Can I make the sweet potato and chickpea buddha bowl ahead of time?

Yes! You can roast the sweet potatoes and chickpeas and cook the quinoa up to 4 days in advance. Store them in airtight containers in the fridge and assemble the sweet potato and chickpea buddha bowl just before eating for the best texture.

Is the sweet potato and chickpea buddha bowl gluten-free?

Absolutely. This sweet potato and chickpea buddha bowl is naturally gluten-free as it uses quinoa and whole vegetables. Always ensure your spices and tahini are certified gluten-free if you have a severe sensitivity.

How do I get the chickpeas extra crispy in the buddha bowl?

The key to crispy chickpeas in your sweet potato and chickpea buddha bowl is to remove as much moisture as possible before roasting. After rinsing, pat them dry with a towel and even remove any loose skins. Roasting at 400u00b0F ensures they crisp up perfectly.

sweet potato and chickpea buddha bowl: 7 Reasons You'll Love It

Name: Roasted Sweet Potato and Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Plant-based
Ingredients: 2 medium sweet potatoes, cubed; 1 can (15 oz) chickpeas, rinsed and dried; 1 cup dry quinoa; 2 cups kale, chopped and massaged; 1 avocado, sliced; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp garlic powder; Salt and pepper to taste; 3 tbsp tahini; 1 tbsp lemon juice; 1 tsp maple syrup; 1-2 tbsp warm water (to thin dressing)

Ingredients

Scale

2 medium sweet potatoes, cubed
1 can (15 oz) chickpeas, rinsed and dried
1 cup dry quinoa
2 cups kale, chopped and massaged
1 avocado, sliced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
Salt and pepper to taste
3 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup
1-2 tbsp warm water (to thin dressing)

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Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed sweet potatoes and dried chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Step 3: Spread the sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are crispy.
Step 4: While the vegetables roast, cook the quinoa according to package instructions. Usually, this involves boiling 1 cup of quinoa with 2 cups of water or broth, then simmering for 15 minutes.
Step 5: Prepare the dressing by whisking together the tahini, lemon juice, maple syrup, and warm water in a small bowl until creamy and smooth.
Step 6: Assemble your sweet potato and chickpea buddha bowl by dividing the cooked quinoa, massaged kale, roasted sweet potatoes, and crispy chickpeas into two bowls.
Step 7: Top each bowl with half an avocado and a generous drizzle of the lemon-tahini dressing. Serve immediately and enjoy!

Notes

To make this even faster, use pre-cut sweet potatoes or canned chickpeas. Ensure chickpeas are very dry before roasting for maximum crunch.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Plant-based

Nutrition

Serving Size: 1 Bowl
Calories: 485 kcal
Sugar: 9g
Sodium: 420mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 14g
Protein: 15g
Cholesterol: 0mg