Go Back
The Sweet Potato & Chickpea Harmony Bowl is more than just a meal; it’s a celebration of wholesome ingredients coming together to create a symphony of flavors and textures. This vibrant dish caters to anyone looking for a healthy, plant-based option that is both satisfying and nourishing. With its colorful appearance and rich taste, the Harmony Bowl is as pleasing to the eye as it is to the palate, making it an excellent choice for meal prep or a quick dinner.

Sweet Potato Chickpea Buddha Bowl

Discover the vibrant Sweet Potato & Chickpea Harmony Bowl, a delicious plant-based meal that celebrates wholesome ingredients. This dish features roasted sweet potatoes, crunchy chickpeas, and fresh greens, all topped with a creamy tahini dressing. It's perfect for meal prep or a quick dinner, offering a symphony of flavors and textures. Packed with nutrients and customizable with seasonal ingredients, this bowl is a nourishing option for everyone. Dive into this easy recipe and enjoy a colorful, satisfying meal.
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 can (15 oz) chickpeas, thoroughly drained and rinsed

1 tablespoon extra virgin olive oil, divided

1 teaspoon smoked paprika

1 teaspoon ground cumin

Sea salt and black pepper, to taste

4 cups mixed greens (your choice of spinach, arugula, or kale)

1 ripe avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled (optional)

1/4 cup tahini

2 tablespoons fresh lemon juice

1 tablespoon pure maple syrup or honey

Water, as needed to adjust tahini dressing consistency

Fresh parsley or cilantro, finely chopped, for garnish

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.

    Prepare Sweet Potatoes: In a medium mixing bowl, combine the cubed sweet potatoes with half of the olive oil, smoked paprika, ground cumin, sea salt, and black pepper. Toss until the sweet potatoes are evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper.

      Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for about 25-30 minutes. Make sure to turn them halfway through the cooking time to ensure even roasting. They should be tender and lightly caramelized when done.

        Season Chickpeas: While the sweet potatoes are roasting, prepare the chickpeas. In a separate bowl, toss the drained chickpeas with the remaining olive oil, sea salt, black pepper, and an extra pinch of cumin if desired for added flavor. After the sweet potatoes have roasted for 15 minutes, add the seasoned chickpeas to the same baking sheet. Roast for an additional 10-15 minutes until the chickpeas are crispy and golden.

          Make the Tahini Dressing: In a small bowl, whisk together the tahini, fresh lemon juice, maple syrup (or honey), and a pinch of salt. Gradually add water a tablespoon at a time until you achieve your preferred dressing consistency – it should be smooth and pourable.

            Assemble the Bowl: In a large serving bowl or individual serving bowls, create a bed of mixed greens. Layer the roasted sweet potatoes, crispy chickpeas, avocado slices, and halved cherry tomatoes on top. If desired, sprinkle crumbled feta cheese over the top for a delightful burst of flavor.

              Finish and Serve: Drizzle the tahini dressing over the assembled ingredients and garnish with freshly chopped parsley or cilantro. Serve immediately and enjoy the vibrant fusion of flavors and textures in this nourishing bowl!

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                  Presentation Tips: For added visual appeal, serve the bowl in contrasting colored dishes and arrange the layers in a colorful pattern before drizzling with dressing. A wedge of lemon on the side also adds brightness both in taste and appearance.