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Chickpea and Sweet Potato Buddha Bowl
Satisfy your taste buds with this colorful and nutrient-packed Buddha bowl that combines the goodness of chickpeas and sweet potatoes in a flavorful and wholesome meal!
Ingredients:
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium sweet potatoes, peeled and cubed
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 cups cooked quinoa
– 2 cups mixed greens
– 1 avocado, sliced
– 1/2 cup hummus
– Lemon wedges for serving
Directions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss chickpeas and sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
3. Spread the chickpeas and sweet potatoes in a single layer on the baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until golden and crispy.
5. Divide cooked quinoa among serving bowls.
6. Top with roasted chickpeas and sweet potatoes, mixed greens, avocado slices, and dollops of hummus.
7. Serve with lemon wedges for a fresh burst of flavor.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Calories: ~380 per serving | Servings: 2 | Storage Tips: Best enjoyed fresh, store components separately and assemble when ready to eat.
#BuddhaBowlBliss #ChickpeaDelight #VegetarianProtein 🥑🍠🍋