Sweet Potato Buddha Bowl Recipe
A colorful, nutrient-dense Buddha bowl featuring roasted sweet potatoes, chickpeas, and fresh veggies, topped with a creamy tahini dressing.
Ingredients
For the Bowl:
- 2 medium sweet potatoes diced
- 1 can 15 oz chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp cumin
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice
- 2 cups fresh spinach or kale
- ½ cup shredded carrots
- ½ avocado sliced
For the Dressing:
- ¼ cup tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 garlic clove minced
- 2 tbsp water to thin
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Meanwhile, toss chickpeas with a drizzle of olive oil and a pinch of salt.
- Roast chickpeas on a separate baking sheet for 15-20 minutes until crispy.
- Cook quinoa or rice according to package instructions.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, water, and salt.
- Assemble bowls with a base of quinoa or rice.
- Add roasted sweet potatoes, chickpeas, spinach, carrots, and avocado.
- Drizzle with tahini dressing and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: 420
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Vitamin A: 80%
- Iron: 20%
- Folate: 25%
- Magnesium: 22%
- Potassium: 18%
Tips for the Best Buddha Bowl
- Roast everything together to save time.
- Add a handful of nuts or seeds for extra crunch.
- Swap quinoa for farro or bulgur for variety.