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Savory Sweet Potato Chickpea Buddha Bowl Recipe

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- Sweet Potatoes: Use 2 medium sweet potatoes, peeled and cut into 1-inch cubes. - Chickpeas: One 15 oz can of chickpeas, drained and rinsed well. - Seasonings and Oils: You will need 1 tablespoon of extra virgin olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of ground cumin, and sea salt and black pepper to taste. - Quinoa and Spinach: Prepare 2 cups of cooked quinoa and 1 cup of fresh baby spinach leaves. - Tahini Dressing Ingredients: Gather 1/4 cup of tahini, 2 tablespoons of freshly squeezed lemon juice, and water to thin the dressing as needed. Each ingredient plays a key role in creating the flavors and textures of the Buddha bowl. Sweet potatoes offer sweetness and nutrition. Chickpeas add protein and crunch. The spices bring warmth and depth. Quinoa serves as a hearty base, while spinach adds freshness. Finally, the tahini dressing ties everything together with its creamy richness. Enjoy putting together these simple yet powerful ingredients! {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This step helps the sweet potatoes cook evenly. Next, take two medium sweet potatoes. Peel them and cut them into 1-inch cubes. Place the cubes in a large bowl. Drizzle 1 tablespoon of extra virgin olive oil over them. Add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin. Sprinkle in some sea salt and black pepper as you mix. Toss everything until the sweet potatoes are well coated with the spices. Now, it’s time to roast. Rinse one can of chickpeas and drain them. Pat them dry for extra crispiness. Line a baking sheet with parchment paper and spread the sweet potatoes and chickpeas in a single layer. Make sure they are not crowded. Place the baking sheet in your preheated oven. Roast for 25 to 30 minutes. Remember to stir them halfway through. This helps them cook evenly. Look for tender sweet potatoes and crispy chickpeas when done. While the sweet potatoes and chickpeas roast, prepare the tahini dressing. In a medium bowl, add 1/4 cup of tahini and 2 tablespoons of freshly squeezed lemon juice. Whisk them together. Gradually add water, a little at a time, until you get a smooth and creamy texture. Taste it and add a pinch of sea salt if needed. This dressing adds a creamy touch to your Buddha bowl. To assemble your Buddha bowl, start with a scoop of cooked quinoa at the base of each bowl. Use about 2 cups of quinoa, which can be made ahead of time. Next, add a handful of fresh baby spinach on top. Then, arrange the roasted sweet potatoes and crispy chickpeas on the spinach. For the finishing touch, add sliced avocado on top. Drizzle the creamy tahini dressing over everything. Finally, sprinkle some fresh chopped parsley for color. Serve your Buddha bowl warm and enjoy the mix of flavors! To get crispy chickpeas, start by drying them well. After draining, pat them with a clean towel. This removes excess moisture. Next, toss them with olive oil and seasonings. Spread them out on a baking sheet. Avoid crowding them, as that leads to steaming instead of roasting. Roast them at 425°F for 25-30 minutes. Stir halfway through for even crispiness. You want them golden and crunchy. To make the tahini dressing even better, use fresh lemon juice. This adds a bright flavor. You can also mix in a bit of garlic powder for extra taste. If you want a thinner dressing, add more water slowly. Taste it as you go! A pinch of sea salt can help balance the flavors. For a twist, try adding herbs or spices like cumin or paprika to match the bowl's theme. Meal prepping makes the Buddha bowl easy to assemble. Cook the quinoa ahead of time and store it in the fridge. You can roast sweet potatoes and chickpeas in batches too. Just let them cool completely before storing. Keep the tahini dressing in a separate jar to keep it fresh. When you’re ready to eat, just grab your ingredients. This way, you can enjoy a healthy meal in minutes! Pro Tips Perfect Roasting: Ensure your sweet potatoes and chickpeas are spread out in a single layer on the baking sheet to promote even roasting and crispiness. Flavor Boost: For an extra kick, consider adding a pinch of cayenne pepper to the sweet potato mixture before roasting. Meal Prep Friendly: This Buddha bowl can be prepared ahead of time! Store the components separately in the fridge and assemble before serving for a quick meal. Customize Your Bowl: Feel free to add other vegetables such as roasted broccoli or bell peppers to the bowl for added nutrition and flavor variety. {{image_4}} You can boost your Buddha bowl with protein. Tofu is a great choice. It soaks up flavors well. Cut it into cubes and marinate it like your sweet potatoes. Bake or pan-fry it until golden. Tempeh is another option. It has a nutty taste and a firmer texture. Slice it thin and season it. Cook it until crispy for added crunch. Feel free to swap in different veggies. Kale is a great choice. It adds a hearty texture and nutrients. Simply massage it with a bit of olive oil and salt. Broccoli also works well. Steam it lightly to keep it bright and crunchy. You can even mix in bell peppers or carrots for extra color and taste. The options are endless! You can elevate your Buddha bowl with spices and dressings. Try adding cumin or chili powder for heat. A pinch of cayenne pepper can give it a kick. For dressings, you can use yogurt or a zesty vinaigrette. Mixing in fresh herbs like cilantro or mint can brighten your dish. Don't be afraid to experiment! Your taste buds will thank you. You can store leftovers in an airtight container. Keep them in the fridge for up to four days. Make sure to separate the tahini dressing from the other ingredients for the best taste. This way, your Buddha bowl stays fresh and tasty. To reheat, simply warm the sweet potatoes and chickpeas in the oven. Set your oven to 350°F (175°C). Heat for about 10 to 15 minutes. Stir halfway through to ensure even warming. You can also microwave them for a quicker option. Just heat them in short bursts, stirring in between. To keep your ingredients fresh, store sweet potatoes in a cool, dark place. Chickpeas should stay in a dry spot. If you buy fresh spinach, use it within a few days. Keep avocados at room temperature until they ripen. After that, store them in the fridge to slow down spoiling. For tahini, keep it tightly sealed in the fridge after opening. Yes, you can make this Buddha bowl ahead of time. Cook the quinoa and roast the sweet potatoes and chickpeas. Store them separately in airtight containers. This helps keep the textures nice. You can also make the tahini dressing in advance. Just store it in the fridge. When you are ready to eat, assemble the bowl with fresh spinach and avocado. Sweet potatoes and chickpeas are very healthy. Sweet potatoes are high in vitamins A and C. They help boost your immune system. They also provide fiber, which aids digestion. Chickpeas are a great source of protein and fiber. They help keep you full and satisfied. Together, they make a balanced meal. To make this recipe gluten-free, simply use quinoa as your grain base. Quinoa is naturally gluten-free. For a nut-free option, replace tahini with sunflower seed butter or omit it. You can use olive oil and lemon juice for flavor. This way, you can enjoy the dish without any nuts. In this blog, we explored the tasty Buddha bowl. We covered ingredients like sweet potatoes and chickpeas. You learned step-by-step instructions for roasting and assembling your bowl. Tips helped you make crispy chickpeas and enhance your dressing. We also discussed fun variations, like adding tofu or kale. Lastly, I shared best storage practices. With this guide, you can create a delicious and healthy meal anytime. Enjoy every bite of your Buddha bowl!

