Sweet Potato Buddha Bowl with Tahini Dressing
This healthy Buddha Bowl is loaded with all good things for you - sweet potato, chickpeas, Lime Cilantro Rice, veggies and drizzled with delicious Tahini Dressing. A perfect Vegan meal to satisfy your comfort food cravings.
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INGREDIENTS
For Roasted Sweet Potatoes and Chickpeas
- 2 medium potatoes, 1-2 inch chunks
- 1 13.5 oz can chickpeas, rinsed and drained
- 1 ½ tablespoon coconut or olive oil
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika spice
Grains
- Lime Cilantro Rice*
Other essential garnishes and toppings
- Bell peppers, diced
- Avocado, sliced or diced
- Red onion, sliced
- Lime, wedges
- Sweet and Spicy Tahini dressing**
- Flaky sea salt
- Sesame seeds
- Cucumber
- Kale or lettuce
INSTRUCTIONS
- Use the leftover roasted sweet potatoes and chickpeas to make delicious vegan Tacos
- For the toppings, feel free to use your favorite ingredients or use whatever you have on hand
- For roasted sweet potatoes and chickpeas
- In a large mixing bowl, combine potatoes, chickpeas, oil, spices. S
- Stir together until everything is evenly coated. Preheat oven to 400F. Transfer contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack of the oven for 30-40 minutes, or until potatoes become soft.
Assembling the Buddha Bowl
- Place the Cilantro Rice or your favorite cooked grain in the bottom of a serving bowl. Top with roasted veggies and your chosen toppings. Drizzle with Sweet and Spicy Tahini Dressing and serve while warm!
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