Purple Sweet Potato Chickpea Buddha Bowl
This vibrant Buddha Bowl combines the earthy flavors of roasted purple sweet potatoes and seasoned chickpeas, served over a bed of nutritious greens with a zesty tahini dressing. Packed with antioxidants, fiber, and protein, this nourishing bowl is perfect for a healthy and colorful meal.
ingredients
- 2 medium-sized purple sweet potatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 2 tablespoons toasted sesame seeds
- Fresh cilantro, for garnishTahini Dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon water
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Peel and cut the purple sweet potatoes into bite-sized cubes. Place them on a baking sheet.
- 3.
In a bowl, combine the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Drizzle this mixture over the sweet potatoes and toss to coat evenly.
- 4.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly crispy.
- 5.
Meanwhile, in a separate bowl, toss the chickpeas with a little olive oil, salt, and smoked paprika. Spread them on a lined baking sheet and bake for 15 minutes, or until crispy.
- 6.
In a small bowl, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth.
- 7.
Assemble the Buddha Bowls by dividing the mixed greens between two bowls. Top with the roasted purple sweet potatoes, seasoned chickpeas, cherry tomatoes, avocado slices, and toasted sesame seeds.
- 8.
Drizzle the prepared tahini dressing over the bowl and garnish with fresh cilantro.
- 9.
Serve immediately and enjoy this colorful and nourishing meal.
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