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Sweet Potato & Crispy Chickpea Buddha Bowl with Lemon Tahini Hummus Dressing

Sweet Potato Buddha Bowl with Chickpeas and An Amazing Lemon Tahini Dressing
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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. 

Ingredients

Scale

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

  1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper
  2. Rinse the rice, then add to a pot with water or stock. Bring to a boil then add 1/4 teaspoon salt
  3. 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
  4. 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)
  5. Spread evenly on baking sheet and bake for 18-20 minutes, tossing midway
  6. To cook the kale, add 1 tablespoon oil to large pan and turn heat to medium
  7. Add the kale, season with salt, pepper and garlic powder, and cook for 6-8 minutes until soft and wilted
  8. To make the dressing: in a small bowl whisk together hummus, tahini, lemon juice, salt and pepper
  9. To assemble the bowls, I divide a wide shallow into quarters of: sweet potato, chickpeas, rice and kale
  10. 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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Find it online: https://hungry-blonde.com/sweet-potato-buddha-bowl/

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