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- 2 medium sweet potatoes, cubed - 1 can (15 oz) chickpeas, drained and rinsed - 1 avocado, sliced Sweet potatoes are the star of this bowl. They add natural sweetness and a creamy texture. Chickpeas bring protein and fiber, making the meal filling. Avocado gives a smooth finish and healthy fats. - 1 tablespoon olive oil - 1 teaspoon smoked paprika - ½ teaspoon garlic powder - ½ teaspoon cumin - Salt and pepper, to taste - 2 cups cooked quinoa - ¼ cup tahini - 2 tablespoons lemon juice Olive oil helps roast the sweet potatoes perfectly. The spices bring warmth and flavor. Quinoa serves as a hearty base, while tahini adds creaminess to the dressing. - 1 tablespoon maple syrup (optional for sweetness) - Sesame seeds, for garnish - Fresh cilantro, for garnish Maple syrup can sweeten the tahini dressing. Sesame seeds and cilantro add a fresh touch. Feel free to adjust these add-ins to suit your taste! 1. First, preheat your oven to 400°F (200°C). This helps the sweet potatoes cook well. 2. Next, in a large bowl, toss the cubed sweet potatoes and drained chickpeas. Add 1 tablespoon of olive oil. 3. Sprinkle in 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and ½ teaspoon of cumin. 4. Season with salt and pepper to taste. Mix until everything is well-coated. 1. Spread the sweet potato and chickpea mix evenly on a baking sheet lined with parchment paper. 2. Roast in the oven for 20-25 minutes. Stir the mixture halfway through. This ensures even cooking. 3. Look for tender sweet potatoes that are slightly crispy on the edges. This gives a nice texture. 1. While the veggies roast, prepare your dressing. In a bowl, whisk together ¼ cup of tahini, 2 tablespoons of lemon juice, and maple syrup if you want extra sweetness. 2. Add enough water (about 2-4 tablespoons) to reach your desired consistency. Set the dressing aside. 3. In your serving bowls, layer 2 cups of cooked quinoa. Add a handful of baby spinach on top. 4. Next, pile on the roasted sweet potatoes and chickpeas. 5. For creaminess, arrange sliced avocado on top. 6. Drizzle the tahini dressing over the bowl, and sprinkle sesame seeds and fresh cilantro as a final touch. To achieve the perfect roast for your sweet potatoes and chickpeas, follow these steps: - Cut your sweet potatoes into even cubes. This helps them cook at the same rate. - Use a hot oven at 400°F (200°C). This gives them a nice crispy edge. - Spread them out on the baking sheet. This allows hot air to circulate around each piece. - Stir halfway through roasting. This ensures even cooking and browning. For fluffy quinoa, make sure you: - Rinse the quinoa before cooking. This removes the bitter coating. - Use a 2:1 water-to-quinoa ratio. This keeps it light and airy. - Let it rest after cooking. Cover it and let it sit for 5 minutes. Then fluff with a fork. To adjust your tahini dressing texture, keep these tips in mind: - Add water slowly. Start with 2 tablespoons and mix well. - Check the thickness. If it’s too thick, add more water until you reach your desired consistency. For flavor enhancements in your dressing, consider: - Adding garlic or ginger. This will boost the flavor profile. - Mix in herbs like parsley or dill. Fresh herbs add a bright taste. For ideal toppings that add flavor, I suggest: - Sliced almonds or walnuts. They add crunch and nutrition. - Feta cheese or crumbled goat cheese. This adds a creamy, salty bite. To customize this Buddha bowl based on dietary preferences: - Use quinoa or brown rice. Both are great base options. - Add protein sources like lentils or tofu. These can make the meal heartier. - If you prefer it spicy, sprinkle some chili flakes or drizzle hot sauce on top. {{image_2}} You can easily change the protein in your Buddha bowl. Lentils are a great swap for chickpeas. They cook quickly and add a nice texture. You can also use other beans like black beans or kidney beans. Tofu and tempeh are two more options. They soak up flavors well. Just pan-fry or bake them to get a nice crisp. If you want a different grain, try brown rice or farro. These grains bring their own unique flavors and textures. They also make the bowl hearty. Another fun option is to serve your Buddha bowl over greens. Baby spinach or kale can replace grains for a lighter meal. You can mix up the flavors in your Buddha bowl. For a Mediterranean twist, add olives, feta cheese, or sun-dried tomatoes. These ingredients bring bright flavors. If you prefer an Asian vibe, try sesame oil, edamame, or pickled vegetables. Each of these changes creates a new taste experience. To store leftovers, place them in an airtight container. This keeps the sweet potatoes and chickpeas fresh. You should aim to refrigerate them within two hours after cooking to avoid bacteria growth. Use the leftovers within three to four days for best taste. To keep ingredients fresh, store cooked quinoa separately. It can dry out if mixed with other items. Place it in a container with a lid, and it will stay soft. Keeping ingredients separate helps maintain their textures and flavors. You can freeze cooked components like sweet potatoes and chickpeas. First, allow them to cool completely. Then, transfer them to freezer bags. Remove as much air as you can before sealing to prevent freezer burn. When ready to use, take them out and let them defrost in the fridge overnight. You can also reheat them straight from the freezer. Just put them in the oven at 350°F for about 15-20 minutes. In the fridge, the Sweet Potato Chickpea Buddha Bowl can last about three to four days. Beyond that, flavors may fade and textures may change. Look for signs of spoilage. If you see mold or an off smell, it’s time to toss it. Fresh ingredients like avocado can spoil faster, so check those first. Enjoy your meal while it's fresh for the best experience! A Buddha bowl is a colorful, healthy meal in a bowl. It usually has a base like grains or greens. You then add veggies, protein, and a tasty sauce on top. The Sweet Potato Chickpea Buddha Bowl includes roasted sweet potatoes, chickpeas, and quinoa. It’s a balanced meal with flavors and textures. This bowl is great for lunch or dinner. You can customize it with your favorite ingredients. Yes, this recipe is vegan! All the ingredients come from plants. Sweet potatoes, chickpeas, quinoa, and avocado are vegan-friendly. The tahini dressing adds creaminess without any animal products. You can enjoy this bowl knowing it meets vegan standards. To make this recipe gluten-free, use certified gluten-free quinoa. The chickpeas and sweet potatoes are naturally gluten-free, making them safe too. Always check your tahini for gluten-free labels. This way, you can enjoy your Buddha bowl without worrying about gluten. This blog covers a tasty Buddha bowl made with fresh ingredients and pantry staples. You learned how to roast sweet potatoes and chickpeas to perfection. We explored dressing options, cooking tips, and customizations for your bowl. You can mix and match ingredients based on your tastes and dietary needs. Remember to store leftovers properly to keep them fresh. Enjoy your healthy meal that’s good for you and your body!

