Description
A comforting and nourishing Buddha bowl featuring roasted sweet potatoes, crunchy chickpeas, and a creamy tahini dressing.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 medium sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 3 cups mixed greens or kale
- 1 avocado, sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until well coated.
- Spread the seasoned sweet potatoes onto a baking sheet and roast for 25-30 minutes, turning halfway through.
- Combine tahini, lemon juice, water, and minced garlic in a bowl; whisk until smooth.
- Assemble the Buddha bowl by layering mixed greens, roasted sweet potatoes, chickpeas, and avocado in serving bowls.
- Drizzle the tahini dressing over the bowl and serve.
Notes
Store leftovers separately in airtight containers. The tahini dressing can last up to a week in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg