Yams and Roasted Chickpea Bowl

 

Let’s Make #7! Sweet Potato and Chickpea Buddha Bowl @supervegans_official

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Sweet Potato Chickpea Buddha Bowl | Minimalist Baker Recipes

Video taken from the channel: Minimalist Baker


Sweet Potato and Roasted Chickpea Bowl. Ingredients. 1 15-ounce can no-salt added chickpeas, drained; 1 tablespoon fresh rosemary, chopped and divided; 3 tablespoons olive oil, divided; 2 tablespoons balsamic vinegar; 1 clove garlic, pressed; 1/2 teaspoon salt; 4 cups (532g) cubed sweet potato, from about 2 medium potatoes; 4 cups (268g) chopped kale. Lay sweet potatoes and chickpeas on a large baking sheet, drizzle with olive oil (about 1/2 tbsp), and use your hands to coat all sides. Sprinkle the sweet potatoes and chickpeas with a dusting of smoked paprika and sea salt.

Bake sweet potatoes and chickpeas for. In a medium bowl, toss together diced sweet potatoes, chickpeas, olive oil, cumin, chili powder, salt, pepper and garlic. Spread in an even layer on a large baking sheet.

Bake for about 10-15 minutes, or until sweet potatoes and chickpeas are golden brown, stirring once halfway through cooking. Divide sweet potato mixture evenly between bowls. Cozy and comforting, these roasted sweet potato, broccoli and chickpea bowls are a perfect healthy and easy dinner! With roasted veggies, crunchy pita chips.

In a medium saucepan, cook the quinoa, rice, or farro according to the directions on the package. In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup. Place the sweet potato halves cut side up on a plate. Sprinkle the chickpeas with the pepper, cumin and sumac and toss to coat.

Step 5 Leaving a 1/2. Sweet Potato & Chickpea Buddha Bowl This Buddha Bowl is topped with roasted sweet potatoes, peppers and chickpeas and drizzled with a tangy green mojo sauce. It’s a healthy (vegetarian + vegan) dinner or lunch.

4.85 from 13 votes. To make the bowls, just roast up some seasoned sweet potato (or you could use butternut squash, or any other roast-able veggies you have on hand) and a can of chickpeas. Then while they’re in the oven, prep the dressing and the rest of your ingredients.

Then dish them up into a salad or some meal prep bowls. Sweet Potato Chickpea Buddha Bowl. Flavorful, filling, 30-minute Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas, and an AMAZING tahini-maple sauce!

A healthy, satisfying plant-based meal. Author Minimalist Baker. Print.

In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup, lemon zest and 1/4 teaspoon salt. Mix well until potatoes are evenly coated. Spread out the potatoes on the baking sheet so that there’s a bit of room between each one.

Roast in the oven for 15 minutes.

List of related literature:

In this recipe, sweet potato, Broccolini and kale are roasted together for a textural and flavorful base, and then added to your favorite cooked rice.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

The garnish consists of 2 tablespoons whole toasted almonds; Sea salt and freshly ground black pepper and 1 tsp dried coriander.

“Lentil: An Ancient Crop for Modern Times” by Shyam S. Yadav, David McNeil, Philip C. Stevenson
from Lentil: An Ancient Crop for Modern Times
by Shyam S. Yadav, David McNeil, Philip C. Stevenson
Springer Netherlands, 2007

Stir in sweet potatoes, lentils, broth, water, and salt; heat to boiling over high heat.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Bring to a high boil, cover, reduce the heat to low, and simmer for 15 to 20 minutes or until the lentils and sweet potatoes are tender but not mushy.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Transfer the chickpeas to a large bowl, stir in the potatoes and tahini, and season with salt.

“Essential Turkish Cuisine” by Engin Akin, Anya Bremzen
from Essential Turkish Cuisine
by Engin Akin, Anya Bremzen
ABRAMS (Ignition), 2015

In a medium bowl, combine veggies with 1/3 cup cooked, chilled brown rice and 1/2 cup lentils (boiled, steamed vacuum sealed, or canned, drained and rinsed).

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Add the sweet potato and serve with a dollop of hummus and top with sprouts and

“The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life” by Karen Fischer
from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life
by Karen Fischer
Exisle Publishing Limited, 2014

As a variation on this recipe, try sweet potato and peas or sweet potato and spinach.

“Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B” by Annabel Karmel
from Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B
by Annabel Karmel
Atria Books, 2009

Give the beans and peas a final shake in the colander before tipping them into the bowl and stir with a big spoon to combine with the mint and feta.

“Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas!” by Zoe Sugg
from Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas!
by Zoe Sugg
Hodder & Stoughton, 2018

WHY THIS RECIPE WORKS: With their buttery, nutty flavor and creamy texture, canned chickpeas can make a terrific dish when simply sautéed with a few flavorful ingredients.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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10 comments

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  • Is this any good chilled, or do you recommend serving hot? Making a larger batch and taking to a potluck. Just not sure what’s best! Thanks.:)

  • This is soooooo delicioso! I had some japanese sweet potatoes on hand which were oh so good and the spices on the chickpeas were perfection! The sauce? I licked the bowl clean!

  • Awesome video! I want to try this and was wondering if there is something else instead of tahini I could use? I haven’t been able to find it in my area. Thanks!

  • I made your Buddha Bowl for X Mas and my Kids (15,7) LOVE LOVE LOVED it! Here in our area Germany and in the middle of nowhere �� we have to make our good stuff ourselves. You are a great radiant personality and you inspire my cooking, and I am inspiring the people here on the Country side to experiment in vegan cooking ������
    Thank you so very much for sharing your energy and great cooking ������������

  • Good recipe, but onions are one of the five pungents in Buddhism. Basically all the veggies from the allium family are prohibited.

  • Sweet potatoes and chickpeas are two of my faaaavorite food combinations. I like adding roasted chickpeas to sweet potato soup, to add crunch. This buddah bowl looks amazing!

  • Rachel, this is my first time learning about these bowls, how did you assemble all the ingredients together? Is the hummus on the very bottom?

  • I am making all of this right now for my dinner…I am drooling! Not to mention there’s lots left for a few days! ����❤️������ tytyty!

  • Ramsey and Oliver are charlatans compared to you…your recipes are what we call “keeping it real” vegan is the future skip! ������������

  • That looks so easy AND tasty! Tahini is by far the best base for any sauce and we love quick meals where we can just throw everything in the oven like that.