Sweet Potato Chickpea Buddha Bowl

Elevate your mealtime with this delicious Sweet Potato Chickpea Buddha Bowl! Packed with roasted sweet potatoes, chickpeas, creamy avocado, and nutritious quinoa, this vibrant dish is a feast for the eyes and the palate. Whip up a simple tahini dressing to tie it all together. Perfect for meal prep or a quick dinner, click to discover the full recipe and enjoy a healthy, satisfying meal that’s easy to make!
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Ingredients
  

2 medium sweet potatoes, cubed

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon cumin

Salt and pepper, to taste

2 cups cooked quinoa

1 avocado, sliced

1 cup baby spinach

¼ cup tahini

2 tablespoons lemon juice

1 tablespoon maple syrup (optional for sweetness)

Sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, toss the cubed sweet potatoes and chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.

      Spread the mixture on a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly crispy, stirring halfway through.

        While the vegetables are roasting, prepare the dressing by whisking together tahini, lemon juice, maple syrup (if using), salt, and enough water to reach desired consistency (about 2-4 tablespoons). Set aside.

          In serving bowls, layer the cooked quinoa, followed by a handful of baby spinach. Top with roasted sweet potatoes and chickpeas.

            Arrange sliced avocado on top for creaminess, and drizzle with the tahini dressing.

              Garnish with sesame seeds and freshly chopped cilantro before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4