Sweet Potato Buddha Bowl
This sweet potato Buddha bowl is a quick, easy, delicious, and nutritious option for any meal.
Servings 4 Bowls
Calories 408kcal
Equipment
- baking sheet
Ingredients
Buddha Bowl
- 1 large sweet potato
- 1 potato
- 3 cups broccoli
- 1 cup carrots
- 2 cups kale
- 1 can chickpeas rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper to taste
Tahini Sauce
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- salt to taste
- 3 tablespoons hot water
Instructions
- Preheat oven to 425°F. Cover baking sheet in tinfoil.
- Chop sweet potato, potato, broccoli, carrots, and kale into equal sized 1-inch chunks.
- Toss chopped vegetables and rinsed chickpeas in large bowl with olive oil. Add paprika, cumin, garlic powder, and salt and pepper.
- Spread vegetables in a single layer on the prepared baking pan. Bake for 30 minutes.
- In the meantime, add tahini, lemon juice, maple syrup, and salt to a small bowl. Whisk to combine. Add in hot water slowly until desired consistency is achieved.
- Split roasted vegetables between bowls. Drizzle with tahini sauce.
Notes
If using kale, check roasted vegetables early and remove kale once roasted.
Nutrition
Calories: 408kcal