Name: Sweet Potato Buddha Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 sweet potatoes, about 400 g, cut into 2 cm cubes; 240 g drained tinned chickpeas; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp salt; 75 g quinoa; 150 ml water; 100 g kale, shredded; 1 avocado, about 170 g, sliced; 2 tbsp tahini; 1 tbsp lemon juice; 2 tbsp water for the dressing

Sweet Potato Buddha Bowl

Roasted sweet potato and chickpeas on quinoa with kale and avocado, drizzled with a lemon tahini dressing.

50 min total Serves 2 servings Easy

The Method for Sweet Potato Buddha Bowl

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Heat the oven to 200°C / 390°F. Toss the sweet potato with half the oil, the cumin, paprika and salt on a tray and roast for 25 minutes. Add the dried chickpeas tossed in the remaining oil for the last 20 minutes.
Meanwhile rinse the quinoa and simmer it in 150 ml water, covered, for 15 minutes.
Massage the kale with a pinch of salt for 1 minute.
Whisk the tahini, lemon juice and 2 tbsp water. Arrange everything in two bowls and drizzle with the dressing.

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What Can Go Wrong

Dry the chickpeas.
Cut the sweet potato evenly.
If your oven runs hot, check at 20 minutes.
Massage the kale.

Good to Know About Sweet Potato Buddha Bowl

The first sign it is ready is the smell: sweet potato and cumin, turning dark at the edges. A Buddha bowl is a pile of good things in one dish, and the effort is in the roasting.

Cut the sweet potato into 2 cm cubes so that it cooks through in 25 minutes. Dry the chickpeas thoroughly on kitchen paper and add them to the tray for the last 20 minutes. Dry chickpeas crisp, and wet ones steam. Toss both with the oil, cumin, paprika and salt.

Simmer the quinoa for 15 minutes. Massage the kale with a pinch of salt for a minute, until it softens and darkens. Arrange everything in a bowl in separate sections, and add the avocado slices.

The dressing is tahini, lemon juice, water and salt, whisked until it looks like pouring cream. Drizzle it over everything. If your oven runs hot, check the sweet potato at 20 minutes. The bowl is as good cold the next day as it is warm.

To Go With It

Hot sauce · Lemon wedges · Herbal tea · Pickled red onion

Sides from the same cuisine on this site: Creamy Coleslaw, Philadelphia Soft Pretzels, Boston Baked Beans.

Leftovers

Keeps in the fridge for 2 days, with the dressing separate.