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Wholesome Chickpea and Sweet Potato Buddha Bowl Easy Perfect Tahini Drizzle Recipe

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A nourishing and comforting Buddha bowl featuring roasted sweet potatoes, spiced chickpeas, and a creamy tahini drizzle. Perfect for a wholesome, plant-based meal that is easy to prepare and full of flavor.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder (optional)
  • Salt and pepper, to taste
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water (add more if needed to thin)
  • 1 garlic clove, minced
  • Salt, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup baby spinach or kale, lightly sautéed or raw
  • 1 small avocado, sliced
  • ¼ cup pickled red onions or fresh cucumber slices
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Toss the diced sweet potatoes in olive oil, smoked paprika, ground cumin, salt, and pepper. Spread evenly on one side of the baking sheet and roast for 25-30 minutes, turning halfway, until tender with golden edges.
  3. In a bowl, toss the rinsed chickpeas with olive oil, ground coriander, chili powder (if using), salt, and pepper. Spread on the other half of the baking sheet when sweet potatoes have about 15 minutes left. Roast chickpeas for about 15 minutes until slightly crispy.
  4. While roasting, whisk together tahini, lemon juice, minced garlic, salt, and water in a small bowl until smooth and pourable. Adjust consistency with water as needed and keep chilled.
  5. Cook quinoa or brown rice according to package instructions. Rinse quinoa before cooking if desired. Fluff with a fork when done.
  6. Lightly sauté baby spinach or kale with a touch of olive oil and salt if preferred warm. Slice avocado and prepare pickled onions or cucumber slices.
  7. Assemble the bowl by layering quinoa or rice, roasted sweet potatoes, chickpeas, greens, avocado, and pickled veggies. Drizzle generously with tahini sauce and sprinkle with fresh parsley or cilantro.
  8. Serve immediately. Store leftovers in airtight containers separately, keeping avocado separate to prevent browning.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Roast sweet potatoes at high heat (425°F) without overcrowding to get caramelized edges. Adjust tahini drizzle consistency with water and add a pinch of baking soda if grainy. Store avocado separately to prevent browning. Leftovers keep well for up to 3 days.

Nutrition

Keywords: chickpea bowl, sweet potato recipe, tahini drizzle, vegan Buddha bowl, gluten-free, plant-based meal, healthy lunch, roasted chickpeas, quinoa bowl

Find it online: https://platebelle.com/wholesome-chickpea-and-sweet-potato-buddha-bowl-easy-perfect-tahini-drizzle-recipe/