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Roasted Sweet Potato and Marinated Chickpea Buddha Bowl with Garlic-Tahini Dressing

Sometimes you just crave a big bowl of wholesome goodness. A Buddha bowl, also sometimes known as a Nourish Bowl, got its name from the fact that it is a wholesome full meal, usually without meat that contains vegetables, some type of carb, protein and healthy fats.

My buddha bowl had a bed of sauteed kale, roasted sweet potatoes with rosemary and thyme, and some paprika marinated chickpeas that I coated with some olive oil, smoked paprika and a squirt of lime and salt. I topped this Buddha Bowl with some cherry tomatoes and a garlic-tahini dressing that is super simple to make. I also had this with some avocado. You could leave the kale raw, but I find kale more palatable when it is slightly sauteed.

I packed this for lunch for the week and it was so great having such a flavorful blend of cooked veggies when I was busy at work. I have to say I much prefer this to salads!

You are getting a healthy dose of protein and Iron from the chickpeas and kale, good carbs and nutrients from the sweet potatoes and tomatoes and healthy fats from the tahini dressing. Preparing all the ingredients takes time, but there is no cook time as you just need to assemble! I am sure you will love this bowl!

Garlic-Tahini Dressing

This dressing is so delicious and easy to make. I just combined 1/4 cup of tahini or sesame seed paste, 2 tbsp of lemon juice, 1 clove of garlic, salt and water and I blended it in a bullet cup until it was smooth and creamy. The dressing provides a good dose of healthy fats that will keep you fuller for longer. It keeps in the refrigerator for about a week.

Print Recipe

Roasted Sweet Potato and Marinated Chickpea Buddha Bowl

Prep Time20 minutes
Cook Time5 minutes
Servings: 3 bowls

Ingredients

  • 1 16 oz can chickpeas (or 1 cup cooked chickpeas)
  • 2 sweet potatoes peeled and cut into small squares
  • 1 bunch kale
  • 1 container cherry or grape tomatoes sliced in half

Garlic Tahini Dressing

  • 1/4 cup tahini paste
  • 1/2 lemon
  • 1-2 tsp maple syrup optional

Instructions

  • Preheat the oven to 400 degrees
  • On a sheet pan, drizzle some olive oil over the sweet potatoes and season with some dried or fresh rosemary and thyme, 1 tsp salt and optionally, some crushed red pepper flakes.
  • Bake for 20-25 minutes until golden brown and crispy on the edges.

Prepare the chickpeas

  • While the sweet potato is roasting, drain and rinse the chickpeas and place in a mixing bowl.
  • Add 3 tbsp olive oil and a squirt of lemon juice.
  • Add 1 tsp salt and about 1 tbsp smoked paprika and stir.
  • Allow this to stand for at least 10 minutes so the flavors blend.

Garlic Tahini Dressing

  • In a food processor or bullet blender, combine 1/4 cup tahini, 2 tbsp lemon juice, salt and about 1/4 cup water.
  • Blend to combine.
  • Taste and adjust seasoning, adding more lemon juice if desired and 1-2 tsp maple syrup.
  • Blend once more until creamy adding water if necessary.

Prepare the Kale

  • Roughly chop the kale once thoroughly cleaned
  • In a pan, saute for 3-4 minutes with olive oil until bright green.

Assemble the Buddha Bowl

  • Place 1 layer of kale
  • Add sweet potatoes, chickpeas and cherry tomatoes
  • Top with garlic tahini dressing

Notes

Other optional toppings: sunflower seeds, other nuts, purple cabbage or avocado 

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