Description
A hearty and flavorful plant-based bowl featuring spiced chickpeas, roasted sweet potatoes, and fresh greens.
Ingredients
Scale
- 1 large sweet potato, cubed
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 4 cups mixed greens
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- Tahini dressing (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the sweet potato cubes with olive oil, cumin, smoked paprika, turmeric, cayenne pepper (if using), salt, and pepper.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, combine the rinsed chickpeas with a pinch of salt and pepper. You can lightly toast them in a dry skillet for a few minutes if desired.
- Assemble your bowls: Start with a base of mixed greens.
- Top with the roasted sweet potatoes and spiced chickpeas.
- Add chopped red onion and cilantro.
- Drizzle generously with tahini dressing.
Notes
- For a quicker meal, use pre-cooked sweet potato or microwave it until tender before roasting.
- Adjust the spices to your preference.
- Feel free to add other vegetables like broccoli, bell peppers, or spinach.
- 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, vegan, healthy, plant-based, spiced, roasted vegetables, quinoa bowl