Okay, so you’re craving something healthy, but like… *actually* crave-worthy, right? Not just another boring salad? That’s where this Sweet Potato Chickpea Buddha Bowl comes in! Seriously, it’s a flavor explosion, and the best part? It’s ready in, like, 30 minutes. Total win!
I’m all about quick and easy these days. Who isn’t? And this recipe is a lifesaver. Plus, it’s totally vegan, which is a bonus. I used to think vegan food was all rabbit food, but then I discovered Buddha bowls. Oh. My. Goodness. Talk about a game changer! You can throw practically anything in them, and they always taste amazing. But this Sweet Potato Chickpea Buddha Bowl? It’s my current obsession. The sweet potatoes, the crispy chickpeas… Ugh, I’m getting hungry just thinking about it!
Trust me, you NEED this in your life. It’s the perfect mix of sweet, savory, and satisfying. So, ditch the takeout and let’s get cooking!
Why You’ll Love This Sweet Potato Chickpea Buddha Bowl
Quick and Easy Meal
Seriously, you can whip this up faster than ordering pizza! We’re talking 30 minutes from start to finish. That’s it! Perfect for those busy weeknights when you just can’t even with cooking.
Packed with Flavor and Nutrients
This isn’t just a pretty bowl – it’s good for you! You’ve got the sweetness of the potatoes, the spice from the chickpeas, and all those vitamins from the kale and broccolini. It’s a party in your mouth *and* a boost for your body!
Perfectly Plant-Based
Yup, this Sweet Potato Chickpea Buddha Bowl is totally vegan! No meat, no dairy, no problem! It’s a delicious way to get your plant-based protein and feel good about what you’re eating.
Ingredients for Your Sweet Potato Chickpea Buddha Bowl
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Sweet Potato Chickpea Buddha Bowl. Don’t worry, it’s mostly stuff you probably already have!
- 2 Tbsp olive, melted coconut, or avocado oil (I usually go for olive oil, but you do you!)
- 1/2 medium red onion, sliced in wedges (not too thick, okay?)
- 2 small sweet potatoes, halved (make sure they’re roughly the same size so they cook evenly!)
- 1 bundle broccolini, large stems removed, chopped (you can use broccoli if you’re not a broccolini fan)
- 2 big handfuls kale, larger stems removed (curly or lacinato, your call!)
- 1/4 tsp salt and pepper (for the veggies)
- 1 15-ounce can chickpeas, drained, rinsed, and patted dry (seriously, pat them dry! Crispy chickpeas are the goal!)
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp salt and pepper (for the chickpeas)
- 1/2 tsp oregano (optional, but I love it!)
- 1/4 tsp turmeric (also optional, for a little extra somethin’ somethin’)
- 1/4 cup tahini (make sure it’s runny, not all hard and clumpy)
- 1 Tbsp maple syrup (the real stuff, please!)
- 1/2 medium lemon, juiced (freshly squeezed is always best)
- 2-4 Tbsp hot water to thin (you’ll probably need this, tahini can be thick!)
How to Make a Sweet Potato Chickpea Buddha Bowl
Roasting the Sweet Potatoes and Vegetables
Okay, first things first: crank that oven up to 400 degrees F (204 C). While it’s heating, grab your sweet potatoes and onions. Lay ’em out on a baking sheet (no need for parchment!). Drizzle with a bit of oil – don’t be shy! Make sure the cut sides of the sweet potatoes are coated and facing down. Bake for 10 minutes, then flip the sweet potatoes, add the broccolini, another drizzle of oil, and a sprinkle of salt and pepper. Bake another 8-10 minutes, then toss in the kale, a *tiny* bit more oil, and another pinch of salt and pepper. Bake for a final 4-5 minutes, until the kale is wilted but not burnt. We’re going for tender-crisp veggies here!
Preparing the Crispy Chickpeas
While the veggies are roasting, let’s get those chickpeas crispy! Heat a big ol’ skillet over medium heat. Toss the drained and dried chickpeas with the cumin, chili powder, garlic powder, salt, pepper, oregano (if you’re using it), and turmeric (if you’re feeling fancy). Once the skillet’s hot, add a tablespoon of oil and the chickpeas. Sauté, stirring like crazy, until they’re browned and fragrant – about 10 minutes. Watch them carefully! If they’re browning too fast, lower the heat. If nothing’s happening, crank it up a bit. We want crispy, not burnt, chickpeas!
Making the Tahini Maple Sauce
This sauce is the bomb, I tell ya! Just whisk together the tahini, maple syrup, and lemon juice in a bowl. It’ll probably be super thick at first. That’s where the hot water comes in! Add it a tablespoon at a time, whisking until you get a nice, pourable sauce. Taste and adjust – more lemon for tang, more maple for sweetness. You do you!
Assembling Your Sweet Potato Chickpea Buddha Bowl
Alright, the moment we’ve been waiting for! Slice those sweet potatoes into bite-sized pieces. Divide the roasted veggies between your serving bowls, pile on the crispy chickpeas, and drizzle generously with that amazing tahini maple sauce. Boom! You’ve got yourself a delicious and healthy Sweet Potato Chickpea Buddha Bowl. Enjoy!
