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- 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Sea salt and freshly ground black pepper, to taste - 4 cups fresh spinach or a mix of favorite greens - 1 ripe avocado, sliced into wedges - 1/4 cup tahini - 2 tablespoons freshly squeezed lemon juice - 2 tablespoons water (more as needed for desired dressing consistency) - Toasted sesame seeds, for garnish - Chopped fresh herbs (such as cilantro or parsley), for garnish This Buddha bowl brings together fresh and healthy ingredients. Sweet potatoes and chickpeas offer a satisfying base. The sweet potatoes give a nice sweetness, while chickpeas add protein and fiber. Extra virgin olive oil helps the veggies roast well. Smoked paprika and garlic powder give great flavor. Don’t forget to season with sea salt and black pepper to taste. For greens, I love using fresh spinach. It adds nutrients and a pop of color. The creamy avocado slices on top balance everything. They also add healthy fats. The tahini dressing is a must. It’s smooth and tangy, thanks to lemon juice. Water helps achieve the right dressing consistency. You can add more water if it’s too thick. Lastly, toasted sesame seeds and fresh herbs make the dish beautiful. They add a nice crunch and brightness. This bowl is perfect for lunch or dinner. Enjoy every bite! - Begin by preheating your oven to 400°F (200°C). This step is key for even roasting. - Combine cubed sweet potatoes and rinsed chickpeas in a large bowl. - Add 2 tablespoons of extra virgin olive oil. - Sprinkle in 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder. - Season with sea salt and black pepper to taste. - Toss everything well until the sweet potatoes and chickpeas are coated. - Spread the mixture on a baking sheet lined with parchment paper. - Roast for 25-30 minutes, stirring halfway through. - The sweet potatoes should be tender and slightly caramelized when done. - In a small bowl, whisk together 1/4 cup of tahini, 2 tablespoons of lemon juice, and 2 tablespoons of water. - If the dressing is thick, add more water a teaspoon at a time. - Taste and adjust seasoning with sea salt as needed. - In four serving bowls, place a handful of fresh spinach or mixed greens. - Top each bowl with the roasted sweet potatoes and chickpeas. - Slice a ripe avocado into wedges. - Arrange the avocado slices on top of the roasted mix. - Drizzle the tahini dressing generously over each bowl. - Finish by sprinkling toasted sesame seeds and chopped fresh herbs on top. - Serve immediately while warm for the best taste. Stir the sweet potatoes and chickpeas halfway through roasting. This helps them cook evenly. If you skip this step, some pieces may burn while others stay raw. Roasting takes about 25 to 30 minutes at 400°F (200°C). The result is a crispy, caramelized texture that enhances flavors. To get the right tahini dressing thickness, add water slowly. Start with two tablespoons, then whisk. If it's still too thick, keep adding water one teaspoon at a time. This way, you can control the texture. A smooth dressing coats the bowl well and ties all flavors together. Choose ripe avocados for the best taste. A ripe avocado feels slightly soft when gently squeezed. If it’s hard, it needs more time to ripen. Ripe avocados add creaminess to your bowl, balancing the roasted veggies. This small detail can make a big difference in flavor! {{image_4}} You can add grilled chicken or tofu to boost protein. Chicken gives a nice savory taste. Tofu adds a soft texture that soaks up flavors. Both options make the bowl more filling. For a hearty base, swap sweet potatoes with quinoa or brown rice. Quinoa is a great source of protein and fiber. Brown rice adds a nutty flavor and chewy texture. Both grains complement the other ingredients well. Try using yogurt or a nut-based dressing for a new twist. Yogurt adds creaminess and tang. Nut-based dressings can bring unique flavors, like almond or cashew. These changes keep the dish fresh and exciting. To keep your Sweet Potato Chickpea Buddha Bowl fresh, transfer your leftovers into airtight containers. This will help keep them safe in the fridge for up to three days. Make sure to separate the dressing, so it stays fresh longer. For the best texture, reheat your roasted vegetables in the oven. Set your oven to 350°F (175°C) and place the vegetables on a baking sheet. Heat them for about 10-15 minutes. This will bring back their crispy edges and warm them evenly. You can freeze components like sweet potatoes or chickpeas. Place them in freezer bags or containers. Make sure to label the bags with the date. When you want to use them, thaw the components overnight in the fridge. This helps preserve their taste and texture. Yes, this recipe is fully vegan! It uses sweet potatoes and chickpeas as the main ingredients. The tahini dressing is made without any animal products. This makes it a great choice for anyone following a vegan diet. You can add many toppings to this bowl! Here are some ideas: - Grilled corn for sweetness. - Roasted red peppers for a smoky flavor. - Crumbled feta cheese for a creamy touch (if not vegan). - Sliced radishes for crunch. - Pickled onions for tanginess. Feel free to mix and match what you love! This Buddha bowl is packed with nutrients. Sweet potatoes provide vitamins A and C. Chickpeas offer protein and fiber, helping you feel full. Spinach adds iron and calcium. Avocado gives you healthy fats. This mix makes it a balanced and nourishing meal! The total time for this recipe is 40 minutes. You will spend about 10 minutes on prep. Cooking the sweet potatoes and chickpeas takes around 25-30 minutes in the oven. It’s quick and easy for busy days! You can use canned sweet potatoes, but fresh ones give better texture. If you choose canned, drain and rinse them well. Then, skip the roasting step. Just warm them up in a pan before adding to your bowl. Yes, you can serve this Buddha bowl cold! It makes a great lunch option. Just let the roasted veggies cool down after cooking. Then, mix everything together and enjoy it cold. It tastes delicious either way! This blog post guides you through creating a tasty Buddha bowl. You learned about the key ingredients, easy steps to prepare, and tips for perfecting your meal. With protein options and dressings, you can customize each bowl to your liking. Remember to store leftovers properly for later enjoyment. Enjoy your healthy and fresh dish, packed with flavors and nutrients!

