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Hearty Sweet Potato and Chickpea Bliss Bowl

A delightful, 30-minute, plant-based Buddha bowl filled with roasted sweet potatoes, onions, kale, crispy chickpeas, broccolini, and a mouth-watering tahini-maple sauce. This nutritious and scrumptious bowl is perfect for a satisfying meal.
3
30 min
TOTAL TIME
607
CALORIES
$2.38
PER SERVING
Hearty Sweet Potato and Chickpea Bliss Bowl
Ingredients
17 INGREDIENTS
3 SERVINGS
Turmeric
1/4 tsp turmeric
Olive Oil
2 tbsp olive oil
Salt
1/4 tsp salt
Red Onion
1/2 whole red onion
sliced in wedges
Sweet Potatoes
2 large sweet potatoes
halved
Broccolini
8 oz broccolini
large stems removed, chopped
Kale
2 handfuls kale
larger stems removed
Pepper
1/4 tsp pepper
Canned Chickpeas
15 oz canned chickpeas
drained, rinsed and patted dry
Chili Powder
3/4 tsp chili powder
Cumin
1 tsp cumin
Garlic Powder
3/4 tsp garlic powder
Dried Oregano
1/2 tsp dried oregano
Tahini
1/4 cup tahini
Maple Syrup
1 tbsp maple syrup
Lemon
1/2 whole lemon
juiced
Hot Water
2 tbsp hot water
to thin
Directions
9 STEPS
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
1
Preheat oven to 400 degrees F. Place sweet potatoes and onion wedges on a baking sheet.
2
Drizzle sweet potatoes and onions with olive oil, ensuring the sweet potato flesh is well coated. Place sweet potatoes skin side down on the baking sheet.
3
Bake for 10 minutes. Take out of the oven, flip sweet potatoes and add chopped broccolini to the baking sheet.
4
Drizzle broccolini with a bit of olive oil, and season with salt and pepper. Bake for another 8-10 minutes.
5
Remove from the oven and add kale to the baking sheet. Drizzle kale with olive oil and season with salt and pepper. Bake for another 4-5 minutes.
6
In a mixing bowl, toss chickpeas with cumin, chili powder, garlic powder, oregano, and turmeric.
7
Heat a large skillet over medium heat, add 1 Tbsp olive oil and the seasoned chickpeas. Sauté, stirring frequently, for about 10 minutes until browned and fragrant. Remove from heat.
8
Prepare the sauce by whisking tahini, maple syrup, and lemon juice in a mixing bowl. Add hot water as needed to reach a pourable consistency.
9
To serve, slice sweet potatoes into bite-sized pieces and divide vegetables among 3 bowls. Top with chickpeas and drizzle with tahini sauce.
Health Info
Macros
130g
CARBS
30g
FAT
37g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN