Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sweet Potato Chickpea Buddha Bowl with Tahini-Maple Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 88 reviews

A vibrant and nourishing Sweet Potato Chickpea Buddha Bowl featuring roasted sweet potatoes, broccolini, kale, and crispy spiced chickpeas, all topped with a creamy tahini-maple sauce. This 30-minute recipe offers a wholesome, plant-based meal packed with flavor and texture, perfect for a healthy lunch or dinner.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Vegetables

  • 2 Tbsp olive, melted coconut, or avocado oil
  • 1/2 medium red onion, sliced in wedges
  • 2 small sweet potatoes, halved
  • 1 bundle broccolini, stems removed and chopped
  • 2 big handfuls kale, stems removed
  • 1/4 tsp salt
  • 1/4 tsp pepper

Chickpeas

  • 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp oregano (optional)
  • 1/4 tsp turmeric (optional)

Tahini Sauce (Optional)

  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1/2 medium lemon, juiced
  • 2-4 Tbsp hot water (to thin sauce)

Instructions

  1. Preheat and prepare vegetables: Preheat your oven to 400°F (204°C). Arrange the halved sweet potatoes and sliced red onions on a bare baking sheet. Drizzle with some of the oil, making sure the sweet potato flesh is well coated and place them skin side down on the sheet for even roasting.
  2. First bake cycle: Bake the sweet potatoes and onions for 10 minutes. Then remove the sheet from the oven and flip the sweet potatoes to roast the other side. Add the chopped broccolini to the sheet, drizzle with oil and season with a pinch of salt and pepper.
  3. Second bake cycle: Return the baking sheet to the oven and roast for an additional 8-10 minutes. Next, remove the sheet and add kale, drizzle lightly with oil, and season with salt and pepper.
  4. Final bake: Bake the kale for another 4-5 minutes until it softens and all vegetables are tender. Remove the baking sheet and set the vegetables aside.
  5. Prepare and sauté chickpeas: While the vegetables roast, combine chickpeas in a mixing bowl with cumin, chili powder, garlic powder, salt, pepper, oregano, and turmeric (if using). Heat a large skillet over medium heat and add 1 Tbsp oil. Once hot, add the spiced chickpeas and sauté, stirring frequently for about 10 minutes. Adjust heat as needed to achieve golden brown, crispy chickpeas. Remove from heat and set aside.
  6. Make tahini-maple sauce: In a small bowl, whisk together tahini, maple syrup, and lemon juice. Gradually add hot water, 1 tablespoon at a time, whisking until you reach a smooth, pourable consistency. Set the sauce aside.
  7. Assemble the bowls: Slice the roasted sweet potatoes into bite-sized pieces. Divide the roasted vegetables between 3 bowls, top each with crispy chickpeas, and drizzle with the tahini-maple sauce.
  8. Serve and store: Serve the bowls fresh for best taste and texture. Leftovers can be stored in the fridge for 3-4 days.

Notes

  • Nutrition information is estimated and includes the tahini sauce.
  • Use oil of choice such as olive, coconut, or avocado oil for roasting and sautéing.
  • Optional spices turmeric and oregano add extra flavor but can be omitted.
  • Leftovers store well refrigerated and can be reheated gently.
  • The tahini sauce adds a creamy, slightly sweet contrast to the spiced vegetables and chickpeas.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Entrée
  • Method: Roasting
  • Cuisine: Gluten-Free, Vegan
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/sweet-potato-chickpea-buddha-bowl-with-tahini-maple-sauce-recipe/