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Hearty Sweet Potato & Chickpea Buddha Bowls

These delicious and filling Buddha bowls are loaded with sweet potatoes, roasted broccoli, spiced chickpeas, and tender lentils, all over a bed of fresh arugula. A zesty lemon-tahini dressing brings it all together for a satisfying vegan, gluten-free, and dairy-free meal.
1
35 min
TOTAL TIME
580
CALORIES
$1.59
PER SERVING
Hearty Sweet Potato & Chickpea Buddha Bowls
Ingredients
BOWL
4 SERVINGS
Paprika
1 tsp paprika
Broccoli Florets
2 cups broccoli florets
Cooked Chickpeas
2 cups cooked chickpeas
Garlic Powder
1 tsp garlic powder
Arugula
3 cups arugula
Avocado Oil
2 tbsp avocado oil
Salt And Pepper
salt and pepper
to taste
Cooked Lentils
1 cup cooked lentils
Sweet Potatoes
4 small sweet potatoes
peeled and cubed
DRESSING
Salt And Pepper
salt and pepper
to taste
Lemon Juice
1/4 cup lemon juice
Water
2 tbsp water
Garlic
1 clove garlic
minced
Tahini
1/4 cup tahini
Maple Syrup
2 tbsp maple syrup
Directions
BOWL
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
1
Preheat oven to 425 degrees Fahrenheit.
2
In a large bowl, toss sweet potatoes and broccoli with 2 tablespoons avocado oil, paprika, and garlic powder. Season with salt and pepper.
3
Spread sweet potatoes, broccoli, and chickpeas on a large baking sheet in a single layer.
4
Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and the broccoli is slightly charred.
DRESSING
5
In a small bowl, whisk together tahini, lemon juice, water, maple syrup, and minced garlic. Season with salt and pepper.
ASSEMBLY
6
Divide arugula among 4 bowls. Top with roasted sweet potatoes, broccoli, chickpeas, and cooked lentils.
7
Drizzle with the lemon-tahini dressing and serve.
Health Info
Macros
119g
CARBS
22g
FAT
35g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN