Sweet Potato and Chickpea Buddha Bowl

Servings: 4 | 45 minutes | 500 kcal

This recipe was created by a vegan food blogger who wanted to create a healthy and satisfying meal that would be perfect for lunch or dinner.

The combination of sweet potatoes and chickpeas is a match made in heaven, and the creamy tahini dressing adds the perfect touch of flavor and richness.

Ingredients

2 medium sweet potatoes, peeled and cubed
1 can chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp salt
4 cups cooked quinoa
2 cups baby spinach
1/4 cup hummus
1/4 cup tahini
1/4 cup water
1 small lemon, juiced

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the sweet potatoes and chickpeas with olive oil, paprika, cumin, garlic powder, and salt. Spread them out on a baking sheet and bake for 25-30 minutes, stirring halfway through.
Divide the quinoa among four bowls and top with the roasted sweet potatoes and chickpeas.
In a small bowl, whisk together the hummus, tahini, water, and lemon juice to make the dressing.
Drizzle the dressing over the bowls and top with baby spinach.