Chickpea & Sweet Potato Buddha Bowls
Overview
Prep Time: 10 min • Cook Time: 30
Total Time: 40 min
This chickpea & sweet potato buddha bowl is so light and refreshing. It’s also a great meal prepped lunch option!
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what you’ll need:
1 bag broccoli
15 oz can of chickpeas
1 large sweet potato
1 red onion
Garlic powder
Coriander
Cumin
Turmeric
Kale
Honey
2 Lemons
Tahini
Olive oil
Apple cider vinegar
Instructions:
Instructions:
Preheat oven to 425
Chop up your sweet potato & red onion then add it to your sheet pan along with about 2 to 3 cups of broccoli. Drain your can of chickpeas, then add that to the pan as well.
Pour 2 tbs olive oil over all the chickpeas and veggies, then season with 2 tsp coriander,2 tsp cumin, 1 teaspoon of garlic powder, as well as salt and pepper to taste.
Put in oven for about 25 to 30 minutes until sweet potatoes are cooked and everything looks a little crispy. It’s the best when it has a good crunch
To make your dressing mix 1 tbs honey, the juice of 1 lemon, 1/4 cup tahini, 1 tbs olive oil, 1 tbs apple cider vinegar, 2 tbs water, sprinkle of salt, pepper, and garlic powder.
To a bowl, add a handful of chopped kale, along with a few scoops of the veggie chickpea mixture, topped with a squeeze of fresh lemon juice and drizzle of dressing! Enjoy!