Vegan Sweet Potato and Chickpea Buddha Bowl

July 27, 2021

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A Buddha bowl is a one-dish meal that is made up of adding small portions of various healthy items. Also known as grain bowls, macro bowls, and power bowls. They usually consist of rice or whole grains and healthy veggies. A protein (traditionally vegetarian) like beans, lentils, or tofu and topped with a dressing finish up this dish.

I love Buddha bowls for how easy they are to put together. As well as how healthy and filling they are. There are no hard and fast rules to what constitutes a Buddha Bowl and the combinations are pretty much endless. The dressing can be simple or as fancy as you like to fit whatever mood you’re in. This sweet potato and chickpea Buddha Bowl has been a regular recently. It’s a hearty dish and pretty quick and easy to make.

Vegan Sweet Potato And Chickpea Buddha Bowl

This recipe usually makes enough for two large bowls.

Ingredients

1 cup quinoa
2 cups water
1 sweet potato
2 cups kale
1 can chickpeas (about 1.5 cups)
2 Tbsp. coconut oil
1/2 tea turmeric
1/2 lemon pepper

Directions

Preheat the oven to 400 degrees. Thoroughly wash the sweet potato and chop it into 1-inch cubes. Try and keep cubes roughly the same size so they bake evenly. Place on a baking tray and lightly coat with coconut oil. Put the sweet potatoes in the oven to cook for about 45 minutes. Check on them halfway through and flip them over if necessary. Remove potatoes from the oven when they are done.
Rinse the quinoa in a fine mesh colander under running water for at least 30 seconds. Then add the quinoa and water to a pot that has a tight-fitting lid. Bring to a boil over medium-high heat, then reduce the heat to maintain a low simmer. Cook until the quinoa has absorbed all the water, about 15 minutes. Remove the pot from the heat and cover the pot with a tight-fitting lid. Let the quinoa steam in the pot for 5-10 minutes before using.
Add 1 Tbsp. of coconut oil to a frying pan over medium heat. Let the oil melt then add the chickpeas, turmeric, lemon pepper, and salt. Let the chickpeas cook for about 10 minutes while stirring them every few minutes.
Remove the chickpeas from the pan and then add the washed and chopped kale. Pour in a few tablespoons of water and cover with a lid. Let the kale steam down for a few minutes, then remove from the heat.
To assemble, add a portion of quinoa, chickpeas, kale, and sweet potatoes to a large bowl and then drizzle with dressing.