If you're looking for a nourishing meal that's both satisfying and vibrant, this Sweet Potato & Chickpea Buddha Bowl is your ticket. Packed with roasted veggies and a creamy tahini dressing, it's as wholesome as it is flavorful. Perfect for a cozy night in or a busy weekday lunch!
Sweet potatoes are the star here, offering a natural sweetness and creamy texture when roasted. They pair wonderfully with the chickpeas, which crisp up in the oven to add a delightful crunch. Olive oil helps everything roast to perfection, while cumin and smoked paprika bring warm, earthy flavors. Quinoa serves as the hearty base of the bowl, soaking up the flavors of the tahini dressing—a tangy blend of lemon juice, maple syrup, and garlic. Finally, the fresh leafy greens, red onion, cherry tomatoes, radishes, and parsley add freshness and color, making each bite exciting.
This bowl is a meal in itself, but you can pair it with a slice of crusty bread for added texture. For a touch of zest, serve alongside a simple citrus salad. If you're feeling fancy, a sprinkle of feta or goat cheese can add a creamy element.
First off, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy clean-up. In a large bowl, toss the cubed sweet potatoes and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on the baking sheet in a single layer. Pop them in the oven and let them roast for about 25-30 minutes. Give them a stir halfway through to ensure even cooking.
While your veggies are roasting, rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa with water, bring it to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
As the quinoa cooks, whisk together the tahini, lemon juice, maple syrup, water, and minced garlic in a small bowl. Season with salt and pepper, adjusting to taste. This dressing ties all the flavors together beautifully.
Now comes the fun part—assembling your bowls! Start by dividing the cooked quinoa among your serving bowls. Layer on the roasted sweet potatoes and chickpeas, then add a generous handful of mixed leafy greens. Scatter the red onion, cherry tomatoes, radishes, and parsley over the top. Finally, drizzle with the tahini dressing right before serving. Enjoy!
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