WANT TO SAVE THIS RECIPE?

Looking for a nutritious meal that satisfies your taste buds? You’ve found it! This savory Sweet Potato Chickpea Buddha Bowl packs a punch of flavor and health. You’ll enjoy the mix of roasted sweet potatoes, crunchy chickpeas, and a creamy tahini dressing. Plus, it’s easy to make! Stick around as I guide you through every step to put this delicious bowl on your table. Let’s dive into this tasty recipe!

Why I Love This Recipe

  1. Nutritious Powerhouse: This Buddha bowl is packed with wholesome ingredients, including sweet potatoes and chickpeas, making it a nutrient-dense meal full of vitamins and minerals.
  2. Flavor Harmony: The combination of smoky paprika, garlic powder, and creamy tahini dressing creates a delightful balance of flavors that is satisfying and delicious.
  3. Easy to Customize: Feel free to add your favorite veggies or grains to this bowl, making it a versatile recipe that you can adapt to your taste preferences.
  4. Meal Prep Friendly: This dish can be prepared in advance, allowing for quick and healthy meals throughout the week, perfect for busy lifestyles.

Ingredients

List of Ingredients

– Sweet Potatoes: Use 2 medium sweet potatoes, peeled and cut into 1-inch cubes.

– Chickpeas: One 15 oz can of chickpeas, drained and rinsed well.

