Sweet Potato Chickpea Buddha Bowl
A colorful vegan buddha bowl with roasted sweet potatoes, crispy spiced chickpeas, and a luscious tahini-maple drizzle.
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Servings
3
Calories
474/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 2 whole sweet potatoes
- 0.5 whole red onion
- 2 tbsp olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 bunch broccolini
- 2 cup kale
- 15 oz chickpeas
- 1 tsp cumin
- 0.75 tsp chili powder
- 0.75 tsp garlic powder
- 0.25 cup tahini
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 3 tbsp hot water
Roast the Vegetables
Heat the oven to 400 degrees F. Arrange sweet potato halves and red onion wedges on a lined baking sheet, drizzle with oil, and season lightly. Place sweet potatoes flesh-side down and roast for 10 minutes.
Add Broccolini and Kale
Flip the sweet potatoes, then scatter chopped broccolini on the sheet. Drizzle with a bit more oil and season. Roast another 8 to 10 minutes, then add torn kale leaves, toss gently with oil, and bake 4 to 5 more minutes until kale is lightly crisp.
Crisp the Spiced Chickpeas
While veggies roast, drain and rinse the chickpeas, then pat dry. Toss with cumin, chili powder, garlic powder, salt, pepper, and optional oregano and turmeric. Heat a tablespoon of oil in a skillet over medium heat and saute the chickpeas for about 10 minutes, stirring often, until golden and fragrant.
Make the Tahini-Maple Sauce
Whisk together tahini, maple syrup, and lemon juice in a small bowl. Stream in hot water a tablespoon at a time, stirring until the dressing is pourable and smooth.
Assemble the Bowls
Slice the roasted sweet potatoes into bite-sized pieces. Divide the roasted vegetables among bowls, top with spiced chickpeas, and drizzle generously with the tahini-maple sauce. Serve immediately for best texture.
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Open in AppTips & Variations
- Pat chickpeas very dry before seasoning for maximum crispiness.
- Use parchment paper on the baking sheet for easier cleanup.
Frequently Asked Questions
- Can I meal prep this bowl?
- Yes, roast the vegetables and make the sauce ahead. Store separately and assemble when ready to eat.
- What can I use instead of tahini?
- Almond butter or cashew butter works well as a substitute in the sauce.
Recipe inspired by the original at minimalistbaker.com. Ingredients and factual cooking data extracted; instructions independently written.
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