BiteSaavy
BiteSaavy recipe

Spiced Chickpea and Sweet Potato Buddha Bowl

A vibrant dairy-free bowl combining roasted sweet potatoes, spiced chickpeas, and fresh greens with a tangy tahini dressing.

Dairy Free 15 min prep 30 min cook Serves 2 Dairy Free Vegan Gluten Free
Spiced Chickpea and Sweet Potato Buddha Bowl

Ingredients

  • sweet potato
    300 10.5 peeled and cubed (g)
  • canned chickpeas
    240 1 drained and rinsed (g/cup)
  • olive oil
    15 1 divided (ml/tbsp)
  • smoked paprika
    2 0.5 tsp
  • ground cumin
    2 0.5 tsp
  • fresh spinach
    60 2 washed (g/cups)
  • baby kale
    30 1 washed (g/cups)
  • tahini
    30 2
  • lemon juice
    15 1 freshly squeezed (ml/tbsp)
  • water
    30 2 for thinning tahini dressing (ml/tbsp)
  • garlic clove
    1 1 minced
  • salt
    2 0.5 tsp, divided
  • black pepper
    1 0.25 tsp

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Toss sweet potato cubes with half the olive oil, smoked paprika, cumin, 1 tsp salt, and pepper.
  • 3
    Spread sweet potatoes on a baking sheet and roast for 25 minutes, flipping halfway.
  • 4
    Toss chickpeas with remaining olive oil and 1 tsp salt; add to baking sheet and roast last 10 minutes.
  • 5
    Whisk tahini, lemon juice, water, minced garlic, and a pinch of salt to make dressing.
  • 6
    Divide spinach and kale between bowls; top with roasted sweet potatoes and chickpeas.
  • 7
    Drizzle tahini dressing over the bowls and serve immediately.

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