There are few veggies that I like more than baked sweet potato, so this sweet potato chickpea Buddha Bowl is among my favorites… Combined with zucchini, the vegetable protein that offers the spiced chickpeas and the fiber and vitamins of the spinach this makes a really healthy and nourishing bowl. If you also like sweet potatoes, check out my stuffed sweet potatoes, super nutritious and easy to make.
Did you know what a Buddha Bowl is? The first time I heard of it I had no clue what that meant, and after a quick research I discovered that it is basically a balanced bowl, filled with whatever bits of veggies you want (1). They usually include some grains like rice or quinoa, but this one is a little lighter version that can work as an entrance or main dish if you are not very hungry.
Let’s go!
Gluten-free, nut-free, sugar-free, Vegan
Yield: 2 Buddha Bowls
Time: 30 min
Ingredients
2 tablespoons of olive oil
Salt and pepper to taste
1 red onion, cut in wedges
1 large sweet potato, diced
1 zucchini, cut into cubes
2 handfuls spinach
Spiced chickpeas
Tahini dressing
Directions
1. Preheat your oven at 200C
2. Place the sweet potatoes, zucchini and onion in a baking tray, lined with parchment paper. Drizzle with 2 tablespoons of olive oil, salt, and pepper and coat everything well using your hands.
3. Bake for 15-20 minutes.
4. While the vegetables are cooking, prepare the tahini dressing and the spiced chickpeas
5. When the veggies are cooked, remove from the oven, build your Buddha Bowls, adding the spinach, and drizzle with your tahini dressing.
By the way…
You can keep it in your fridge for 2-3 days.
The tahini dressing is optional but it gives a really nice flavor and texture to the bowl. I use to have always tahini dressing but sometimes I omit it and drizzle the bowl with Sriracha or Tamari sauce for a spicy touch.
You can also use the chickpeas directly from the can (rinse then and drain them first) for a quick version.
