Description
This Vegan Sweet Potato Chickpea Buddha Bowl is a nutrient-packed, flavorful meal featuring roasted sweet potatoes, sautéed chickpeas with aromatic spices, wilted kale, creamy avocado, and protein-rich quinoa, all brought together with a zesty lemon tahini dressing. Perfect for a wholesome, vegan, and gluten-free lunch or dinner that’s easy to prepare and ideal for meal prep.
Ingredients
Units
Scale
Grains and Legumes
- 2 cups cooked quinoa
- 1 can chickpeas (drained and rinsed)
Vegetables and Fruits
- 1 head kale (stems removed)
- 1 avocado
- 1 large red onion
- 2 medium sweet potatoes (peeled, about 4 cups chopped)
Seasonings and Oils
- 1 tablespoon olive oil (for chickpeas)
- 2 tablespoons olive oil (for sweet potatoes)
- 1/2 teaspoon cumin
- 1 teaspoon paprika (for chickpeas)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt (for chickpeas)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt (for sweet potatoes)
- 1 teaspoon paprika (for sweet potatoes)
Dressing
- 1 batch lemon tahini dressing (see recipe link)
Instructions
- Preheat oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes and onions.
- Prepare vegetables: Wash, peel, and cut the sweet potatoes into roughly 1-inch cubes. Peel and slice the red onion into strips.
- Season and roast sweet potatoes and onions: Toss the sweet potatoes with 2 tablespoons olive oil, nutritional yeast, 1/2 teaspoon salt, and 1 teaspoon paprika in a bowl. Spread them alongside the onion strips on a baking sheet lined with parchment paper or a silicone mat. Roast in the preheated oven for 25-30 minutes, or until sweet potatoes are golden and tender.
- Prepare chickpeas: While roasting, in a mixing bowl, toss the drained chickpeas with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1 teaspoon paprika, 3/4 teaspoon garlic powder, and 1/2 teaspoon salt.
- Sauté chickpeas: Heat a skillet over medium heat. Add the seasoned chickpeas and sauté for about 10 minutes, stirring frequently, until they are warmed through and slightly browned on the outside.
- Sauté kale: Using the same skillet, add the chopped, destemmed kale and sauté for 2 minutes just until it wilts slightly, making it tender and easy to chew.
- Assemble the bowl: Place a bed of cooked quinoa in each serving bowl. Top with wilted kale, sautéed chickpeas, roasted sweet potatoes and onions, sliced avocado, and drizzle generously with lemon tahini dressing.
Notes
- This buddha bowl is a versatile meal that can be customized with your favorite veggies or different dressings.
- It is gluten free, vegan, and perfect for meal prepping to enjoy throughout the week.
- You can adjust the spices to your taste, adding more heat or herbs as desired.
- Using nutritional yeast adds a cheesy flavor and extra nutrients without dairy.
- Leftovers store well in the fridge for up to 3 days; keep the dressing separate until ready to serve for best freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 405 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 9.4 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9.6 g
- Protein: 14.1 g
- Cholesterol: 0 mg
