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Vegan Sweet Potato Chickpea Buddha Bowl

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550
A nourishing and colorful vegan bowl packed with roasted sweet potatoes, chickpeas, kale, and quinoa, drizzled with lemon tahini dressing.

Ingredients

Grains

  • 2 cups cooked quinoa

Vegetables

  • 1 head kale (stems removed)
  • 1 avocado avocado
  • 1 large red onion
  • 2 medium sweet potatoes (peeled, about 4 cups chopped)

Legumes & Seasonings

  • 1 can chickpeas (drained and rinsed)
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt

Nutritional Yeast

  • 2 tablespoons nutritional yeast

Instructions 

  • Preheat oven to 425°F (220°C).
  • Peel and chop sweet potatoes, toss with 1 tbsp olive oil and seasonings, then roast for 25-30 minutes.
  • While roasting, sauté chickpeas with seasonings in 1 tbsp olive oil until browned, then set aside.
  • Wilt kale in the same pan for 2 minutes. Assemble bowls with quinoa, kale, chickpeas, roasted sweet potatoes, and sliced avocado. Drizzle with lemon tahini dressing.

Notes

Feel free to add your favorite toppings like seeds or hot sauce for extra flavor.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Buddha Bowl, Chickpeas, Sweet Potato