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Vegan Sweet Potato Chickpea Buddha Bowl Recipe

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4.3 from 2 reviews

This Vegan Sweet Potato Chickpea Buddha Bowl is a wholesome, nutrient-packed meal perfect for a satisfying lunch or dinner. Featuring roasted sweet potatoes and onions, sautéed spiced chickpeas and kale, all served on a bed of fluffy quinoa and finished with creamy avocado and tangy lemon tahini dressing, this bowl offers a delicious balance of flavors and textures that are sure to delight.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Grains

  • 2 cups cooked quinoa

Vegetables & Fruits

  • 1 head kale (stems removed)
  • 1 avocado
  • 1 large red onion
  • 2 medium sweet potatoes, peeled (about 4 cups chopped)

Legumes

  • 1 can chickpeas (drained and rinsed)

Seasonings & Oils

  • 1 tablespoon olive oil (for chickpeas)
  • 2 tablespoons olive oil (for sweet potatoes and onions)
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika (divided)
  • 3/4 teaspoon garlic powder
  • 1 teaspoon paprika (for sweet potatoes)
  • 1/2 teaspoon salt (for chickpeas)
  • 1/2 teaspoon salt (for sweet potatoes)
  • 2 tablespoons nutritional yeast

Dressing

  • 1 batch lemon tahini dressing (see recipe link)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the sweet potatoes and onions.
  2. Prepare Sweet Potatoes: Wash, peel, and cut the sweet potatoes into roughly 1-inch cubes or your preferred size for roasting.
  3. Season Sweet Potatoes: Place the cut sweet potatoes in a bowl, drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon paprika, nutritional yeast, and 1/2 teaspoon salt. Toss to coat evenly.
  4. Add Onion: Peel and chop the red onion into strips and add them to the baking sheet along with the seasoned sweet potatoes. Line the sheet with parchment paper or a silicone baking mat for even roasting.
  5. Roast Vegetables: Roast the sweet potatoes and onions in the preheated oven for 25-30 minutes until the edges are golden brown and the sweet potatoes are tender when pierced with a fork.
  6. Heat Skillet: While the veggies are roasting, heat a skillet over medium heat to prepare the chickpeas and kale.
  7. Season Chickpeas: 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 to evenly coat them.
  8. Sauté Chickpeas: Add the seasoned chickpeas to the hot skillet and sauté, stirring frequently for about 10 minutes, until warmed through and slightly browned on the edges.
  9. Sauté Kale: Transfer the chickpeas to a bowl and set aside. In the same skillet, add the de-stemmed and chopped kale and sauté for 2 minutes to wilt slightly, making it tender and easier to chew.
  10. Assemble Bowl: To serve, place a bed of cooked quinoa in each bowl. Top with the sautéed kale, roasted sweet potatoes and onions, sautéed chickpeas, sliced avocado, and drizzle generously with lemon tahini dressing.

Notes

  • You can prepare the quinoa ahead of time to save on prep work.
  • Adjust spices according to your taste preferences for heat and flavor.
  • Lemon tahini dressing adds a creamy tang; substitute with your favorite vegan dressing if desired.
  • For extra protein, add toasted pumpkin seeds or hemp seeds on top.
  • Leftover components can be stored separately in airtight containers for up to 3 days.

Find it online: https://cheftinaskitchen.com/vegan-sweet-potato-chickpea-buddha-bowl-recipe/