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In the world of healthy eating, Buddha bowls have emerged as a versatile and appealing meal option. These colorful bowls, filled with an array of wholesome ingredients, are designed to provide a balanced combination of nutrients, flavors, and textures. The Sweet Potato & Chickpea Buddha Bowl stands out as a perfect example of this culinary trend. It harmoniously blends the earthy sweetness of roasted sweet potatoes, the hearty texture of chickpeas, the nutty essence of quinoa, and the creamy richness of tahini, creating a dish that is not only visually appealing but also satisfying and nourishing.

Sweet Potato & Chickpea Buddha Bowl

Discover the vibrant and nutritious Sweet Potato & Chickpea Buddha Bowl, a perfect meal for health enthusiasts! This delightful bowl combines roasted sweet potatoes, hearty chickpeas, fluffy quinoa, and nutrient-dense leafy greens, all drizzled with a rich tahini sauce. Packed with vitamins, minerals, and plant-based protein, this dish not only looks beautiful but is also satisfying and easy to prepare. Enjoy a balanced meal that celebrates flavor and wellness!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper, to taste

2 cups cooked quinoa (or brown rice)

1 cup kale, chopped

1 avocado, sliced

1/4 cup tahini sauce (store-bought or homemade)

1 tablespoon lemon juice

Fresh cilantro or parsley, for garnish

Optional toppings: sesame seeds, pumpkin seeds, pickled red onions

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Prepare Sweet Potatoes and Chickpeas: In a large mixing bowl, toss the cubed sweet potatoes and rinsed chickpeas with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.

      Roast: Spread the sweet potato and chickpea mixture in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, tossing halfway through for even roasting.

        Prepare Quinoa: While the vegetables roast, cook the quinoa according to package instructions or use leftover quinoa. Fluff with a fork and set aside.

          Sauté the Kale: In a medium skillet over medium heat, add a splash of olive oil. Sauté the chopped kale for about 3-4 minutes until wilted, seasoning lightly with salt and pepper.

            Make Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, and a little water to reach your desired drizzling consistency. Adjust seasoning as needed.

              Assemble the Buddha Bowl: In four serving bowls, layer the cooked quinoa as the base. Top with roasted sweet potatoes and chickpeas, sautéed kale, and sliced avocado.

                Garnish: Drizzle each bowl with tahini sauce. Sprinkle with fresh herbs, sesame seeds, and any optional toppings you'd like.

                  Serve and Enjoy: Dig in while it's warm, mixing the flavors together for a satisfying meal!

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings