Sweet Potato Chickpea Buddha Bowl

This Sweet Potato Chickpea Buddha Bowl recipe is flavorful, filling, and ready in under 30 minutes. This recipe yields roasted sweet potatoes, onion, kale, chickpeas, and broccoli. A healthy, satisfying plant-based meal.

Course Main Course

Keyword Black Pepper, Broccoli, Chickpeas, Chili Powder, Cumin, Garlic Powder, Kale, Olive Oil, Oregano, Red Onion, Salt, Sweet Potatoes, Tahini, Tumeric

Dietary Need Vegetarian

Cooking Method Oven

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 537kcal

Author Recipe Adapted From: MinimalistBaker.com

Equipment

Large Baking Sheet
Large Skillet
Small Mixing Bowl

Ingredients

Vegetables

2 Tablespoons Olive Oil
½ Red Onion Sliced into wedges
2 Sweet Potatoes Halved
1 head Broccoli Chopped
2 handfuls Kale Large stems removed
¼ teaspoon Salt
¼ teaspoon Black Pepper
Tahini For serving

Chickpeas

15 ounces Chickpeas
1 teaspoon Cumin
¾ teaspoon Chili Powder
¾ teaspoon Garlic Powder
¼ teaspoon Salt
¼ teaspoon Black Pepper
½ teaspoon Oregano
¼ teaspoon Tumeric

Instructions

Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccoli. Drizzle broccoli with a bit of oil and season with a pinch each salt and pepper.
Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. Sauté for about 10 minutes.
Once the chickpeas are browned and fragrant, remove from heat and set aside.
To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + 1 tablespoon of tahini sauce.
Best when fresh, though leftovers will keep for a few days in the fridge.

Video

Nutrition