Meet the Sweet Potato Buddha Bowl with Crispy Chickpeas and Lemon Tahini Hummus Dressing AKA your new go-to meal. The entire dish is ready in 30 minutes. Plus, it is complete with balanced ingredients and the best dressing EVER. Keep scrolling to find the recipe.
The key to a satisfying meal is a variety of textures and flavors. This Sweet Potato Buddha Bowl checks those boxes. However, a meal with variety is not a hard meal to make. This Buddha Bowl is chock full with a ton of different elements, but each one is SUPER simple to make. The best part is each ingredient pairs perfectly with the other to create a lunch OR dinner that leaves you full! If you’re looking for other power-packed meals, then check out my HB Power Bowls (:
PrintSweet Potato & Crispy Chickpea Buddha Bowl with Lemon Tahini Hummus Dressing
Meet the Sweet Potato Buddha Bowl with Crispy Chickpeas and Lemon Tahini Hummus Dressing AKA your new go-to meal. The entire dish is ready in 30 minutes. Plus, it is complete with balanced ingredients and the best dressing EVER.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 3-4 1x
- Category: Lunch, Dinner, Healthy
- Method: Bake, Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
For the bowls:
- one 15 ounce can organic chickpeas, drained and rinsed
- 1 medium sweet potato, sliced into wedges or cubes
- 2 teaspoons + 1 tablespoon olive oil (divided)
- 1 teaspoon salt (divided)
- 1/8 teaspoon black pepper
- additional seasonings of choice, I like using garlic powder and Primal Palate New Bae Seasoning
- 1 cup uncooked white or brown rice
- 2 cups water or vegetable stock
- 3 cups kale
- 1 avocado, sliced
- 3 tablespoons chopped walnuts
For the dressing:
- 1/4 cup plain hummus
- 1 tablespoon tahini
- juice of 1/2 a lemon
- pinch of salt and black pepper
Instructions
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper
- Rinse the rice, then add to a pot with water or stock. Bring to a boil then add 1/4 teaspoon salt
- Cover the pot with a lid and reduce heat to low. Cook on a simmer for 16-18 minutes, until the rice is fully cooked. Turn off heat and let rice sit covered
- In a large bowl toss chickpeas and sweet potato slices with olive oil, 1/4 teaspoon salt, pepper, and your choice of spices (I used garlic powder and Primal Palate New Bae Seasoning)
- Spread evenly on baking sheet and bake for 18-20 minutes, tossing midway
- To cook the kale, add 1 tablespoon oil to large pan and turn heat to medium
- Add the kale, season with salt, pepper and garlic powder, and cook for 6-8 minutes until soft and wilted
- To make the dressing: in a small bowl whisk together hummus, tahini, lemon juice, salt and pepper
- To assemble the bowls, I divide a wide shallow into quarters of: sweet potato, chickpeas, rice and kale
- Top each bowl with fresh sliced avocado, a sprinkle of chopped walnuts, and drizzle of the dressing
Notes
Another (quicker) option is to air fry the chickpeas and/or sweet potatoes. I also love using my Ninja Speedi, which you can reference this Instagram post for details
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Sweet Potato Buddha Bowl Can Be Made in Just 30 Minutes!
Okay, so you might be wondering: How on earth can this meal be made in 30 minutes? Well, let me introduce you to your new best friend… The Air Fryer. If you know me, then you know I am OBSESSED with my Air Fryer. There’s a reason for that — it makes delicious meals quick!
In this case, the Air Fryer cuts down on the cooking time of both the chickpeas and the sweet potatoes. It only takes around 20 minutes. This step can also be done in the oven. But if you’ve been eyeing this appliance, then you can use my code “hungryblonde15” for a discount on my favorite Air Fryer, here.
Now, what if I told you this entire meal could be made in 15 (yes, just 15!) minutes? It’s possible thanks to the new Ninja Speedi, which is a convenient all-in-one pot! This is Ninja Kitchen’s newest appliance. Let me tell you it is amazing… especially if you’re someone like me who loves a quick cook time. (will add link when it’s available)
The Ingredients in Sweet Potato Buddha Bowl
This bowl is full of healthy, nourishing ingredients. It is entirely plant-based, vegan, dairy-free, gluten-free. The chickpeas add a good amount of protein. However, to amp up the protein in this meal, add chicken, shrimp or salmon.
In addition, you can use any kind of grain you want in this recipe. I make it with white rice, but brown and jasmine are delicious as are quinoa or farro! Of course, you can use microwave rice, too. I promise not to tell anyone 😉
To get those greens in, I add wilted kale. If you don’t like kale, though, then use wilted spinach, collard greens, roasted broccoli, or even a fresh spring mix.
Lemon Tahini Hummus Dressing = Life Changing
We all know dressing makes or breaks a meal. This one MAKES it big time. You will LOVE the flavorful and refreshing lemon tahini hummus dressing! It gives this dish a creaminess that is *chef’s kiss*.
Pro-tip: This sauce is great for meal prep, so I suggest making a double or triple serving to store in the fridge. It’s a delicious dressing to use on any salads or even sandwiches!
As always, if you make this Sweet Potato & Crispy Chickpea Buddha Bowl or any of my other recipes, then I’d love to know how they turned out. Please leave a review, and tag me on Instagram @Hungry.Blonde! xoxo GG
You might also like:
Copycat Chipotle Chicken Burrito Bowl
Cheesy Buffalo Chicken Bowls
Beef & Black Bean Enchiladas
Spinach & Artichoke Chicken Skillet
Vegetarian White Bean Buffalo Dip
One Pot Taco Pasta
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