This easy and quick Sweet Potato Chickpea Buddha Bowl is perfect for those looking to meal-prep for the week ahead, or those who want to make a delicious meal on the fly. Enjoy bright, zesty, rich flavours that you and the whole family will enjoy.
Sweet Potato Chickpea Buddha Bowl
A while ago, Jer and I went to this cute little boho style restaurant in North Vancouver after one of our hikes and we enjoyed a Buddha Bowl.
I always hear about buddha bowls, but this was the first time I had ever really had one, and you guys… I was hooked. It was so fresh, light, healthy, and delicious that I knew I had to try making it when we were home.
Looking in our fridge and pantry, I decided to make a sweet potato chickpea buddha bowl because we had everything already on hand and I like to use everything up in our fridge before resorting to a trip to the grocery store.
Is it easy to make this buddha bowl recipe?
A few buddha bowl ideas:
– Mediterranean Buddha Bowl (add hummus, olives, and tomatoes)
How do I make the buddha bowl dressing?
The buddha bowl dressing I am using in today’s post is a homemade green goddess dressing that’s made from fresh ingredients like parsley, dill, and cilantro. Check out the full easy green goddess recipe here.
However, there are a number of other dressings you can make and use on your Buddha Bowls that are super delicious and easy, a few include:
– Homemade Peanut Sauce Recipe
– Homemade Tahini Sauce Recipe
Is this buddha bowl vegan?
Yes! This buddha bowl is vegan – even the sauce is completely vegan. In fact, Buddha Bowls are typically either vegan or vegetarian. Buddha Bowls are also typically served cold which makes them a really great option to pre-prep for the week ahead.
I personally like to make big batches of meals so that I have plenty of leftovers for lunches throughout the week and buddha bowls have become one of my favourite meals to prep for the week ahead.
How do you make the crunchy chickpeas for this Sweet Potato Chickpea Buddha Bowl?
Making the crunchy chickpeas is super easy and it adds such a yummy flavour and texture to this dish. To make these you just need: 1 can of chickpeas, olive oil, and any spices you like (I used chili powder, turmeric, and cayenne). You’ll also need parchment paper and a baking sheet, and you’ll want to preheat the oven to 400F.
Making crunchy chickpeas is surprisingly easy and once you’ve made them they can be used in a variety of ways. I personally love them overtop of dishes to add a crunchy texture, but they can also be really a great snack.
Basically, to make your crunchy chickpeas, you’re going to want to first drain your canned chickpeas and then pat them dry. Really try to remove any excess water from them.
Once they are dried, you’ll then want to place your chickpeas on a parchment-lined baking sheet. Using olive oil or cooking oil in a spray bottle (I simply made my own using olive oil that I put into a spray bottle I had purchased at the dollar store), lightly spray your chickpeas.
Add any spices you want to your chickpeas and then place them in the oven to cook.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This data was provided and calculated by Nutritionix on 9/23/2020
Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 3mgSodium: 344mgCarbohydrates: 44gFiber: 7gSugar: 9gProtein: 8g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This data was provided and calculated by Nutritionix on 9/23/2020