Spicy Chickpea and Sweet Potato Buddha Bowl
A hearty and nutritious Buddha bowl filled with spiced chickpeas, roasted sweet potatoes, and fresh greens. Perfect for a filling meal any day of the week!
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Ingredients
Yields 4 servings
- (1) large sweet potato
- (1 can / 15 oz) chickpeas, drained and rinsed
- (2 tbsp) olive oil
- (1 tsp) smoked paprika
- (1 tsp) cumin
- (1/2 tsp) cayenne pepper
- (1/2 tsp) salt
- (1) avocado, sliced
- (2 cups) spinach or mixed greens
- (1/4 cups) tahini
- (1 tbsp) lemon juice
- (2 tbsp) water
- (1) lemon, cut into wedges
Instructions
- 1
Preheat your oven to 400°F (200 °C).
- 2
Peel and cube the (1) large sweet potato into bite-sized pieces.
- 3
In a mixing bowl, toss the sweet potato cubes with (1 tbsp) olive oil and (1/2 tsp) salt. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.
- 4
Meanwhile, in another bowl, combine the (1 can) chickpeas with (1 tbsp) olive oil, (1 tsp) smoked paprika, (1 tsp) cumin, (1/2 tsp) cayenne pepper, and (1/2 tsp) salt. Mix well to coat.
- 5
After the sweet potatoes have been roasting for about 15 minutes, add the chickpeas to the same baking sheet and continue roasting for an additional 20 minutes until the chickpeas are crispy and golden.
- 6
While the sweet potatoes and chickpeas are roasting, prepare the tahini dressing by whisking together (1/4 cup) tahini, (1 tbsp) lemon juice, and (2 tbsp) water in a small bowl. Adjust the consistency with more water if needed.
- 7
To assemble the bowl, start with a base of (2 cups) spinach or mixed greens. Top with the roasted sweet potatoes and chickpeas, and add slices of (1) avocado.
- 8
Drizzle the tahini dressing over the top and serve with lemon wedges on the side.
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