Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl 🧡 This vibrant, nutrient-packed bowl brings together a colorful assortment of wholesome, real-food ingredients. It starts with a base of hearty quinoa, followed by a colorful mix of raw and roasted vegetables, a handful of toasted kale, protein-rich roasted chickpeas, and a final touch of nuts for crunch, all finished with a drizzle of creamy tahini sauce. These abundant bowls are said to resemble the rounded belly of the Buddha — but their true spirit lies in preparing them with mindfulness and joy. Crafting a Buddha bowl is both fun and fulfilling, and I love making them for my family and friends. Buddha bowls are the latest healthy eating craze— and for good reason! 

Sweet Potato Chickpea Buddha Bowl 

Ingredients: 

½ medium red onion, sliced in wedges 

2 medium sweet potatoes, cut into chunks 

1 bundle broccolini 

1 bunch kale 

2 cups cooked chickpeas 

1 teaspoon cumin 

¾ teaspoon chili powder 

½ teaspoon oregano

½ teaspoon rosemary 

¼ teaspoon turmeric

¼ teaspoon pepper 

2 cups cooked quinoa 

Optional garnish: chopped nuts to sprinkle on top for a crunch

 

Tahini Sauce:

1/3 cup tahini 

¼ cup water 

2 garlic cloves, minced 

½ medium lemon, juiced 

 

Instructions: 

1.  Heat oven to 400 degrees, arrange sweet potatoes and onions on a baking sheet lined with parchment paper.  Drizzle both with a touch of olive oil, sea salt and ground black pepper. Bake for 20 minutes, remove from oven. 

2.  Add chickpeas to a mixing bowl and toss with seasonings.  For roasted chickpeas bake in oven at 375 degrees for 30 minutes or longer to get them crunchy.  Or heat a large skillet over medium heat with a little oil or water and add chickpeas.  Sauté the chickpeas for about 10 minutes, stirring frequently. 

3.  Prepare sauce by adding tahini, minced garlic, water, and juice of ½ a lemon.  Whisk to combine. 

4.  Drizzle kale with a touch of olive oil, sea salt and ground black pepper.  Bake at 400 degrees for 4 to 5 minutes. 

5.  To serve, divide quinoa among bowls.  Top with chickpeas, roasted veggies, broccolini, and toasted kale.  Drizzle with Tahini sauce and garnish with chopped nuts. Mindfully and artfully assemble your Buddha bowl with JOY!