Go Back
–+ servings
Print Recipe

Sweet Potato and Kale Buddha Bowl with Tahini Maple dressing and Spiced Chickpeas

A filling 30 minute bowl packed with flavor, crunch, nutrition and a delicious tahini maple dressing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 3

Ingredients

Chickpeas and Sweet Potatoes

  • 2 cups canned chickpeas rinsed, drained, and dried
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp brown sugar
  • 1 tsp garam masala
  • ¼ tsp garlic powder
  • 1 tsp ground cumin
  • 2 tsp brown sugar
  • ½ tsp kosher salt
  • pinch of cayenne
  • 2 sweet potatoes peeled and cut into 1.5" cubes
  • 2 Tbsp olive oil
  • ¼ tsp pepper
  • ½ tsp kosher salt

Broccolini and Kale

  • 1 bunch broccolini large stems removed
  • 3 cups chopped kale thick stems removed
  • 4 Tbsp olive oil divided
  • ½ tsp pepper divided
  • 1 tsp kosher salt divided
  • zest of 1/2 lemon

Tahini Maple Dressing

  • 5 Tbsp Tahini
  • 2 Tbsp Maple syrup
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice
  • 2 garlic cloves grated
  • 2 Tbsp warm water
  • pinch of kosher salt

Optional Toppings

  • sprigs of fresh mint
  • sprigs of fresh cilantro
  • 2 Tbsp everything bagel seasoning
  • ½ cup pickled red onions

Instructions

  • Preheat oven to º425 and line one sheet pan with foil and set out 2 unlined sheets pans.

Prep Chickpeas and Sweet Potatoes

  • Rinse and drain chickpeas then dry in a single layer on paper towels. In a small bowl, whisk together, olive oil, lemon juice, and seasonings. Toss chickpeas with the seasoning mixture then spread onto a foil lined sheet pan.
  • Toss sweet potatoes in a medium bowl with 2 tablespoon of the olive oil, 1/4 teaspoon pepper and 1/2 teaspoon of salt. Add to an unlined sheet pan in a single layer. Roast chickpeas and sweet potatoes in the oven for 10 minutes.

Prep Broccolini and Kale

  • While potatoes and chickpeas are roasting, use the same bowl from the potatoes to toss the broccolini with 2 tablespoons olive oil, 1/4 teaspoon pepper, and 1/2 teaspoon salt. After 10 minutes, remove potatoes and chickpeas, toss, and add broccolini to the pan with the potatoes. Bake for an additional 8-10 minutes.
  • While potatoes, chickpeas and broccolini are roasting, toss kale in the same bowl used for the previous veggies, with 2 tablespoons olive oil, 1/4 teaspoon pepper, and 1/2 teaspoon salt. Spread kale onto an unlined sheet pan and zest the lemon over the top of the kale. With 5 minutes remaining on the other veggies, add the kale to the oven.
  • Once veggies and chickpeas are done, remove from oven and allow to cool slightly.

Tahini Maple dressing

  • While veggies cool, add all dressing ingredients to a small mason jar and shake until combined. Taste for seasonings. Dressing can be stored in refrigerator for up to 5 days.

Build Your Bowl

  • Divide bowl ingredients among 3 large bowls, top with fresh mint, cilantro sprigs, pickled red onion, and pumpkin seeds or chopped nuts. Drizzle with tahini maple dressing and sprinkle with everything bagel seasoning.