Chickpea and Sweet Potato Buddha Bowls
This roasted veggie and chickpea bowl is a vibrant, plant-based meal with sweet potatoes, broccoli, red onion, and spiced chickpeas. Served over kale and topped with honey-tahini dressing, it’s hearty, wholesome, and flavorful.
Servings 4
Calories 550kcal
Ingredients
- 1 large sweet potato, cubed
- 2 tbsp olive oil
- 1 bag broccoli
- 15 oz can of chickpeas
- 1 red onion, diced
- 4 cups kale, chopped
- 1 tsp garlic powder
- 2 tsp coriander
- 2 tsp cumin
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp pepper
For the dressing
- 1 tbsp honey
- 1 lemon, juiced
- 1/4 cup tahini
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 425
- Chop up your sweet potato and red onion, then add it to a prepared 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 tbsp olive oil over all the chickpeas and veggies, then season with coriander, turmeric, cumin, garlic powder, salt, and pepper.
- Put in the oven for about 25 to 30 minutes until the 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 tbsp honey, the juice of 1 lemon, 1/4 cup tahini, 1 tbsp olive oil, 1 tbsp apple cider vinegar, 2 tbsp water, a sprinkle of salt, pepper, and garlic powder. Taste and adjust the salt as necessary.
- To each bowl, add a handful of chopped kale, a few scoops of the veggie chickpea mixture, top with a squeeze of fresh lemon juice and a drizzle of dressing! Enjoy!
Nutrition
Calories: 550kcal | Carbohydrates: 62g | Protein: 17g | Fat: 29g | Fiber: 16g