Description
This Vegan Sweet Potato Chickpea Buddha Bowl is a nutritious, flavorful meal packed with roasted sweet potatoes, spiced chickpeas, sautéed kale, creamy avocado, and protein-rich quinoa. Drizzled with a tangy lemon tahini dressing, it offers a perfect balance of textures and vibrant colors, making it an ideal vegan, gluten-free dish suitable for meal prep or a wholesome weeknight dinner.
Ingredients
Units
Scale
Grains and Greens
- 2 cups cooked quinoa
- 1 head kale, stems removed and chopped
Vegetables
- 2 medium sweet potatoes, peeled and chopped (about 4 cups)
- 1 large red onion, peeled and sliced into strips
- 1 avocado
Chickpeas and Seasonings
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil (for chickpeas)
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
Roasting Sweet Potatoes
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1 teaspoon paprika
Dressing
- 1 batch lemon tahini dressing (see linked recipe)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes and onions.
- Prepare sweet potatoes: Wash, peel, and cut the sweet potatoes into approximately 1-inch cubes for even roasting. Larger pieces take longer, so adjust size as preferred.
- Toss sweet potatoes with seasoning: In a large bowl, combine the chopped sweet potatoes with 2 tablespoons olive oil, 2 tablespoons nutritional yeast, 1/2 teaspoon salt, and 1 teaspoon paprika until evenly coated.
- Prepare onions: Peel and slice the red onion into strips and add them to a parchment-lined or silicone mat–lined baking sheet along with the seasoned sweet potatoes.
- Roast vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, until the sweet potato edges are golden brown and can be easily pierced with a fork.
- Season chickpeas: While vegetables roast, add the drained chickpeas to a bowl and toss with 1/2 teaspoon cumin, 1 teaspoon paprika, 3/4 teaspoon garlic powder, and 1/2 teaspoon salt, ensuring they are well coated.
- Sauté chickpeas: Heat a skillet over medium heat, add 1 tablespoon olive oil, then the seasoned chickpeas. Sauté, stirring frequently, for about 10 minutes, until they warm through and start to brown slightly.
- Sauté kale: Using the same skillet (no need to clean), add the de-stemmed, chopped kale. Cook for 2 minutes over medium heat until it wilts slightly and becomes easier to eat.
- Assemble the bowl: Place a bed of cooked quinoa in each bowl, then top with the sautéed kale, roasted sweet potatoes, onions, spiced chickpeas, and sliced avocado.
- Dress and serve: Drizzle with lemon tahini dressing generously, then serve warm or at room temperature.
Notes
- This bowl is vegan, gluten-free, and perfect for meal prep—make components ahead and assemble when ready.
- Adjust spices to suit your taste preferences or add additional toppings like seeds or nuts for extra crunch.
- Use firm or ripe avocados based on preference; add just before serving to prevent browning.
- The lemon tahini dressing can be made ahead and stored in the refrigerator for up to one week.
- For a spicier kick, add cayenne pepper or chili flakes to the chickpea seasoning.
Nutrition
- Serving Size: 1 bowl
- Calories: 405 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 9.4 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9.6 g
- Protein: 14.1 g
- Cholesterol: 0 mg
