Description
Sweet Potato Buddha Bowl is a vibrant and nutritious meal that offers a delightful blend of roasted sweet potatoes, fresh greens, and protein-rich chickpeas. This dish is not only visually appealing but also versatile, allowing you to customize it with your favorite ingredients. Perfect for lunch, dinner, or meal prep, this bowl brings together flavors and textures that create a satisfying culinary experience.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 1 cup quinoa (170g)
- 2 cups fresh spinach or kale (60g)
- 1 can chickpeas (15 oz/425g), drained and rinsed
- 1 ripe avocado
- 2 tbsp extra virgin olive oil (30ml)
- Juice of 1 lemon
- 3 tbsp tahini (45g)
- 1 tbsp pure maple syrup (20g)
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and dice sweet potatoes into cubes. Toss them with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden and tender.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups water; bring to a boil. Cover and simmer for about 15 minutes until liquid is absorbed.
- Toss chickpeas with remaining olive oil, salt, and pepper; roast alongside sweet potatoes for about 20 minutes until crispy.
- To make the dressing, whisk together tahini, maple syrup, lemon juice, salt, pepper, and water until smooth.
- Assemble the bowl by layering spinach or kale as a base topped with roasted sweet potatoes, quinoa, crispy chickpeas, sliced avocado, and drizzle with dressing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 510
- Sugar: 8g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg