Description
A vibrant and nutritious Roasted Sweet Potato and Chickpea Buddha Bowl featuring roasted spiced sweet potatoes and chickpeas, fluffy quinoa, fresh spinach, creamy avocado, and a tangy tahini dressing. Perfect for a wholesome and satisfying plant-based meal.
Ingredients
Scale
Roasted Vegetables
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth (for cooking quinoa)
Fresh Vegetables and Toppings
- 2 cups fresh spinach, washed
- 1 ripe avocado, sliced
- Optional toppings: sesame seeds, chopped fresh herbs (like parsley or cilantro)
Tahini Dressing
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons water (for thinning tahini dressing)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for roasting the vegetables.
- Prepare Vegetables: In a large bowl, combine the diced sweet potatoes and rinsed chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss everything well to ensure even coating of spices and oil.
- Roast Vegetables: Spread the coated sweet potatoes and chickpeas evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote even cooking and browning.
- Cook Quinoa: While the vegetables roast, bring the water or vegetable broth to a boil in a pot. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Make Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust water quantity as needed to achieve a drizzling consistency.
- Assemble Buddha Bowl: Divide the cooked quinoa between serving bowls as the base. Top with the roasted sweet potatoes and chickpeas, fresh spinach leaves, and sliced avocado. Drizzle the tahini dressing over the top and sprinkle with optional sesame seeds and fresh herbs to finish.
Notes
- You can substitute vegetable broth with water for cooking quinoa if preferred.
- For added spice, consider adding a pinch of cayenne pepper to the roasted vegetable mix.
- Tahini dressing can be adjusted in thickness by adding more lemon juice or water depending on your preference.
- Serve immediately for the freshest taste, or refrigerate and consume within 2 days.
- This dish is naturally gluten free and vegetarian.
