I hope this comprehensive guide has inspired you to make your own Sweet Potato and Chickpea Buddha Bowl! It’s a delicious, healthy, and versatile meal that’s perfect for any occasion.
Here’s the complete list of ingredients, with precise measurements:
Gather all ingredients before.
Let’s break down the process into easy-to-follow steps.
Step 1: Preheat and Prepare. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Season Sweet Potatoes. Toss the diced sweet potato with half of the olive oil, paprika, salt, and pepper. Spread them out on one side of the baking sheet.
Step 3: Season Chickpeas. Toss the drained and rinsed chickpeas with the remaining olive oil, cumin, salt, and pepper. Spread them out on the other side of the baking sheet.
Step 4: Roast. Roast the sweet potatoes and chickpeas for about 25-30 minutes, or until the sweet potatoes are tender and slightly crispy, and the chickpeas are also crispy. You might want to stir or flip them halfway through for even cooking.
Step 5: Make Tahini Dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth. Adjust the consistency with more water if needed. You want a pourable, but not too runny, dressing.
Step 6: Assemble Bowls. Assemble the Buddha bowls by placing the mixed greens in individual bowls. Top with the roasted sweet potatoes, roasted chickpeas, and avocado slices.
Step 7: Drizzle and Serve. Drizzle the tahini dressing over the bowls before serving.
These instructions are clear and easy.
Find it online: https://cookupjoy.com/sweet-potato-and-chickpea-buddha-bowl/