Sweet Potato Chickpea Buddha Bowl

The roasted sweet potatoes, chickpeas, fresh vegetables, and creamy tahini dressing in this Sweet Potato Chickpea Buddha Bowl make it a healthy and tasty salad. It has just the right amount of flavors and textures to make a healthy and filling meal.

Ingredients:

• 2 sweet potatoes, diced
• 1 can 15 oz chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, diced
• 1/4 cup hummus
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons water
• Sesame seeds for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Add the chickpeas and sweet potatoes that have been diced to a bowl

Add the olive oil, paprika, cumin, salt, and pepper

Place the chickpeas and sweet potatoes on a baking sheet and spread them out

Roast them for 25 to 30 minutes, stirring them once halfway through, until they are soft and slightly crispy

Add the tahini, lemon juice, and water to a bowl and whisk them together until smooth

Set this bowl aside while you roast the chickpeas and sweet potatoes

If you need to, add more water to get the consistency you want

Spread the mixed greens out among four bowls to make the Buddha bowls

Chickpeas, cherry tomatoes, red onion, and cucumber should be put on top

Spread the tahini dressing out in each bowl, and then top with sesame seeds

Your Sweet Potato Chickpea Buddha Bowl is ready to eat right away