Creamy Sweet Potato Buddha Bowl
This vibrant Buddha bowl combines roasted sweet potatoes, savory chickpeas, creamy tahini dressing, and ripe avocado for a nourishing and satisfying meal. Packed with flavor and textures, this recipe is a perfect harmony of healthy ingredients that will leave you feeling energized and satisfied.
ingredients
- 2 medium sweet potatoes, cubed
- 1 can of chickpeas, rinsed and drained
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons maple syrup
- 1 ripe avocado, sliced
- Fresh cilantro, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large bowl, toss the sweet potatoes and chickpeas with olive oil, cumin, paprika, salt, and pepper.
- 3.
Spread them onto a baking sheet and roast for 25-30 minutes until the sweet potatoes are tender and chickpeas are crispy.
- 4.
In a small bowl, whisk together tahini, lemon juice, water, maple syrup, salt, and pepper until smooth and creamy.
- 5.
Arrange the roasted sweet potatoes and chickpeas in a bowl. Top with avocado slices and drizzle the tahini dressing over the bowl.
- 6.
Garnish with fresh cilantro and serve the creamy sweet potato Buddha bowl immediately.
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