Roasted Buddha Bowl with Sweet Potato, Brussels Sprouts, Red Cabbage, and Chickpeas
This vibrant and nourishing Buddha bowl is packed with wholesome ingredients- roasted sweet potato, crispy Brussels sprouts, crunchy red cabbage, and protein-rich chickpeas. Tossed with a zesty tahini dressing, it's a delicious and satisfying meal that offers a perfect balance of flavors and textures.
ingredients
- 2 medium-sized sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 small head of red cabbage, shredded
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- For the tahini dressing: - 1/4 cup tahini - 2 tablespoons lemon juice - 1 tablespoon maple syrup - 2 tablespoons water - Salt and pepper, to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large mixing bowl, combine the sweet potato cubes, Brussels sprouts, red cabbage, and chickpeas.
- 3.
Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well to coat evenly.
- 4.
Spread the mixture onto a large baking sheet in a single layer.
- 5.
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly browned.
- 6.
Meanwhile, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, salt, and pepper until smooth and creamy.
- 7.
Once the roasted vegetables are done, remove from the oven and let them cool slightly.
- 8.
Divide the roasted vegetables and chickpeas into four bowls.
- 9.
Drizzle each bowl generously with the tahini dressing.
- 10.
Serve the roasted Buddha bowls warm and enjoy!
