Sweet Potato and Chickpea Buddha Bowl - Vegan
The Roasted Sweet Potato and Chickpea Bliss Bowl is a nutritional powerhouse, bringing together the earthy sweetness of roasted sweet potatoes and the satisfying crunch of chickpeas. Paired with fresh mixed greens, vibrant red cabbage, crunchy shredded carrots, and creamy avocado, this Buddha bowl offers a delightful symphony of textures and flavors.
Ingrédients
- 2 medium sweet potatoes, diced
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed greens
- 1/2 cup quinoa, cooked
- 1/4 cup red cabbage, thinly sliced
- 1/4 cup shredded carrots
- 1 avocado, avocado, sliced
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 cup water
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes and chickpeas with olive oil, smoked paprika, ground cumin, salt, and black pepper.
- Spread evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.
- While the sweet potatoes and chickpeas roast, prepare the quinoa according to package instructions.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth.
- Assemble the Buddha bowl by placing mixed greens, cooked quinoa, red cabbage, shredded carrots, roasted sweet potatoes, and chickpeas in a large bowl.
- Top with sliced avocado and drizzle with tahini lemon dressing.
- Serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 420kcal | Carbohydrates: 54g | Protéines: 14g | Fat: 18g | Sucre: 9g
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