Sweet Potato Chickpea Buddha Bowl
In this simple and delicious sweet potato chickpea buddha bowl, quinoa is topped with roasted veggies, chickpeas and garlicky yogurt.
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Servings: 2
Ingredients
Bowl:
- 2 tbsp avocado or coconut oil I use a generous spray
- 1 sweet potato
- 1 zucchini large
- 1 red bell pepper
- 1 can chickpeas 1.5 cups
- 1 tsp smoked paprika
- 1/4 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/8 tsp pepper
- 1.5 cup quinoa any kind
Dressing:
- 1 cup plain yogurt of choice
- 1 tbsp olive oil
- 1 tsp lemon
- 1 clove garlic
- 1/2 tsp dried dill
- 1/4 tsp salt
Instructions
- Preheat the oven to 400 degrees, then spray or spread a baking sheet with your choice of oil.
- Chop the sweet potato into bite-sized cubes, then toss with salt, pepper and the oil on the baking sheet (use extra if needed). Bake for 10 minutes.
- While the potatoes are cooking, continue prepping the rest of the bowl ingredients. Chop the zucchini and bell pepper into bite-sized pieces. In a small bowl, mix a can of drained, rinsed, and dried chickpeas with smoked paprika, turmeric, cumin, salt, and pepper.
- After ten minutes, take the potato out and add to the baking tray the zucchini, peppers, and chickpeas. Bake for an additional 20 minutes.
- While the veggies and chickpeas are baking, boil 3 cups of water with 1.3 cups of quinoa (add a pinch of salt, if you like). Follow your quinoa package instructions or, once boiling, turn heat to low and simmer for 15 minutes, followed by 10 minutes of resting with the lid still on. Fluff when resting is complete.
- Mince garlic, then add all dressing ingredients to a small bowl and mix well.
- When everything is ready, start your bowl with a layer of quinoa. Add the chickpeas and vegetables, and drizzle with yogurt dressing. If the dressing is too thick to pour, add 1 tablespoon of water at a time until it's pouring consistency (or a consistency you like).
Notes
Though it may take longer than 10 minutes to prep, I put 10 minutes for prep time as you will be prepping while certain parts of the recipe are cooking.
Nutrition Facts
Sweet Potato Chickpea Buddha Bowl
Amount per Serving
Calories
861
% Daily Value*
Fat
33
g
51
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
9
g
Cholesterol
16
mg
5
%
Sodium
719
mg
31
%
Potassium
1724
mg
49
%
Carbohydrates
119
g
40
%
Fiber
15
g
63
%
Sugar
16
g
18
%
Protein
26
g
52
%
Vitamin A
18741
IU
375
%
Vitamin C
99
mg
120
%
Calcium
276
mg
28
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.