Go Back
Print

Vegan Sweet Potato Chickpea Buddha Bowl gluten free

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 550
A vibrant and nutritious vegan Buddha bowl featuring roasted sweet potatoes, chickpeas, sautéed spinach, and a creamy tahini dressing, perfect for a wholesome meal.

Ingredients

Vegetables and grains

  • 1 medium sweet potato (cut into 1-inch cubes)
  • 1 tablespoon olive oil (divided)
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 1 15 ounce can chickpeas (drained and rinsed)
  • 2 teaspoons olive oil
  • 1 clove garlic (peeled and minced)
  • 2 cups fresh spinach
  • Pinch salt
  • Pinch pepper
  • 0.25 cup tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 clove garlic (peeled and minced)
  • Pinch salt
  • Pinch black pepper
  • to taste water (to thin out dressing if needed)
  • 1 cup cooked brown rice

Optional toppings

  • Pinch pickled red onion (optional)

Instructions 

  • Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tbsp olive oil, season with half the spices, and roast for 15 minutes. Add chickpeas, drizzle with remaining oil and spices, then roast for another 15 minutes.
  • While roasting, sauté garlic in a pan with a little oil until fragrant, then add spinach and cook until wilted. Season with salt and pepper.
  • Prepare tahini dressing by whisking tahini, lemon juice, maple syrup, minced garlic, salt, pepper, and water until smooth, adding water to thin if needed.
  • Assemble the bowl by placing cooked brown rice at the base, then arranging roasted sweet potatoes, chickpeas, and sautéed spinach around it. Top with pickled red onion and drizzle with tahini dressing.

Notes

Feel free to add extra veggies or adjust seasonings to taste.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Buddha Bowl, Chickpeas, sweet potato