Go Back
In today's fast-paced world, the quest for wholesome, satisfying meals has never been more relevant. The Sweet Potato & Chickpea Harmony Bowl stands out not only for its vibrant colors and textures but also for its incredible nutritional benefits. This dish is a celebration of flavors, bringing together the earthy sweetness of roasted sweet potatoes and the hearty, nutty taste of chickpeas, all while being versatile enough to cater to various dietary preferences. Whether you are a vegan, vegetarian, or simply looking to add more plant-based meals to your diet, this harmony bowl is sure to delight your palate and nourish your body.

Sweet Potato Chickpea Buddha Bowl

Discover the vibrant Sweet Potato & Chickpea Harmony Bowl, a nutrient-packed meal that combines the earthy sweetness of roasted sweet potatoes with the hearty flavor of chickpeas. Perfect for vegans and anyone looking to incorporate more plant-based options into their diet, this dish is versatile and customizable. Enjoy the balance of flavors and textures, along with the numerous health benefits it offers, making it an ideal choice for meal prep or family dinners.
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

4 cups mixed greens (spinach, arugula, or kale)

1 ripe avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled (optional)

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon maple syrup or honey

Water, as needed for tahini dressing

Fresh parsley or cilantro, for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    Prepare the sweet potatoes: In a mixing bowl, toss the cubed sweet potatoes with half of the olive oil, smoked paprika, cumin, salt, and pepper until well-coated. Spread the sweet potatoes on a baking sheet lined with parchment paper.

      Roast the sweet potatoes: Place the baking sheet in the oven and roast for about 25-30 minutes, turning halfway through, until they are tender and slightly caramelized.

        Season the chickpeas: While the sweet potatoes are roasting, in a separate bowl, mix the drained chickpeas with the remaining olive oil, salt, pepper, and an additional pinch of cumin if desired. After the sweet potatoes have been roasting for about 15 minutes, add the seasoned chickpeas to the baking sheet and roast everything together for the final 10-15 minutes until chickpeas are crispy.

          Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), and a pinch of salt. Add water gradually until the dressing reaches your desired consistency.

            Assemble the bowl: In a large serving bowl or individual bowls, place a base of mixed greens. Top with roasted sweet potatoes, crispy chickpeas, avocado slices, cherry tomatoes, and feta cheese if using.

              Drizzle with tahini dressing and sprinkle with fresh parsley or cilantro for garnish. Serve immediately and enjoy the burst of flavors and nourishment!

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4