Description
A hearty and flavorful plant-based bowl featuring roasted sweet potatoes, spiced chickpeas, and fresh greens.
Ingredients
Scale
- 1 large sweet potato, cubed
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and black pepper to taste
- 4 cups mixed greens
- 1/4 cup cooked quinoa
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Preheat your oven to 400°F (200°C).
- Toss sweet potato cubes and chickpeas with olive oil, cumin, paprika, cayenne pepper, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until sweet potatoes are tender and chickpeas are slightly crispy.
- While vegetables roast, prepare the tahini dressing by whisking together tahini, lemon juice, and water until smooth. Add more water if needed to reach desired consistency.
- Assemble the bowls by dividing mixed greens, roasted sweet potatoes, spiced chickpeas, and cooked quinoa among serving bowls.
- Drizzle with tahini dressing.
Notes
- For extra flavor, add a sprinkle of fresh cilantro or parsley before serving.
- You can substitute other vegetables like broccoli or cauliflower for the sweet potato.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 15g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
Keywords: Buddha bowl, chickpea, sweet potato, vegetarian, healthy, vegan, plant-based, quinoa, tahini