– Seasonings and Oils: You will need 1 tablespoon of extra virgin olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of ground cumin, and sea salt and black pepper to taste.

– Quinoa and Spinach: Prepare 2 cups of cooked quinoa and 1 cup of fresh baby spinach leaves.

– Tahini Dressing Ingredients: Gather 1/4 cup of tahini, 2 tablespoons of freshly squeezed lemon juice, and water to thin the dressing as needed.

Each ingredient plays a key role in creating the flavors and textures of the Buddha bowl. Sweet potatoes offer sweetness and nutrition. Chickpeas add protein and crunch. The spices bring warmth and depth. Quinoa serves as a hearty base, while spinach adds freshness. Finally, the tahini dressing ties everything together with its creamy richness. Enjoy putting together these simple yet powerful ingredients!

Step-by-Step Instructions

Preheating and Preparing Sweet Potatoes

Start by preheating your oven to 425°F (220°C). This step helps the sweet potatoes cook evenly. Next, take two medium sweet potatoes. Peel them and cut them into 1-inch cubes. Place the cubes in a large bowl. Drizzle 1 tablespoon of extra virgin olive oil over them. Add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin. Sprinkle in some sea salt and black pepper as you mix. Toss everything until the sweet potatoes are well coated with the spices.

Roasting Sweet Potatoes and Chickpeas

Now, it’s time to roast. Rinse one can of chickpeas and drain them. Pat them dry for extra crispiness. Line a baking sheet with parchment paper and spread the sweet potatoes and chickpeas in a single layer. Make sure they are not crowded. Place the baking sheet in your preheated oven. Roast for 25 to 30 minutes. Remember to stir them halfway through. This helps them cook evenly. Look for tender sweet potatoes and crispy chickpeas when done.

Whisking the Tahini Dressing

While the sweet potatoes and chickpeas roast, prepare the tahini dressing. In a medium bowl, add 1/4 cup of tahini and 2 tablespoons of freshly squeezed lemon juice. Whisk them together. Gradually add water, a little at a time, until you get a smooth and creamy texture. Taste it and add a pinch of sea salt if needed. This dressing adds a creamy touch to your Buddha bowl.

Assembling the Buddha Bowl

To assemble your Buddha bowl, start with a scoop of cooked quinoa at the base of each bowl. Use about 2 cups of quinoa, which can be made ahead of time. Next, add a handful of fresh baby spinach on top. Then, arrange the roasted sweet potatoes and crispy chickpeas on the spinach. For the finishing touch, add sliced avocado on top. Drizzle the creamy tahini dressing over everything. Finally, sprinkle some fresh chopped parsley for color. Serve your Buddha bowl warm and enjoy the mix of flavors!

Tips & Tricks

How to Achieve Crispy Chickpeas

To get crispy chickpeas, start by drying them well. After draining, pat them with a clean towel. This removes excess moisture. Next, toss them with olive oil and seasonings. Spread them out on a baking sheet. Avoid crowding them, as that leads to steaming instead of roasting. Roast them at 425°F for 25-30 minutes. Stir halfway through for even crispiness. You want them golden and crunchy.

Enhancing the Tahini Dressing

To make the tahini dressing even better, use fresh lemon juice. This adds a bright flavor. You can also mix in a bit of garlic powder for extra taste. If you want a thinner dressing, add more water slowly. Taste it as you go! A pinch of sea salt can help balance the flavors. For a twist, try adding herbs or spices like cumin or paprika to match the bowl’s theme.

Meal Prep Tips for Easy Assembly

Meal prepping makes the Buddha bowl easy to assemble. Cook the quinoa ahead of time and store it in the fridge. You can roast sweet potatoes and chickpeas in batches too. Just let them cool completely before storing. Keep the tahini dressing in a separate jar to keep it fresh. When you’re ready to eat, just grab your ingredients. This way, you can enjoy a healthy meal in minutes!

Pro Tips

  1. Perfect Roasting: Ensure your sweet potatoes and chickpeas are spread out in a single layer on the baking sheet to promote even roasting and crispiness.
  2. Flavor Boost: For an extra kick, consider adding a pinch of cayenne pepper to the sweet potato mixture before roasting.
  3. Meal Prep Friendly: This Buddha bowl can be prepared ahead of time! Store the components separately in the fridge and assemble before serving for a quick meal.
  4. Customize Your Bowl: Feel free to add other vegetables such as roasted broccoli or bell peppers to the bowl for added nutrition and flavor variety.

