Sweet Potato Chickpea Buddha Bowl

  • Serving Size3


    • 2 T approved oil
    • 1/2 red onion, sliced in wedges
    • 2 large sweet potatoes, halved
    • 1 bundle broccoli, large stems removed, chopped
    • 2 big handfuls kale, larger stems removed
    • 1/4 tsp each salt + pepper
    • 1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
    • 1 tsp cumin
    • 3/4 tsp chili powder
    • 3/4 tsp garlic powder
    • 1/4 tsp each salt + pepper
    • optional: 1/2 tsp oregano
    • optional: 1/4 tsp turmeric



    Preheat oven to 400 F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of approved 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 broccoli. Drizzle broccoli with a bit of approved oil and season with a pinch each salt and pepper.


    Bake for another 8 to 10 minutes, then remove from the oven and add the kale. Drizzle kale with a touch more oil and season with a pinch each of salt and pepper. Bake for another 4 to 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 T of approved 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. 10 minutes total at slightly over medium heat works well. Once the chickpeas are browned and fragrant, remove from heat and set aside.


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

    Recipe adapted from: minimalistbaker.com

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