how to create a Sweet Potato Chickpea Buddha Bowl. We explored the key ingredients, seasonings, and toppings for a great bowl. I shared step-by-step instructions for roasting, dressing, and assembling your meal. You learned tips for perfect sweet potatoes and customization ideas. We also discussed storage tips and answered common questions about Buddha bowls.

Now you can enjoy a tasty and healthy meal that’s easy to make. Get creative and try your own twist on the recip

To create a tasty Sweet Potato Chickpea Buddha Bowl, you will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) chickpeas, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper to taste - 2 cups cooked quinoa - 1 cup baby spinach - 1 avocado, sliced - 1/4 cup tahini - 2 tablespoons lemon juice - Water to thin the tahini dressing (if needed) - Fresh parsley for garnish Each ingredient brings its own flavor and nutrition. Sweet potatoes add sweetness and fiber, while chickpeas give protein and texture. Quinoa serves as a healthy base for the bowl. In this recipe, I use some key spices and a simple dressing: - Smoked paprika adds a warm, smoky flavor. - Garlic powder gives depth to the dish. - Cumin offers a hint of earthiness. - The tahini dressing combines tahini, lemon juice, and water for creaminess. You can adjust the salt and pepper to your taste. If you like, add a pinch of chili powder for some heat. To make your bowl even more delicious, consider these toppings: - Sliced radishes for crunch. - Cherry tomatoes for freshness. - Roasted nuts like almonds or walnuts for extra protein. - Feta cheese for a salty bite. Feel free to mix and match toppings to suit your taste. Each adds a unique twist to your Buddha bowl. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This is key for roasting. While it heats, peel and dice the sweet potatoes into small cubes. Place them in a large bowl. Drain and rinse the chickpeas, then add them to the bowl with the sweet potatoes. Next, drizzle one tablespoon of olive oil over the sweet potatoes and chickpeas. Sprinkle in one teaspoon of smoked paprika, one teaspoon of garlic powder, and half a teaspoon of cumin. Add salt and pepper to taste. Toss everything until it’s well mixed and coated. Spread the sweet potatoes and chickpeas on a baking sheet. Make sure they’re in a single layer. This helps them roast evenly. Place the baking sheet in your preheated oven. Roast for about 25 to 30 minutes. Stir halfway through cooking. This ensures even browning. You want the sweet potatoes to be tender and slightly caramelized. While the sweet potatoes and chickpeas roast, let’s make the tahini dressing. In a bowl, whisk together 1/4 cup tahini and 2 tablespoons lemon juice. Add a pinch of salt. If the dressing is too thick, add water a little at a time until it reaches your desired consistency. To assemble your Buddha bowl, start with a scoop of cooked quinoa at the bottom of each bowl. Top it with a handful of fresh baby spinach. Next, add the roasted sweet potatoes and chickpeas. Then, place slices of avocado on top. Drizzle the tahini dressing generously over everything. Finally, sprinkle fresh parsley for a pop of color and flavor. Enjoy your meal right away! To get sweet potatoes just right, follow these steps. First, cut the sweet potatoes into even cubes. This size helps them cook at the same rate. Next, toss them in olive oil and seasonings. Use smoked paprika, garlic powder, cumin, salt, and pepper for great flavor. Spread them out on a baking sheet. Make sure they are in a single layer. This step helps them roast evenly. Roast in a hot oven, around 425°F (220°C), for 25-30 minutes. Stir them halfway through for even cooking. Keep an eye on them to avoid burning. When they are tender and caramelized, they are ready. You can make your Buddha bowl unique! Start with quinoa, but feel free to swap in brown rice or cauliflower rice. For protein, add chickpeas, lentils, or tofu. Mix in your favorite veggies. Try roasted broccoli, shredded carrots, or cherry tomatoes for color and crunch. You can even add nuts or seeds for extra texture. For a kick, toss in some fresh herbs like cilantro or mint. The tahini dressing is great, but you can switch it up. Use yogurt, hummus, or a zesty vinaigrette. The choice is yours! When serving the Buddha bowl, make it pop! Arrange the ingredients neatly for a beautiful look. Add a sprinkle of fresh parsley on top for color. Pair it with a side salad or some whole-grain bread. A light soup can also be a good match. If you want to add more flavor, serve it with a wedge of lemon or lime. This adds a nice zing. Enjoy your meal with friends or family for a shared experience. Eating together makes food even better! Pro Tips Roast for Extra Flavor: Consider adding a pinch of cayenne or chili powder to the sweet potatoes for an extra kick of flavor. Perfectly Cooked Quinoa: To achieve fluffy quinoa, rinse it under cold water before cooking to remove bitterness and use a 2:1 water-to-quinoa ratio. Customize Your Bowl: Feel free to add other veggies like roasted bell peppers or kale for added nutrition and color. Storage Tips: Store leftovers in separate airtight containers for easy meal prep throughout the week. {{image_2}} You can switch out chickpeas for different proteins. Lentils are a great choice. They cook fast and add good fiber. Tofu is another option. You can bake or pan-fry it for a nice crunch. Both options keep the bowl healthy and tasty. If you want a different base, try brown rice. It has a nutty flavor and is filling. Cauliflower rice is lighter and low in carbs. It adds a fresh taste to the bowl. You can even mix grains for extra texture and flavor. The tahini dressing can be changed up too. For a creamy touch, add yogurt. It gives a nice tang. You can also make it zesty by adding lime juice. A splash of hot sauce can spice things up. Experiment with flavors to find your favorite! After you enjoy your Sweet Potato Chickpea Buddha Bowl, store leftovers in the fridge. Place them in airtight containers. This helps keep them fresh and tasty for up to three days. If you separate the dressing from the bowl, it stays better. This way, you avoid soggy ingredients. You can also freeze your Buddha bowl. To do this, cool all ingredients first. Then, pack them into freezer-safe bags or containers. Remove as much air as possible. You can freeze them for up to a month. When ready to eat, take it out the night before and let it thaw in the fridge. To reheat your Buddha bowl, use the oven or microwave. If using the oven, preheat to 350°F (175°C) and warm for about 15 minutes. This keeps the sweet potatoes crisp. If using the microwave, heat in short bursts. Stir and check the heat to avoid hot spots. Drizzle fresh tahini dressing on top before serving for extra flavor. A Buddha bowl is a colorful dish filled with healthy foods. It usually has grains, veggies, proteins, and a tasty sauce. You can mix and match ingredients based on what you like. The name comes from the bowl's shape, which looks full and round, like a Buddha's belly. Yes, you can make parts of the Buddha bowl ahead of time. Cook the quinoa and roast the sweet potatoes and chickpeas. Store them in the fridge for up to 4 days. When you're ready to eat, assemble the bowl. Add fresh spinach and avocado just before serving for the best flavor. Chickpeas are rich in protein and fiber. They help you feel full and support digestion. Sweet potatoes are loaded with vitamins like A and C. They provide energy and are great for your skin. Together, they make this bowl healthy and satisfying. You get a mix of nutrients that benefit your body and taste great. This blog post covered how to create a Sweet Potato Chickpea Buddha Bowl. We explored the key ingredients, seasonings, and toppings for a great bowl. I shared step-by-step instructions for roasting, dressing, and assembling your meal. You learned tips for perfect sweet potatoes and customization ideas. We also discussed storage tips and answered common questions about Buddha bowls. Now you can enjoy a tasty and healthy meal that's easy to make. Get creative and try your own twist on the recipe!

Sweet Potato Chickpea Buddha Bowl

A nutritious and flavorful bowl featuring roasted sweet potatoes, chickpeas, quinoa, and a creamy tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon cumin
  • to taste salt and pepper
  • 2 cups cooked quinoa
  • 1 cup baby spinach
  • 1 whole avocado, sliced
  • 0.25 cup tahini
  • 2 tablespoons lemon juice
  • if needed water to thin the tahini dressing
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
  • Spread the sweet potatoes and chickpeas on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring midway through.
  • While the sweet potatoes and chickpeas are roasting, prepare the tahini dressing by whisking together the tahini, lemon juice, and enough water to reach your desired consistency. Season with a pinch of salt.
  • To assemble the Buddha bowl, place a scoop of cooked quinoa at the bottom of each bowl. Top with a handful of baby spinach, roasted sweet potatoes, roasted chickpeas, and sliced avocado.
  • Drizzle the tahini dressing generously over the top and sprinkle with fresh parsley for garnish.
  • Serve immediately and enjoy!

Notes

Feel free to add other vegetables or toppings as desired.
Keyword buddha bowl, healthy, quinoa, sweet potato, vegan

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