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–+ servings
sweet potato chickpea buddha bowl with sweet potato, chickpeas, red pepper, quinoa and zucchini in a white bowl with lemon yogurt dressing drizzled on top

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.
Print Pin
Course Main Dishes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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 cup quinoa any kind
  • salt
  • pepper

Dressing:

  • 1/2 cup plain yogurt of choice
  • 1 tbsp olive oil
  • 1 tbs 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 15 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.
  • Remove potatoes from the oven and add the zucchini, peppers and chickpeas. Sprinkle zucchini and bell pepper with salt and pepper. Bake for an additional 10-15 minutes or until veggies are fork tender.
  • While the veggies and chickpeas are baking, boil 2 cups of water with 1 cup 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.
  • While quinoa is cooking, 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).
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.