Sweet Potato Chickpea Buddha Bowl Food

CHICKPEA BUDDHA BOWL

Chickpea Buddha Bowl image

This delicious vegan dish is perfect for when you don't have much time. For this dish, we've used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale.

Provided by MyNutriCounter

Categories Main Dish Recipes Bowls

Time 40m

Yield 2

Number Of Ingredients 14

Ingredients

1 cup vegetable broth
½ cup red quinoa
1 ¾ cups Brussels sprouts
¼ cup cubed carrots
¼ cup peeled and cubed parsnips
½ red onion, chopped
2 teaspoons olive oil, divided
1 (15 ounce) can chickpeas, drained and patted dry
1 teaspoon ground turmeric
¼ cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
5 tablespoons hot water
1 avocado, mashed

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
Bake in the preheated oven until softened, about 10 minutes.
Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

Nutrition Facts : Calories 815.1 calories, Carbohydrate 99.1 g, Fat 40.4 g, Fiber 24.1 g, Protein 23.9 g, SaturatedFat 5.6 g, Sodium 728.2 mg, Sugar 13.1 g

BUDDHA BOWL WITH ROASTED SWEET POTATOES, SPICED CHICKPEAS, AND CHARD

Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Chard image

One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.

Provided by Tracy Pollan

Categories HarperCollins Dinner Lunch Grains Sweet Potato/Yam Chickpea Leafy Green Chard Sesame Poblano Garlic Vegetarian Vegan Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free

Number Of Ingredients 24

Ingredients

For the poblano tahini sauce:
1 1/2 cups roughly chopped poblano pepper
1 clove garlic, quartered
1/3 cup tahini (sesame paste)
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Sea salt
Freshly ground black pepper
For the Buddha bowls:
1 cup quinoa, rice, or farro (or any grain of your choice)
2 large sweet potatoes (1 1/2 to 2 pounds), peeled and cut into 1-inch cubes
1 1/2 tablespoons coconut oil, melted
2 teaspoons pure maple syrup
1 teaspoon orange zest
Sea salt
1 (15-ounce) can chickpeas, drained, rinsed, and patted dry or 1 1/2 cups cooked chickpeas
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Freshly ground black pepper
4 cloves garlic, peeled
1/8 teaspoon crushed red pepper flakes
1 bunch Swiss chard, red, green, or rainbow, stemmed, leaves cut into 1-inch strips

Steps:

For the poblano tahini sauce:
In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and 1/4 cup water and blend until smooth. (If the sauce is too thick, add water as needed to reach the desired consistency.) Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. (The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.)
For the Buddha bowls:
Preheat the oven to 425°F.
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, orange zest, and 1/4 teaspoon salt. Mix well until the potatoes are evenly coated.
Spread the sweet potatoes on a rimmed baking sheet and roast for 20 minutes. Flip them with a spatula and roast until the potatoes are tender and beginning to brown, an additional 10 to 15 minutes.
Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated.
Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring them once halfway through.
In a large skillet over medium-high heat, heat the remaining 1 tablespoon of the olive oil until shimmering. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, 3 to 4 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves.
Put 1/2 cup of the cooked grain in the bottom of each of four serving bowls. Top each bowl with equal portions of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano tahini sauce and serve with extra sauce passed separately.

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SWEET POTATO & CHICKPEA BUDDHA BOWL - MINDFUL BY SODEXO ...

Mindful Recipes Sweet Potato & Chickpea Buddha Bowl. A nutrient-packed bowl of quinoa, roasted sweet potato, spiced chickpeas, braised kale, and lemon dressing. Print Follow Our Recipe. Prep Time: 10 to 15 minutes | Cook time: 20 to 30 minutes | Yield: 4 bowls; 1 bowl each. Lemon Tahini Dressing Ingredients . 1/3 cup nonfat plain Greek yogurt; 2 Tablespoons tahini; …
From mindful.sodexo.com

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VEGAN SWEET POTATO QUINOA BUDDHA BOWL - PIPING POT CURRY

Preheat oven to 425°F. In a large baking tray, place the sweet potatoes on one side. Drizzle ½ tablespoon olive oil and add salt, pepper, and ¼ teaspoon garlic powder. On the other side of the baking tray, add chickpeas. Drizzle ½ tablespoon olive oil and add salt, remaining garlic powder, cumin powder, and paprika.
From pipingpotcurry.com

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SWEET POTATO CHICKPEA BUDDHA BOWL - COOKINGDELICIOUS4# ...

SWEET POTATO CHICKPEA BUDDHA BOWL. One might assume by calling this a “Buddha Bowl” I’m making some kind of political or religious statement, when in fact, I am not. I just like giant bowls of food. A “Buddha Bowl,” as defined by urban dictionary, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a …
From cookingdelicious4.blogspot.com

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SWEET POTATO CAKES AND TAHINI DRESSING BUDDHA BOWL - ACELINE

To make the sweet potato cake, blitz together all the ingredients except the oil and sesame seeds to a paste. Chill for 15 minutes then form into small patties and coat in the sesame seeds. Place onto a baking tray, drizzle with a little olive oil and bake for 10-12 minutes in the oven at 200°C. Meanwhile make the tahini dressing by mixing together all the ingredients. To …
From aceline.media

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BUDDHA BOWL WITH SWEET POTATO - ALL INFORMATION ABOUT ...

Sweet Potato Chickpea Buddha Bowl | Minimalist Baker Recipes hot minimalistbaker.com. Flavorful, filling, 30-minute Buddha Bowl with sweet potatoes, chickpeas, kale, onion, and a tahini-maple sauce! A healthy and satisfying vegan meal.
From therecipes.info

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ROASTED CHICKPEA AND SWEET POTATO BUDDHA BOWLS | ORDER ...

The instruction how to make Roasted Chickpea and Sweet Potato Buddha Bowls. Preheat oven to 400u00b0. Toss together chickpeas, olive oil for chickpeas, honey, paprika, chili powder, cumin, and salt for chickpeas in a medium bowl. Set aside. Line a large sheet pan with aluminum foil or parchment paper and coat with cooking spray or vegetable oil. On the pan, …
From order.foodcity.com

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SWEET POTATO CHICKPEA BUDDHA BOWL - COOKINGDELICIOUS3# ...

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SWEET POTATO CHICKPEA BUDDHA BOWL | SIMPLE RECIPES

SWEET POTATO CHICKPEA BUDDHA BOWL POTATO Edit. One might assume by calling this a “Buddha Bowl” I’m making some kind of political or religious statement, when in fact, I am not. I just like giant bowls of food. A “Buddha Bowl,” as defined by urban dictionary, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a …
From winafood.blogspot.com

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SWEET POTATO CHICKPEA BUDDHA BOWL - FOOD NEWS

Ini ada beberapa kreasi Buddha Bowls: Sweet Potato Chickpea Buddha Bowl (Minimalist Baker) Buddha Bowls. Quinoa Chickpea Buddha Bowl . Jul 24, 2019 - Flavorful, filling, 30-minute Buddha Bowl with sweet potatoes, chickpeas, kale, onion, and a tahini-maple sauce! A healthy and satisfying vegan meal. Jun 27, 2021 - Flavorful, filling, 30-minute Buddha Bowl …
From foodnewsnews.com

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SWEET POTATO CHICKPEA BUDDHA BOWL - RECIPES #DINNER # ...

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YAMS AND ROASTED CHICKPEA BOWL - RECIPES | NOAHSTRENGTH.COM

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 ...
From noahstrength.com

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