Modern · lunch

Sweet Potato Chickpea Buddha Bowl

Name: Sweet Potato Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Modern
Ingredients: Sweet potato, 2 small, cubed; Canned chickpeas, drained, 3/4 can; Quinoa, uncooked, 1/3 cup; Kale, raw, 3 big handfuls; Olive oil, 1 tbsp; Smoked paprika, 1 tsp; Tahini, 1 1/2 tbsp; Lemon juice, 1 1/2 tbsp; Garlic, 1 clove; Water, 2 to 3 tbsp; Salt, to taste

Roasted sweet potato and spiced chickpeas over quinoa and kale with a lemony tahini sauce.

45 min2 servings

52517g78g18g

Everything roasts on one tray while the quinoa cooks. The tahini sauce ties the bowl together.

Ingredients

Sweet potato2 small, cubed
Canned chickpeas, drained3/4 can
Quinoa, uncooked1/3 cup
Kale, raw3 big handfuls
Olive oil1 tbsp
Smoked paprika1 tsp
Tahini1 1/2 tbsp
Lemon juice1 1/2 tbsp
Garlic1 clove
Water2 to 3 tbsp
Saltto taste

Steps

Heat the oven to 425 F (220 C). Toss the sweet potato and chickpeas with the oil, paprika and salt on a tray and roast for 25 to 30 minutes, stirring once.
Cook the quinoa in about 2/3 cup water, covered, for 15 minutes, then fluff it.
Whisk the tahini, lemon juice, grated garlic and enough water to make a pourable sauce.
Massage the kale with a pinch of salt and a little of the sauce until it softens.
Fill two bowls with quinoa and kale, add the roasted vegetables and chickpeas, and drizzle with the sauce.

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Adapted from Minimalist Baker