Variations

Protein Additions (Tofu, Tempeh)

You can boost your Buddha bowl with protein. Tofu is a great choice. It soaks up flavors well. Cut it into cubes and marinate it like your sweet potatoes. Bake or pan-fry it until golden. Tempeh is another option. It has a nutty taste and a firmer texture. Slice it thin and season it. Cook it until crispy for added crunch.

Vegetable Alternatives (Kale, Broccoli)

Feel free to swap in different veggies. Kale is a great choice. It adds a hearty texture and nutrients. Simply massage it with a bit of olive oil and salt. Broccoli also works well. Steam it lightly to keep it bright and crunchy. You can even mix in bell peppers or carrots for extra color and taste. The options are endless!

Flavor Enhancements (Spices, Dressings)

You can elevate your Buddha bowl with spices and dressings. Try adding cumin or chili powder for heat. A pinch of cayenne pepper can give it a kick. For dressings, you can use yogurt or a zesty vinaigrette. Mixing in fresh herbs like cilantro or mint can brighten your dish. Don’t be afraid to experiment! Your taste buds will thank you.

Storage Info

Storing Leftovers

You can store leftovers in an airtight container. Keep them in the fridge for up to four days. Make sure to separate the tahini dressing from the other ingredients for the best taste. This way, your Buddha bowl stays fresh and tasty.

Reheating Instructions

To reheat, simply warm the sweet potatoes and chickpeas in the oven. Set your oven to 350°F (175°C). Heat for about 10 to 15 minutes. Stir halfway through to ensure even warming. You can also microwave them for a quicker option. Just heat them in short bursts, stirring in between.

Best Practices for Ingredient Freshness

To keep your ingredients fresh, store sweet potatoes in a cool, dark place. Chickpeas should stay in a dry spot. If you buy fresh spinach, use it within a few days. Keep avocados at room temperature until they ripen. After that, store them in the fridge to slow down spoiling. For tahini, keep it tightly sealed in the fridge after opening.

FAQs

Can I prepare this Buddha bowl in advance?

Yes, you can make this Buddha bowl ahead of time. Cook the quinoa and roast the sweet potatoes and chickpeas. Store them separately in airtight containers. This helps keep the textures nice. You can also make the tahini dressing in advance. Just store it in the fridge. When you are ready to eat, assemble the bowl with fresh spinach and avocado.

What are the health benefits of sweet potatoes and chickpeas?

Sweet potatoes and chickpeas are very healthy. Sweet potatoes are high in vitamins A and C. They help boost your immune system. They also provide fiber, which aids digestion. Chickpeas are a great source of protein and fiber. They help keep you full and satisfied. Together, they make a balanced meal.

How can I make this recipe gluten-free or nut-free?

To make this recipe gluten-free, simply use quinoa as your grain base. Quinoa is naturally gluten-free. For a nut-free option, replace tahini with sunflower seed butter or omit it. You can use olive oil and lemon juice for flavor. This way, you can enjoy the dish without any nuts.

In this blog, we explored the tasty Buddha bowl. We covered ingredients like sweet potatoes and chickpeas. You learned step-by-step instructions for roasting and assembling your bowl. Tips helped you make crispy chickpeas and enhance your dressing. We also discussed fun variations, like adding tofu or kale. Lastly, I shared best storage practices. With this guide, you can create a delicious and healthy meal anytime. Enjoy every bite of your Buddha bow

- Sweet Potatoes: Use 2 medium sweet potatoes, peeled and cut into 1-inch cubes. - Chickpeas: One 15 oz can of chickpeas, drained and rinsed well. - Seasonings and Oils: You will need 1 tablespoon of extra virgin olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of ground cumin, and sea salt and black pepper to taste. - Quinoa and Spinach: Prepare 2 cups of cooked quinoa and 1 cup of fresh baby spinach leaves. - Tahini Dressing Ingredients: Gather 1/4 cup of tahini, 2 tablespoons of freshly squeezed lemon juice, and water to thin the dressing as needed. Each ingredient plays a key role in creating the flavors and textures of the Buddha bowl. Sweet potatoes offer sweetness and nutrition. Chickpeas add protein and crunch. The spices bring warmth and depth. Quinoa serves as a hearty base, while spinach adds freshness. Finally, the tahini dressing ties everything together with its creamy richness. Enjoy putting together these simple yet powerful ingredients! {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This step helps the sweet potatoes cook evenly. Next, take two medium sweet potatoes. Peel them and cut them into 1-inch cubes. Place the cubes in a large bowl. Drizzle 1 tablespoon of extra virgin olive oil over them. Add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin. Sprinkle in some sea salt and black pepper as you mix. Toss everything until the sweet potatoes are well coated with the spices. Now, it’s time to roast. Rinse one can of chickpeas and drain them. Pat them dry for extra crispiness. Line a baking sheet with parchment paper and spread the sweet potatoes and chickpeas in a single layer. Make sure they are not crowded. Place the baking sheet in your preheated oven. Roast for 25 to 30 minutes. Remember to stir them halfway through. This helps them cook evenly. Look for tender sweet potatoes and crispy chickpeas when done. While the sweet potatoes and chickpeas roast, prepare the tahini dressing. In a medium bowl, add 1/4 cup of tahini and 2 tablespoons of freshly squeezed lemon juice. Whisk them together. Gradually add water, a little at a time, until you get a smooth and creamy texture. Taste it and add a pinch of sea salt if needed. This dressing adds a creamy touch to your Buddha bowl. To assemble your Buddha bowl, start with a scoop of cooked quinoa at the base of each bowl. Use about 2 cups of quinoa, which can be made ahead of time. Next, add a handful of fresh baby spinach on top. Then, arrange the roasted sweet potatoes and crispy chickpeas on the spinach. For the finishing touch, add sliced avocado on top. Drizzle the creamy tahini dressing over everything. Finally, sprinkle some fresh chopped parsley for color. Serve your Buddha bowl warm and enjoy the mix of flavors! To get crispy chickpeas, start by drying them well. After draining, pat them with a clean towel. This removes excess moisture. Next, toss them with olive oil and seasonings. Spread them out on a baking sheet. Avoid crowding them, as that leads to steaming instead of roasting. Roast them at 425°F for 25-30 minutes. Stir halfway through for even crispiness. You want them golden and crunchy. To make the tahini dressing even better, use fresh lemon juice. This adds a bright flavor. You can also mix in a bit of garlic powder for extra taste. If you want a thinner dressing, add more water slowly. Taste it as you go! A pinch of sea salt can help balance the flavors. For a twist, try adding herbs or spices like cumin or paprika to match the bowl's theme. Meal prepping makes the Buddha bowl easy to assemble. Cook the quinoa ahead of time and store it in the fridge. You can roast sweet potatoes and chickpeas in batches too. Just let them cool completely before storing. Keep the tahini dressing in a separate jar to keep it fresh. When you’re ready to eat, just grab your ingredients. This way, you can enjoy a healthy meal in minutes! Pro Tips Perfect Roasting: Ensure your sweet potatoes and chickpeas are spread out in a single layer on the baking sheet to promote even roasting and crispiness. Flavor Boost: For an extra kick, consider adding a pinch of cayenne pepper to the sweet potato mixture before roasting. Meal Prep Friendly: This Buddha bowl can be prepared ahead of time! Store the components separately in the fridge and assemble before serving for a quick meal. Customize Your Bowl: Feel free to add other vegetables such as roasted broccoli or bell peppers to the bowl for added nutrition and flavor variety. {{image_4}} You can boost your Buddha bowl with protein. Tofu is a great choice. It soaks up flavors well. Cut it into cubes and marinate it like your sweet potatoes. Bake or pan-fry it until golden. Tempeh is another option. It has a nutty taste and a firmer texture. Slice it thin and season it. Cook it until crispy for added crunch. Feel free to swap in different veggies. Kale is a great choice. It adds a hearty texture and nutrients. Simply massage it with a bit of olive oil and salt. Broccoli also works well. Steam it lightly to keep it bright and crunchy. You can even mix in bell peppers or carrots for extra color and taste. The options are endless! You can elevate your Buddha bowl with spices and dressings. Try adding cumin or chili powder for heat. A pinch of cayenne pepper can give it a kick. For dressings, you can use yogurt or a zesty vinaigrette. Mixing in fresh herbs like cilantro or mint can brighten your dish. Don't be afraid to experiment! Your taste buds will thank you. You can store leftovers in an airtight container. Keep them in the fridge for up to four days. Make sure to separate the tahini dressing from the other ingredients for the best taste. This way, your Buddha bowl stays fresh and tasty. To reheat, simply warm the sweet potatoes and chickpeas in the oven. Set your oven to 350°F (175°C). Heat for about 10 to 15 minutes. Stir halfway through to ensure even warming. You can also microwave them for a quicker option. Just heat them in short bursts, stirring in between. To keep your ingredients fresh, store sweet potatoes in a cool, dark place. Chickpeas should stay in a dry spot. If you buy fresh spinach, use it within a few days. Keep avocados at room temperature until they ripen. After that, store them in the fridge to slow down spoiling. For tahini, keep it tightly sealed in the fridge after opening. Yes, you can make this Buddha bowl ahead of time. Cook the quinoa and roast the sweet potatoes and chickpeas. Store them separately in airtight containers. This helps keep the textures nice. You can also make the tahini dressing in advance. Just store it in the fridge. When you are ready to eat, assemble the bowl with fresh spinach and avocado. Sweet potatoes and chickpeas are very healthy. Sweet potatoes are high in vitamins A and C. They help boost your immune system. They also provide fiber, which aids digestion. Chickpeas are a great source of protein and fiber. They help keep you full and satisfied. Together, they make a balanced meal. To make this recipe gluten-free, simply use quinoa as your grain base. Quinoa is naturally gluten-free. For a nut-free option, replace tahini with sunflower seed butter or omit it. You can use olive oil and lemon juice for flavor. This way, you can enjoy the dish without any nuts. In this blog, we explored the tasty Buddha bowl. We covered ingredients like sweet potatoes and chickpeas. You learned step-by-step instructions for roasting and assembling your bowl. Tips helped you make crispy chickpeas and enhance your dressing. We also discussed fun variations, like adding tofu or kale. Lastly, I shared best storage practices. With this guide, you can create a delicious and healthy meal anytime. Enjoy every bite of your Buddha bowl!

Sweet Potato Chickpea Buddha Bowl

A nutritious and vibrant bowl filled with roasted sweet potatoes, chickpeas, quinoa, and a creamy tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can chickpeas, drained and thoroughly rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon ground cumin
  • to taste sea salt and freshly cracked black pepper
  • 2 cups cooked quinoa
  • 1 cup fresh baby spinach leaves
  • 1 ripe avocado, sliced
  • 0.25 cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • as needed water to thin the tahini dressing
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by preheating your oven to 425°F (220°C). This will ensure that your sweet potatoes cook evenly.
  • In a large mixing bowl, combine the diced sweet potatoes with olive oil, smoked paprika, garlic powder, ground cumin, along with a sprinkle of sea salt and black pepper. Toss until all the sweet potato pieces are well coated with the spice mixture.
  • Line a baking sheet with parchment paper and spread the seasoned sweet potatoes and chickpeas in a single layer. Ensure the chickpeas are dried to promote crispiness. Place them in the preheated oven and roast for approximately 25-30 minutes. Stir midway through the roasting time to ensure even cooking until the sweet potatoes are tender and beautifully caramelized.
  • While your sweet potatoes and chickpeas are roasting, prepare the tahini dressing. In a medium bowl, whisk together the tahini and lemon juice. Gradually add water, stirring until you reach a smooth and creamy consistency. Season the dressing with a pinch of sea salt for flavor enhancement.
  • To assemble your Buddha bowl, start by placing a generous scoop of cooked quinoa at the base of each bowl as the foundation. Next, add a handful of fresh baby spinach on top, followed by an assortment of the roasted sweet potatoes and crispy chickpeas. Finish the composition with elegant slices of avocado.
  • Drizzle the creamy tahini dressing generously over each bowl, allowing it to cascade over the vibrant ingredients. For a final touch, sprinkle freshly chopped parsley over the top for a burst of color and flavor.
  • Serve your beautiful Buddha bowls immediately while warm, and enjoy the delightful medley of flavors and textures!

Notes

Feel free to customize with your favorite vegetables or grains.
Keyword buddha bowl, healthy, vegan

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