Description
Nourish your body with this vibrant and nutrient-dense Sweet Potato Chickpea Buddha Bowl. Perfectly balanced with fiber-rich roasted sweet potatoes, protein-packed chickpeas, and creamy avocado, this dish is finished with a zesty, spicy plant-based sauce. It is the ultimate clean-eating meal that provides sustained energy and satisfying flavors, making it perfect for a healthy lunch or a cozy dinner.
Ingredients
2 cups fresh kale, stems removed
10 oz sweet potato, peeled and diced
1 tablespoon avocado oil
15 oz can chickpeas, drained and rinsed
1/2 avocado, thinly sliced
1/2 red onion, thinly sliced
1/3 cup plant-based sour cream or unsweetened yogurt
1 1/2 tablespoon sriracha
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
Instructions
Preheat your oven to 400°F (200°C).
Toss diced sweet potatoes with avocado oil, garlic powder, paprika, and half of the sea salt on a baking sheet.
Roast the sweet potatoes for 20-25 minutes until tender and slightly browned.
While the sweet potatoes roast, whisk together the plant-based sour cream or yogurt with sriracha and the remaining salt and pepper to create the dressing.
Divide the fresh kale into bowls.
Top the kale with the roasted sweet potatoes, chickpeas, red onion slices, and fresh avocado.
Drizzle the spicy dressing over the bowls just before serving.
Notes
For extra protein, you can add cooked quinoa or brown rice as a base. If you prefer even more texture, top the bowls with toasted sunflower or pumpkin seeds. Store the components separately in the refrigerator for up to 3 days if prepping in advance.