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- 1 medium sweet potato, diced - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup quinoa, rinsed - 2 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 2 cups fresh spinach or mixed greens - 1 avocado, sliced - 2 tablespoons tahini - Juice of 1 lemon - Water (for cooking quinoa)

Sweet Potato and Chickpea Buddha Bowl

Discover the vibrant and nourishing Harvest Harmony Buddha Bowl, a delicious way to enjoy a balanced meal! This recipe combines roasted sweet potatoes, chickpeas, and quinoa with fresh greens and avocado, all drizzled with creamy tahini dressing. Perfect for lunch or dinner, this bowl caters to various dietary preferences, including vegan and gluten-free options. Enjoy the colors, flavors, and health benefits of this simple yet satisfying dish that's easy to customize with seasonal ingredients.
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

2 cups fresh spinach or kale

1 avocado, sliced

1/4 cup tahini

1 tablespoon lemon juice

1 tablespoon maple syrup (optional)

Sesame seeds, for garnish

Fresh herbs (parsley or cilantro), for garnish

Instructions
 

Preheat the Oven: Set your oven to 425°F (220°C).

    Roast the Sweet Potatoes: In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, flipping once halfway through.

      Prepare the Chickpeas: In the same mixing bowl, toss the drained chickpeas with the remaining tablespoon of olive oil and a sprinkle of salt and pepper. Add these to the baking sheet for the last 15 minutes of roasting time, allowing them to crisp up.

        Cook the Quinoa: In a medium saucepan, bring vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.

          Sauté the Greens: In a skillet over medium heat, add a splash of water or a tiny bit of olive oil. Throw in the fresh spinach or kale, sautéing until wilted (about 3-4 minutes). Season with a pinch of salt.

            Make the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup (if using), salt, and a few tablespoons of water until smooth. Adjust consistency with more water if needed.

              Assemble the Bowl: In a large bowl or serving dish, layer cooked quinoa, roasted sweet potatoes, crispy chickpeas, and sautéed greens. Top with sliced avocado.

                Drizzle and Garnish: Drizzle with tahini dressing and sprinkle sesame seeds and fresh herbs on top.

                  Serve: Enjoy your delicious and nutritious Harvest Harmony Buddha Bowl!

                    Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings