Print

Spiced Chickpea Sweet Potato Buddha Bowl

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Curry Chickpea Sweet Potato Buddha Bowl
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 2 servings 1x
  • Category: Vegan
  • Cuisine: Healthy

Healthy, nourishing and protein-packed, this vegan buddha bowl has it all: fluffy quinoa, crispy spiced chickpeas, mixed greens, and a curry dressing!

Ingredients

Scale

For the quinoa bowl:

  • 1 medium sweet potato, sliced
  • 2 Tablespoons olive oil, divided
  • 2 cups cooked chickpeas or 1 15-ounces (420g) can, drained
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper
  • 1 cup (270g) quinoa, rinsed
  • 2 cups (500ml) water

For the curry dressing:

  • 1/3 cup (80 ml) olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon tahini
  • 1/2 teaspoon curry powder

Other vegetables and toppings:

  • 1 avocado, halved and sliced
  • 1 cup (100g) red cabbage, shredded
  • 1 cup (225g) raw spinach or mixed greens
  • Sesame seeds

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.

For the sweet potatoes and the chickpeas:

  1. In a medium size bowl, toss the sweet potato slices with one tablespoon of olive oil. Season with salt and pepper.
  2. Arrange the sweet potato slices onto half of the baking sheet and set aside
  3. Re-use the same medium size bowl with the remaining olive oil, spices, salt and pepper. Add the drained chickpeas and toss until evenly coated. Transfer to the over empty half of the baking sheet.
  4. Bake sweet potatoes and chickpeas at the same time for about 20 minutes, stirring from time to time. When done, remove from oven and let cool.

For the quinoa:

  1. Bring 2 cups water to a boil, then add quinoa and lower the heat. Simmer for about 15 minutes until all water is absorbed. When it’s done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.

For the dressing:

  1. Whisk all the ingredients in a small bowl.
  2. Assemble the quinoa bowls dividing in each bowl the quinoa, sweet potato slices, curry-spiced chickpeas, red cabbage, avocado halves, mixed greens or spinach. Drizzle everything with the mustard curry dressing, and sprinkle with sesame seeds.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/spiced-chickpea-sweet-potato-buddha-bowl/