This easy and quick Sweet Potato Chickpea Buddha Bowl is perfect for those looking to meal-prep for the week ahead, or those who want to make a delicious meal on the fly. Enjoy bright, zesty, rich flavours that you and the whole family will enjoy.
Sweet Potato Chickpea Buddha BowlA while ago, Jer and I went to this cute little boho style restaurant in North Vancouver after one of our hikes and we enjoyed a Buddha Bowl. I always hear about buddha bowls, but this was the first time I had ever really had one, and you guys… I was hooked. It was so fresh, light, healthy, and delicious that I knew I had to try making it when we were home. Looking in our fridge and pantry, I decided to make a sweet potato chickpea buddha bowl because we had everything already on hand and I like to use everything up in our fridge before resorting to a trip to the grocery store.
Is it easy to make this buddha bowl recipe?
A few buddha bowl ideas:– Mediterranean Buddha Bowl (add hummus, olives, and tomatoes)
How do I make the buddha bowl dressing?The buddha bowl dressing I am using in today’s post is a homemade green goddess dressing that’s made from fresh ingredients like parsley, dill, and cilantro. Check out the full easy green goddess recipe here. However, there are a number of other dressings you can make and use on your Buddha Bowls that are super delicious and easy, a few include: – Homemade Peanut Sauce Recipe – Homemade Tahini Sauce Recipe
Is this buddha bowl vegan?Yes! This buddha bowl is vegan – even the sauce is completely vegan. In fact, Buddha Bowls are typically either vegan or vegetarian. Buddha Bowls are also typically served cold which makes them a really great option to pre-prep for the week ahead. I personally like to make big batches of meals so that I have plenty of leftovers for lunches throughout the week and buddha bowls have become one of my favourite meals to prep for the week ahead.
How do you make the crunchy chickpeas for this Sweet Potato Chickpea Buddha Bowl?Making the crunchy chickpeas is super easy and it adds such a yummy flavour and texture to this dish. To make these you just need: 1 can of chickpeas, olive oil, and any spices you like (I used chili powder, turmeric, and cayenne). You’ll also need parchment paper and a baking sheet, and you’ll want to preheat the oven to 400F. Making crunchy chickpeas is surprisingly easy and once you’ve made them they can be used in a variety of ways. I personally love them overtop of dishes to add a crunchy texture, but they can also be really a great snack. Basically, to make your crunchy chickpeas, you’re going to want to first drain your canned chickpeas and then pat them dry. Really try to remove any excess water from them. Once they are dried, you’ll then want to place your chickpeas on a parchment-lined baking sheet. Using olive oil or cooking oil in a spray bottle (I simply made my own using olive oil that I put into a spray bottle I had purchased at the dollar store), lightly spray your chickpeas. Add any spices you want to your chickpeas and then place them in the oven to cook.
- 2-3 Sweet Potatoes (depending on size)
- 3 Cups of Arugula
- Olive oil
- 1 can of chickpeas (drained and patted dry)
- Cooking oil (preferably in a spray bottle)
- Chili Powder
- Salt and Pepper
- Green Goddess Dressing (Optional)
- Begin by preheating your oven to 400F degrees.
- While preheating, cut up your sweet potatoes into cubes
- Place your sweet potatoes on a parchment paper-lined baking tray. Drizzle olive oil (or whichever cooking oil you prefer) over top and then add on your spices. I personally like to use cumin, turmeric, salt, and pepper.
- On a second parchment paper-lined baking sheet, spread out your drained and dried chickpeas. Using an olive oil spray (I simply put olive oil into a spray bottle I purchased at the dollar store) lightly coat your chickpeas in olive oil. Then add your spices over top. I used paprika, cumin, turmeric, chili powder, salt, and pepper
- Once your oven has preheated, place both baking sheets on the middle row of your stove.
- Cook your sweet potatoes in the oven for 40 minutes.
- Cook chickpeas in the oven for 30-40 minutes. Check on them periodically to see if they have begun to crisp.
- Then remove both your sweet potatoes and your chickpeas from the oven and allow them to rest. The chickpeas should become even more crunchy as they cool so be sure to allow them to rest for at least 20 minutes before serving.
- While the vegetables and chickpeas are cooling, cook your rice (or whatever you'd prefer your Buddha Bowl base to be, ie. quinoa)
- Once your rice has been cooked, and you have allowed time for it to cool, serve your rice, sweet potatoes, and chickpeas in a bowl. Grab a handful of arugula and place it on the side of your bowl.
- Then, take your green goddess dressing (or whichever dressing you prefer) and drizzle it over top.
- Typically, Buddha Bowls are served cold but if you'd prefer to enjoy these warm then skip the cooling time.
- If you like a bit of spice, I recommend you add a bit of Sambal over top.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 3mgSodium: 344mgCarbohydrates: 44gFiber: 7gSugar: 9gProtein: 8g
This data was provided and calculated by Nutritionix on 9/23/2020