Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl

Health Rating
Prep Cook Ready in Servings
5 min 25 min 30 min 4
Scheduled for:
Lunch on Monday
Lunch on Wednesday
Lunch on Friday
Lunch on Sunday

Ingredients for 4

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1/3 tsp Black pepper
1/3 tsp Black pepper (for chickpeas)
1 1/3 head Broccoli, raw (chopped)
1 1/3 can (15oz) Chickpeas, canned, drained (drained rinsed and patted dry)
1 tsp Chili powder (for chickpeas)
2 2/3 tbsp Coconut oil
1 1/3 tsp Cumin (for chickpeas)
1 tsp Garlic powder (for chickpeas)
2 2/3 cup Kale (larger stems removed)
2/3 whole lemon(s) Lemon juice (for tahini sauce)
1 1/3 tbsp Maple syrup (for tahini sauce)
2/3 tsp Oregano, dried (for chickpeas, optional)
2/3 medium Red onion (sliced and wedged)
1/3 tsp Salt
1/3 tsp Salt (for chickpeas)
2 2/3 medium potato Sweet potato (halved)
1/3 cup Tahini (for tahini sauce)
1/3 tsp Turmeric, ground (for chickpeas)
2 2/3 tbsp Water (hot water to thin, for tahini sauce)


Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.

Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.

Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.

While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.

Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.

Once the chickpeas are browned and fragrant, remove from heat and set aside.

Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.

To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

Best when fresh, though leftovers will keep for a few days in the fridge.

Nutrition Facts

Per Portion

Calories 580
Calories from fat 219
Calories from saturated fat 89
Total Fat 24.3 g
Saturated Fat 9.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.4 g
Monounsaturated Fat 5.4 g
Cholesterol 0
Sodium 798 mg
Potassium 1104 mg
Total Carbohydrate 71 g
Dietary Fiber 17.3 g
Sugars 15.4 g
Protein 19.5 g

Dietary servings

Per Portion

Meat Alternative 1.4
Vegetables 4.1

Energy sources



To make this recipe "GO BOTH WAYS": Simply swap chickpeas with pulled pork or chicken for the meat-eaters in the family. 

Recipe from:
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