Are you ready to elevate your mealtime with a burst of vibrant flavors and wholesome ingredients? The Roasted Sweet Potato and Chickpea Buddha Bowl is not just a feast for the eyes; it’s a delightful medley of textures and tastes that will leave you craving more! Packed with nutrients and bursting with color, this vegetarian dish is perfect for a quick weeknight dinner or a leisurely weekend meal. Dive into this recipe to discover how to create a wholesome bowl that will nourish your body and tantalize your taste buds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 sweet potatoes, cubed
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups spinach or mixed greens
- 1 avocado, sliced
- 1/4 cup tahini dressing
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash sweet potatoes thoroughly and cut them into uniform 1-inch cubes. This ensures even roasting and consistent cooking.
- Drain and rinse chickpeas completely, then pat them dry with a clean kitchen towel or paper towels to remove excess moisture. Drying helps achieve a crispy texture during roasting.
- In a large mixing bowl, combine cubed sweet potatoes and chickpeas. Drizzle with olive oil, then sprinkle paprika, cumin, salt, and pepper. Toss ingredients until evenly coated with seasonings.
- Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding to ensure proper roasting and crispy edges.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even browning. Sweet potatoes should be tender and chickpeas slightly crisp.
- While vegetables are roasting, prepare tahini dressing by whisking tahini with water, lemon juice, and a pinch of salt until smooth and pourable.
- Wash and arrange fresh spinach or mixed greens as the base of each serving bowl.
- Once roasted, remove sweet potatoes and chickpeas from oven and let cool for 2-3 minutes.
- Assemble buddha bowls by placing roasted vegetables over greens, topping with sliced avocado, and drizzling with tahini dressing.
- Serve immediately while vegetables are warm, and enjoy your nutritious and flavorful buddha bowl.
Tips
- Cut Uniformly: For the best roasting results, ensure your sweet potato cubes are cut into uniform 1-inch pieces. This helps them cook evenly and achieve that perfect caramelization.
- Dry Chickpeas: Don’t skip the step of drying your chickpeas! A thorough pat-down with a kitchen towel removes excess moisture, allowing them to become wonderfully crispy in the oven.
- Season Generously: Feel free to adjust the spices to your liking! Adding a pinch of cayenne pepper can give your bowl an extra kick, while a sprinkle of garlic powder can enhance the flavor profile even further.
- Layer It Up: When assembling your Buddha bowl, start with a generous layer of greens as the base. This not only adds freshness but also balances the hearty roasted veggies and creamy avocado.
- Make It Your Own: Customize your bowl with additional toppings like nuts, seeds, or other veggies. Try adding roasted broccoli or a sprinkle of feta cheese for an extra layer of flavor.
- Serve Warm: For the best experience, serve your Buddha bowl immediately after assembling while the roasted sweet potatoes and chickpeas are still warm. This enhances the overall flavor and texture!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
