Description
Indulge in the vibrant flavors of this Sweet Potato Chickpea Buddha Bowl, a delightful combination of roasted sweet potatoes, crispy chickpeas, and fresh greens. This nourishing dish is not only visually stunning but also packed with nutritional benefits. Perfect for any occasion, it offers a burst of color and flavor that will satisfy your hunger and delight your taste buds!
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- 2 cups fresh spinach or kale
- 1 ripe avocado, sliced
- 1 tsp cumin
- 1 tsp paprika
- Juice of 1 lemon
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 2 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
- Roast sweet potatoes for 25-30 minutes until tender.
- In a skillet over medium heat, add remaining olive oil and chickpeas. Cook for about 10 minutes until golden and crispy.
- Add spinach or kale to the same skillet and sauté until wilted (3-4 minutes). Squeeze lemon juice over greens.
- Assemble the bowl by layering roasted sweet potatoes, crispy chickpeas, sautéed greens, and avocado slices. Drizzle with additional olive oil and season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480
- Sugar: 8g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg