Sweet Potato Chickpea Buddha Bowl

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This post contains offshoot joins, which implies I procure a little commission on the off chance that you purchase any items through those connections. I just connect to items I completely love and use myself. Much obliged to you for making Eat With Clarity conceivable!

This yam buddha bowl is a genuine OG Eat With Clarity formula. I posted it soon after I propelled the blog, yet it’s been needing a significant makeover and update.

This formula is pretty much the equivalent, with a couple of increases to make it progressively tasty. New flavors, simmered onion, consummately cooked yam makes this vegetarian bowl stand-out.

Sweet Potato Chickpea Buddha Bowl
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Sweet Potato Chickpea Buddha Bowl

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Recipe by eatwithclarityCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

1

bowl
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This sweet potato chickpea buddha bowl is an easy and delicious way to pack a lot of nutrition and flavor into one bowl

Ingredients

  • Base:

  • 2 cups cooked quinoa

  • 1 head kale, stems removed

  • 1 avocado 

  • 1 large red onion

  • 1 batch lemon garlic tahini dressing

  • Chickpeas:

  • 1 can chickpeas, drained and rinsed

  • 1 tbsp olive oil

  • 1/2 tsp cumin

  • 1 tsp paprika

  • 3/4 tsp garlic powder

  • 1/2 tsp salt

  • Sweet Potatoes:

  • 2 medium sweet potatoes, peeled (about 4 cups chopped)

  • 2 tbsp olive oil

  • 2 tbsp nutritional yeast

  • 1/2 tsp salt

  • 1 tsp paprika

Directions

  • Preheat oven to 425 degrees Fahrenheit.
  • Wash and peel your sweet potatoes and cut into large chunks. They can be as big or as small as you like, but bigger will take longer to cook. I usually do about 1 inch cubes.
  • Add to a bowl and drizzle with olive oil and seasonings and add to a baking sheet lined with parchment paper or a silicone baking mat.
  • Peel and chop the onion into strips and add to the baking sheet.
  • Roast for about 25-30 minutes or until the edges of the potatoes are golden brown and they can be easily pierced with a fork.
  • While the sweet potatoes are roasting, heat a skillet over medium heat.
  • Add the drained chickpeas to a mixing bowl and toss with the seasonings.
  • Once the skillet is hot, add 1 tbsp oil and the seasoned chickpeas and sauté, stirring frequently for about 10 minutes. They are done when they’re warmed up and slightly browning on the outside.
  • Transfer the chickpeas to a bowl and set aside. In the same pan (no need to clean it) add the de-stemmed and chopped kale and saute for 2 minutes to allow it to wilt slightly. This will just make it less tough and easier to chew!
  • To serve, add a bed of cooked quinoa to a bowl and top with the kale, chickpeas, roasted onion, sweet potatoes, avocado, and drizzle with the tahini dressing.

Notes

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