Tips for the Best Sweet Potato Chickpea Buddha Bowl
Want to take your Sweet Potato Chickpea Buddha Bowl from “good” to “OMG AMAZING”? Here are a few tricks I’ve learned along the way!
First, don’t overcrowd the baking sheet! Give those veggies some space so they can roast properly, not steam. If you have to, use two baking sheets. Trust me, it makes a difference!
Next, crispy chickpeas are KEY. Make sure they’re super dry before you sauté them, and don’t be afraid to let them get a little browned. That’s where the flavor is!
And finally, that tahini maple sauce? Taste it! Adjust it! Make it your own! More lemon? Go for it! A pinch of red pepper flakes for some heat? Why not?! This Sweet Potato Chickpea Buddha Bowl is all about YOU!
Sweet Potato Chickpea Buddha Bowl Variations
Okay, so you’ve made the basic Sweet Potato Chickpea Buddha Bowl and you’re like, “This is amazing, but what if…?” I hear you! That’s the beauty of Buddha bowls – they’re totally customizable! You can swap out veggies, add different spices, or even change up the protein. It’s all good!
Feeling a little adventurous? Try adding some roasted Brussels sprouts or cauliflower to the mix. Or, swap out the kale for spinach or arugula. For a little extra zing, sprinkle some red pepper flakes or a dash of smoked paprika on the chickpeas. Mmm!
And if you’re not feeling the chickpeas, no worries! You could use roasted tofu, edamame, or even some grilled chicken (if you’re not vegan, of course!). The possibilities are endless! Just have fun with it and create your own signature Sweet Potato Chickpea Buddha Bowl!
Frequently Asked Questions About Sweet Potato Chickpea Buddha Bowl
Got questions? I got answers! Here are a few things folks often ask about this yummy Sweet Potato Chickpea Buddha Bowl:
Q: Can I make this ahead of time?
Totally! Roasting the veggies and making the tahini maple sauce ahead of time is a HUGE timesaver. Just store them separately in the fridge. Then, when you’re ready to eat, just toss everything together. Easy peasy!
Q: How long do leftovers last?
If you store the components separately, the roasted veggies and chickpeas will last for about 3-4 days in the fridge. The tahini maple sauce will keep even longer – up to a week! Just make sure everything’s in airtight containers.
Q: Can I substitute any ingredients?
Absolutely! That’s the beauty of Buddha bowls – they’re super flexible! Don’t like kale? Use spinach! Out of sweet potatoes? Butternut squash works great! Just swap things out based on what you have on hand or what you’re craving.
Q: What if my tahini sauce is too thick?
No problem! Just add a little more hot water, a tablespoon at a time, until you reach your desired consistency. You might also need a touch more maple syrup or lemon juice to balance the flavors. Taste as you go!
Storing and Reheating Your Sweet Potato Chickpea Buddha Bowl
Got leftovers? Lucky you! The best way to keep your Sweet Potato Chickpea Buddha Bowl tasting fresh is to store everything separately. That way, the chickpeas stay crispy and the veggies don’t get soggy. Just pop ’em in airtight containers in the fridge. When you’re ready to eat, reheat the veggies and chickpeas in a skillet or microwave, then drizzle with fresh tahini sauce. Yum!
Nutritional Information of Sweet Potato Chickpea Buddha Bowl
Heads up: nutrition info can vary based on ingredients and brands, so this is just a friendly estimate, okay?
Enjoyed This Sweet Potato Chickpea Buddha Bowl?
Awesome! I’m so glad! Now, pretty please, leave a comment below and let me know what you think! And if you *really* loved it, give it a rating and share it with your friends! Sharing is caring, right?
Print
Sweet Potato Chickpea Buddha Bowl: 30-Minute Bliss
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Bowl
- Method: Roasting, Sautéing
- Cuisine: Mediterranean-inspired
- Diet: Vegan
Description
A flavorful and filling Sweet Potato Chickpea Buddha Bowl ready in 30 minutes. This plant-based meal includes roasted sweet potatoes, onion, kale, crispy chickpeas, and a tahini maple sauce.
Ingredients
- 2 Tbsp olive, melted coconut, or avocado oil
- 1/2 medium red onion sliced in wedges
- 2 small sweet potatoes halved
- 1 bundle broccolini large stems removed, chopped
- 2 big handfuls kale larger stems removed
- 1/4 tsp salt and pepper
- 1 15 ounce can chickpeas drained, rinsed and patted dry
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp salt and pepper
- 1/2 tsp oregano optional
- 1/4 tsp turmeric optional
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 medium lemon juiced
- 2–4 Tbsp hot water to thin
Instructions
- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven, flip sweet potatoes, and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they are browning too quickly, turn down heat. If there isnt much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
- Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
Notes
- Nutrition information is a rough estimate calculated with sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
