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Vegan Sweet Potato Chickpea Buddha Bowl (gluten free)


  • Author: Amy
  • Total Time: 35 minutes
  • Yield: 2-3 1x
  • Diet: Vegan

Description

This roasted Sweet Potato Chickpea Buddha Bowl is a wonderful healthy meal that everyone can enjoy! It is great for meal prep, totally customisable and it is both vegan and gluten free! 


Ingredients

Scale

For the sweet potatoes and chickpeas

  • 1 medium sweet potato – cut into 1-inch cubes
  • 1 tablespoon plus 2 teaspoons olive oil – divided
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 (15 ounce) can chickpeas – drained and rinsed

For the spinach

  • 2 teaspoons olive oil
  • 1 clove of garlic – peeled and minced
  • 2 cups fresh spinach
  • Pinch of salt
  • Pinch of pepper

For the tahini dressing

  • 1/4 cup tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 clove of garlic – peeled and minced
  • Pinch of salt
  • Pinch of black pepper
  • Water to thin out if needed

For the buddha bowls

  • 1 cup cooked brown rice
  • Pickled red onion – optional

Instructions

  1. Roast the sweet potatoes and chickpeas. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Add the potatoes to the baking sheet, drizzel them with 1 tablespoon  olive oil and toss. Combine the garlic powder, Chili Powder, salt and pepper in a small bowl. Sprinkle 1/2 of the seasoning over the potatoes and toss to coat them all. Place the potatoes into the preheated oven and cook for 15 minutes.
  2. After 15 minutes, make room on the pan for the chickpeas and add the chickpeas to the pan with the potatoes. Drizzle the chickpeas with olive oil and toss. Sprinkle the chickpeas with the remaining seasoning and toss again to coat them all. Place the pan back into the oven and cook for 15 more minutes.
  3. Sauté the spinach. Heat a pan with oil to medium heat on the stovetop. Add the garlic and sauté for 1 minute. Add in the spinach and cook until wilted then season with salt and pepper. Set aside.
  4. Mix up the tahini dressing. Add all dressing ingredients to a mason jar fitted with a lid and shake or whisk in a bowl. Add water if needed to thin out dressing.
  5. Build your buddha bowl. Add some cooked rice to a round bowl. Spoon some of the roasted sweet potato, chickpeas and spinach around the rice in the bowl. Top with pickled red onion and a drizzle of the tahini dressing.

Notes

  • Start with your grains, you can also use cauliflower rice, which I LOVE!
  • Prep the ingredients beforehand and keep them in the refrigerator then build you bowls and add the dressing when you are ready to serve them.
  • Add any proteins you like. This recipe is great with crispy chickpeas but crispy tofu or black beans will also work.
  • Use leftovers to build your buddha bowls. Any leftover grains, veggies or proteins will totally work and make fun leftover meal.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Healthy Dinner Ideas
  • Method: Oven Roasted
  • Cuisine: American