Quick & Spicy Horseradish Dip
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Spiced Chickpea & Sweet Potato Buddha Bowls
Oven4
Spiced Chickpea & Sweet Potato Buddha Bowls are a balanced, flavour-packed meal with minimal fuss. Sweet potato and chickpeas roast together with warm spices while grains and crunchy salad bits come together quickly on the side.
Finish with a bright lemon-tahini dressing for a bowl that works for lunch, light dinner or meal prep through the week.
Ingredients
- 2-4 tbsp Water to loosen dressing
- 1 tsp Maple syrup optional
- 2 x 400g tins Chickpeas drained and rinsed
- 1 tsp Ground coriander
- 1 tsp Garlic Powder
- 1 tsp Ground cumin
- 150g Red Cabbage finely shredded
- 1 Cucumber sliced
- 120g Baby spinach
- 2 tbsp Lemon Juice fresh
- 220g Quinoa rinsed
- 1 tsp Smoked Paprika
- Salt, to taste
- 700g Sweet Potato peeled and cubed
- 3 tbsp Tahini
- 2 tbsp Olive Oil
- Black Pepper, to taste
Method
15m30m45m
- Heat oven to 210C fan and line two baking trays.
- Toss sweet potato and chickpeas with olive oil, cumin, smoked paprika, coriander, garlic powder, salt and pepper.
- Spread on trays and roast for 28 to 32 minutes, turning once, until sweet potato is tender and edges are caramelised.
- Meanwhile cook quinoa according to packet instructions and fluff with a fork.
- Whisk tahini, lemon juice, maple syrup and enough water to make a pourable dressing.
- Assemble bowls with quinoa, spinach, cabbage and cucumber, then top with roasted sweet potato and chickpeas.
- Drizzle over dressing and serve warm or at room temperature.
Notes
Roast the chickpeas until slightly crisp for better texture in the bowl.
Cooked quinoa, bulgur or brown rice all work well as the grain base.
Keep dressing separate for meal prep and add just before serving.
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