Sweet Potato Chickpea Buddha Bowl

Experience a burst of flavor with this Sweet Potato Chickpea Buddha Bowl! Packed with roasted sweet potatoes, seasoned chickpeas, fresh greens, creamy avocado, and a zesty tahini dressing, it's the perfect healthy meal. Discover how easy it is to whip up this nutritious dish in just 40 minutes.
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 can (15 oz) chickpeas, thoroughly drained and rinsed

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Sea salt and freshly ground black pepper, to taste

4 cups fresh spinach or a mix of favorite greens

1 ripe avocado, sliced into wedges

1/4 cup tahini

2 tablespoons freshly squeezed lemon juice

2 tablespoons water (more as needed for desired dressing consistency)

Toasted sesame seeds, for garnish

Chopped fresh herbs (such as cilantro or parsley), for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot enough for roasting.

    Prepare the Sweet Potatoes and Chickpeas: On a large baking sheet lined with parchment paper, combine the cubed sweet potatoes and rinsed chickpeas. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, and season generously with sea salt and black pepper. Toss everything until the sweet potatoes and chickpeas are evenly coated.

      Roast the Vegetables: Arrange the mixture in a single layer on the baking sheet. Roast in the preheated oven for approximately 25-30 minutes, or until the sweet potatoes are tender and begin to caramelize. Stir halfway through the cooking time for even roasting.

        Make the Tahini Dressing: In a small mixing bowl, whisk together the tahini, freshly squeezed lemon juice, and water until you achieve a smooth consistency. If the dressing is too thick, add additional water a teaspoon at a time to reach your desired texture. Taste and add sea salt as needed.

          Assemble the Buddha Bowl: In four serving bowls, scoop a generous handful of fresh spinach or mixed greens as the base. Top each bowl with an even distribution of the roasted sweet potatoes and chickpeas.

            Add Avocado: Artfully arrange avocado slices on top of your roasted vegetable mix, adding a creamy texture.

              Drizzle with Dressing: Generously drizzle the tahini dressing over each bowl, allowing it to cascade over the ingredients.

                Garnish and Serve: Finish with a sprinkle of toasted sesame seeds and a handful of freshly chopped herbs for added flavor. Serve immediately while the bowl is warm for the best experience.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 4