Description
Indulge in the comforting warmth of a Sweet Potato Chickpea Buddha Bowl, featuring caramelized sweet potatoes, crispy chickpeas, and fresh greens drizzled with zesty lemon dressing. This vibrant dish is not only visually stunning but also packed with nutrients, making it perfect for a cozy dinner or impressing guests. Customize it with your favorite toppings for a unique twist!
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cups fresh spinach or kale
- 1 ripe avocado, sliced
- 2 tbsp olive oil, divided
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, toss diced sweet potatoes with 1 tbsp olive oil, cumin, paprika, salt, and pepper until evenly coated.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes until tender and golden.
- In a skillet over medium heat, sauté rinsed chickpeas in remaining olive oil with salt and pepper until slightly crispy.
- In a large bowl, combine spinach or kale with lemon juice and massage gently.
- In serving bowls, layer roasted sweet potatoes, crispy chickpeas, dressed greens, sliced avocado, and optional toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg