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Chickpea Sweet Potato Buddha Bowl


  • Author: Brita Britnell
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 bowls 1x

Description

Chickpea Sweet Potato Buddha Bowl- this vegan buddha bowl is easy to make, great for meal prep, and so delicious!!


Scale

Ingredients

  • Peanut Sauce
  • 1 cup of uncooked quinoa (I LOVE to make it in the instant pot following THIS RECIPE)
  • 1 small bunch of kale, deboned and chopped
  • 2 cloves of garlic
  • 1 cup of chickpeas
  • 1 medium sweet potato, cut into 2/3 inch pieces
  • 2 tablespoons of olive oil, divided
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of paprika
  • Chopped cabbage for topping
  • chopped peanuts for topping
  • chopped cilantro for topping
  • chopped green onion for topping
  • 1 avocado, thinly sliced for topping
  • lime wedges for topping
  • salt and pepper to taste

Instructions

  1. Pre-heat your oven to 400 degrees F. On a baking sheet, toss together the sweet potato chunks with 1 tablespoon of olive oil, cumin, paprika, and some salt and pepper. Bake for 20-25 minutes or until tender. Optional: also toss in the chickpeas and bake them along with the sweet potato if you want them a little crispy. Otherwise, wait and add toss in the chickpeas when the sweet potato has about 5 minutes left in order to heat up the chickpeas.
  2. Make your quinoa by combining the quinoa in a medium pot with 2 cups of water. Bring to a boil, reduce heat, and let simmer, stirring often, until all of the liquid has been absorbed. Set aside until ready to serve.
  3. Make your peanut sauce according to THESE directions and set aside.
  4. Make the kale by heating up 1 tablespoon of olive oil in a large skillet over medium heat. Add in the garlic and let saute for about 2 minutes. Add in the kale and cook, stirring frequently, for an additional 5 minutes. Take off of heat and season with salt and pepper.
  5. Assemble your bowls by dividing everything equally among 2 bowls. I like to start with the quinoa, kale, and sweet potato/ chickpeas and then add my toppings. You can get creative here and use whatever veggies sound good to you. I love raw cabbage for a crunch as well as avocado, peanuts, and cilantro. I also like to serve it was a lime wedge for an added bit of citrus.
  • Category: vegan
  • Method: oven
  • Cuisine: american

Keywords: buddha bowl, vegan dinner, healthy meatless dinner