Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce Recipe

This vibrant, nutritious, and wholesome sweet potato and chickpea buddha bowls recipe takes your meal to the next level. The combination of hearty sweet potatoes, protein-rich chickpeas, and superfood kale is satisfying and delicious. The ginger tahini sauce adds a rich, creamy, and slightly spicy layer of flavor that ties everything together.

Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce Recipe
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Photos of Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce Recipe

Most ingredients in this recipe are common pantry staples like sweet potatoes, chickpeas, olive oil, and spices. The less common ones might be tahini and quinoa. Tahini, a paste made from sesame seeds, is usually found in the international or health food aisle. Quinoa, a nutritious grain, can be found near rice or grains. Kale, a leafy green vegetable, is usually in the fresh produce section.

Sweet Potato and Chickpea Buddha Bowls Ingredients

Sweet potatoes: These are the star of the dish, providing a sweet, earthy flavor and a hearty texture.

Chickpeas: These add a satisfying bite and a boost of protein to the dish.

Olive oil: Used for roasting the veggies and to bring out their flavor.

Spices: Cumin, paprika, cinnamon, and turmeric are used to season the vegetables, giving them a warm and slightly spicy flavor.

Red onion: Adds a touch of sharpness and color to the dish.

Quinoa: A nutritious grain that adds body to the dish and makes it more satisfying.

Kale: This nutrient-rich leafy green adds a bit of crunch and a lot of nutrients.

Tahini: A sesame seed paste that forms the base of the creamy and flavorful ginger tahini sauce.

Lemon juice, honey, garlic, and ginger: These ingredients are blended together to make the tangy, sweet and spicy ginger tahini dressing.

One reader, Clevie Ambrose says:

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This sweet potato and chickpea buddha bowl with ginger tahini sauce recipe is a game-changer! The flavors are incredible, and the ginger tahini sauce ties everything together perfectly. It's a wholesome and satisfying meal that's become a regular in my weekly rotation. Highly recommend trying it out!

Clevie Ambrose

Mastering the Art of Buddha Bowl Preparation: Key Techniques

Preheat oven to 400 degrees F: This is the first step in the recipe and is essential for roasting the sweet potatoes and chickpeas to perfection.

Tossing the sweet potatoes and chickpeas with spices and olive oil: This step is crucial for ensuring that the sweet potatoes and chickpeas are evenly coated with the spices and oil, which enhances their flavor during roasting.

Roasting the sweet potatoes and chickpeas: Proper roasting is important to ensure that the sweet potatoes are tender and the chickpeas are crispy and flavorful.

Cooking quinoa according to package directions: This step ensures that the quinoa is cooked to the right consistency and texture.

Steaming the kale for about 1 minute: Steaming the kale lightly wilts it, making it more palatable and easier to eat in the buddha bowls.

Making the ginger tahini sauce: This involves blending the tahini, lemon juice, honey, garlic, and ginger until smooth and creamy, and then adjusting the seasoning to taste.

How To Make Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

These vegetarian buddha bowls are light yet filling. The sweet potatoes add a sweet flavor in contrast to the tangy taste of the tahini sauce.

Preparation: 25 minutes
Cooking: 30 minutes
Total: 55 minutes

Serves:

Ingredients

  • 2mediumsweet potatoes,scrubbed clean and diced into ¾-inch cubes
  • 14.5oz.chick peas
  • 2 ½Tbsp.olive oil
  • 1 ½tsp.ground cumin
  • ½tsp.paprika
  • ½tsp.cinnamon
  • ¼tsp.turmeric
  • salt
  • 1smallred onion,peeled and cut into wedges from root to tip
  • 1cupdry quinoa,rinsed and drained well
  • 1extra largebunch kale,thick ribs removed, chopped

For Ginger Tahini Dressing:

  • cuptahini
  • 2 ½Tbsp.fresh lemon juice
  • 2Tbsp.honey
  • 1smallclove garlic,peeled
  • 1-inchcubefresh ginger,peeled
  • 3Tbsp.water

Instructions

  1. Preheat oven to 400 degrees F. Add sweet potatoes and chick peas to a rimmed 18×13-inch baking sheet.

  2. Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer.

  3. Roast in preheated oven 15 minutes. Remove from oven, toss then and red onions.

  4. Return to oven and roast until potatoes are tender, about 15 minutes longer.

  5. Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it’s lightly wilted.

  6. To assemble bowls, divide kale among 4 bowls. Top with quinoa and sweet potato mixture then drizzle each serving with ginger tahini sauce.

For the ginger tahini sauce:

  1. In a food processor pulse tahini, lemon juice, honey, garlic, ginger. Season with salt to taste.

  2. Add water and process mixture until smooth and creamy. Store any left over in refrigerator.

Recipe Notes

Tahini has a very strong flavor. If you don’t love it substitute half cashew butter for half of the tahini, and reduce honey to 1 tablespoon.

Nutrition

  • Calories: 1936.00kcal
  • Fat: 146.85g
  • Saturated Fat: 20.45g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 59.65g
  • Polyunsaturated Fat: 59.94g
  • Carbohydrates: 126.31g
  • Fiber: 36.19g
  • Sugar: 21.33g
  • Protein: 57.44g
  • Sodium: 1396.90mg
  • Calcium: 1232.71mg
  • Potassium: 2187.06mg
  • Iron: 28.23mg
  • Vitamin A: 892.88µg
  • Vitamin C: 140.91mg

Perfecting the Ginger Tahini Sauce: A Crucial Technique Tip

When roasting the sweet potatoes and chickpeas, ensure that they are spread out evenly on the baking sheet. This allows for even heat distribution and ensures that all pieces are cooked uniformly. If they are too crowded, they may steam instead of roast, which could affect the texture and flavor. For the ginger tahini sauce, it's important to add the water gradually while processing to achieve a smooth and creamy consistency. If you add all the water at once, the sauce may become too thin.

Time-Saving Tips for Preparing Sweet Potato and Chickpea Buddha Bowls

Prep ahead: Chop vegetables and make the ginger tahini sauce in advance to streamline the cooking process.

Batch cooking: Roast extra sweet potatoes and chickpeas to use in other dishes throughout the week, saving time on future meal prep.

One-pot cooking: Consider cooking the quinoa, sweet potatoes, and chickpeas in the same pot to minimize cleanup and save time.

Substitute Ingredients For Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce Recipe

  • sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweet and nutty flavor and can be roasted or steamed as a substitute for sweet potatoes in this recipe.

  • chickpeas - Substitute with white beans: White beans have a creamy texture and mild flavor that can work well as a substitute for chickpeas in this recipe.

  • olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for olive oil in this recipe.

  • ground cumin - Substitute with ground coriander: Ground coriander has a similar warm and citrusy flavor to cumin and can be used as a substitute in this recipe.

  • paprika - Substitute with smoked paprika: Smoked paprika adds a rich, smoky flavor similar to regular paprika and can be used as a substitute in this recipe.

  • cinnamon - Substitute with nutmeg: Nutmeg has a warm, slightly sweet flavor that can replace cinnamon in this recipe.

  • turmeric - Substitute with curry powder: Curry powder contains turmeric and other spices, making it a suitable substitute for turmeric in this recipe.

  • red onion - Substitute with yellow onion: Yellow onions have a slightly milder flavor and can be used as a substitute for red onions in this recipe.

  • quinoa - Substitute with brown rice: Brown rice can be used as a substitute for quinoa, providing a similar nutty flavor and texture in this recipe.

  • kale - Substitute with spinach: Spinach can be used as a substitute for kale, offering a tender texture and mild flavor in this recipe.

  • tahini - Substitute with almond butter: Almond butter can be used as a substitute for tahini, providing a creamy and nutty flavor in the dressing for this recipe.

  • lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can add a tangy acidity similar to lemon juice in this recipe.

  • honey - Substitute with maple syrup: Maple syrup can replace honey as a sweetener in the ginger tahini dressing for this recipe.

  • garlic - Substitute with shallots: Shallots have a mild, sweet flavor and can be used as a substitute for garlic in this recipe.

  • ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, providing a similar warm and spicy flavor in the dressing for this recipe.

  • water - Substitute with vegetable broth: Vegetable broth can add flavor and depth as a substitute for water in the ginger tahini dressing for this recipe.

Elevate Your Meal Presentation with These Buddha Bowl Ideas

  1. Elevate the plating: Arrange the sweet potato and chickpea mixture in a visually appealing manner, ensuring each element is showcased beautifully on the plate.

  2. Incorporate color contrast: Utilize the vibrant hues of the sweet potatoes, chickpeas, and kale to create a visually striking and appetizing presentation.

  3. Emphasize texture: Ensure a balance of textures by layering the tender sweet potatoes and chickpeas over the fluffy quinoa and delicate kale, creating an enticing visual and sensory experience.

  4. Highlight the ginger tahini sauce: Drizzle the ginger tahini sauce in an artful manner, using a squeeze bottle or spoon to create elegant swirls or patterns on the plate.

  5. Garnish with fresh herbs: Add a touch of freshness and color by garnishing the dish with a sprinkle of finely chopped parsley or cilantro, enhancing the overall visual appeal.

  6. Utilize elegant serving vessels: Consider using sophisticated, minimalist serving bowls or plates to present the sweet potato and chickpea buddha bowls, elevating the overall dining experience.

Essential Kitchen Tools for Making Buddha Bowls

  • Oven: An appliance used for baking, roasting, and heating food.
  • Baking sheet: A flat, metal sheet used for baking and roasting in the oven.
  • Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.
  • Steamer: A cooking tool used to steam vegetables or other foods.
  • Mixing bowl: A bowl used for mixing ingredients together.
  • Whisk: A utensil used for blending and mixing ingredients smoothly.
  • Measuring cups and spoons: Tools used to measure precise amounts of ingredients for recipes.
  • Knife: A sharp tool used for cutting and chopping ingredients.
  • Cutting board: A flat board used for cutting and preparing ingredients.
  • Saucepan: A deep cooking pan with a handle, used for making sauces and boiling liquids.

Preserving Freshness: Storing and Freezing Buddha Bowl Components

Here are the storing and freezing guidelines for sweet potato and chickpea buddha bowls with ginger tahini sauce:

  • Store the cooked quinoa, roasted sweet potatoes and chickpeas, and steamed kale separately in airtight containers in the refrigerator for up to 4 days.
  • Keep the ginger tahini sauce in a separate container in the refrigerator for up to 1 week. Give it a good stir before using, as the ingredients may separate over time.
  • To freeze, portion out the cooked quinoa, roasted sweet potatoes and chickpeas, and steamed kale into individual serving sizes and store them in freezer-safe containers or bags. They will keep well in the freezer for up to 3 months.
  • Do not freeze the ginger tahini sauce, as it will not thaw well and the texture will be affected. It's best to make the sauce fresh when needed.
  • To reheat, simply thaw the frozen components in the refrigerator overnight and reheat them in the microwave or on the stovetop until warmed through. Assemble the buddha bowls and drizzle with freshly made ginger tahini sauce before serving.

How To Reheat Leftover Buddha Bowls

  • To reheat leftover sweet potato and chickpea buddha bowls, start by separating the components into individual containers. This will allow you to reheat each element to its optimal temperature and texture without overcooking or drying out the others.
  • For the sweet potatoes and chickpeas, preheat your oven to 350°F (175°C). Spread them out on a baking sheet lined with parchment paper and drizzle with a little olive oil to prevent drying out. Bake for 10-15 minutes, or until heated through and slightly crispy on the edges.
  • If you prefer a quicker method, you can also reheat the sweet potatoes and chickpeas in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Stir between intervals to ensure even heating.
  • For the quinoa, place it in a microwave-safe bowl with a splash of water. Cover the bowl with a plate or plastic wrap and microwave on high for 1-2 minutes, or until heated through. Fluff the quinoa with a fork before serving.
  • To reheat the kale, steam it lightly in a steamer basket over boiling water for 1-2 minutes, just until it's warmed and slightly wilted. Alternatively, you can sauté the kale in a pan with a little olive oil over medium heat until warmed through.
  • For the ginger tahini sauce, reheat it gently in a small saucepan over low heat, stirring constantly to prevent burning. If the sauce becomes too thick, add a little water or lemon juice to thin it out to your desired consistency.
  • Once all the components are heated, reassemble your buddha bowl by placing the warm kale at the bottom, followed by the quinoa, sweet potatoes, and chickpeas. Drizzle the warm ginger tahini sauce over the top and enjoy your revitalized leftover meal.

Fascinating Facts About the Origins of Buddha Bowls

The sweet potato and chickpea buddha bowls with ginger tahini sauce recipe is a nutritious and flavorful dish that combines the earthy sweetness of sweet potatoes with the protein-packed chickpeas. This recipe is a great source of fiber, vitamins, and minerals, making it a wholesome and satisfying meal. Additionally, the ginger tahini sauce adds a zesty and creamy element to the dish, enhancing its overall taste. It's a versatile recipe that can be customized with additional toppings such as avocado, nuts, or seeds. This dish is a perfect option for a healthy and balanced meal, providing a mix of essential nutrients and flavors.

Budget-Friendly Cooking: Are Sweet Potato and Chickpea Buddha Bowls Cost-Effective?

This sweet potato and chickpea buddha bowls with ginger tahini sauce recipe is highly cost-effective for a household. The main ingredients, sweet potatoes and chickpeas, are affordable and nutritious. The addition of kale and quinoa enhances the nutritional value without significantly increasing the cost. The ginger tahini sauce adds a burst of flavor without breaking the bank. Overall Verdict: 9/10. Approximate cost for a household of 4 people: $15-20.

Are Sweet Potato and Chickpea Buddha Bowls Healthy?

This sweet potato and chickpea buddha bowl recipe is a nutritious and well-balanced meal. Here's why:

  • Sweet potatoes are an excellent source of vitamin A, vitamin C, potassium, and fiber
  • Chickpeas provide a good amount of plant-based protein, fiber, and complex carbohydrates
  • Quinoa is a complete protein and offers essential amino acids, fiber, and minerals
  • Kale is a nutrient-dense leafy green, packed with vitamins A, C, and K, as well as antioxidants
  • The ginger tahini sauce is made with wholesome ingredients like tahini (sesame paste), lemon juice, honey, garlic, and ginger, providing healthy fats, antioxidants, and anti-inflammatory properties

The combination of these ingredients creates a filling, nutritious meal that can support overall health and well-being.

To make this recipe even healthier, consider the following suggestions:

  • Reduce the amount of olive oil used in roasting the vegetables to lower the overall calorie content
  • Swap honey for a natural, low-glycemic sweetener like maple syrup or date syrup to minimize the impact on blood sugar levels
  • Add more colorful vegetables to the bowl, such as bell peppers, carrots, or beets, to increase the variety of nutrients and antioxidants
  • Include a fermented food, like sauerkraut or kimchi, to promote gut health and boost the immune system
  • Sprinkle some nuts or seeds, such as almonds or pumpkin seeds, over the top for an extra crunch and a dose of healthy fats and minerals

Editor's Take: Why Sweet Potato and Chickpea Buddha Bowls Are a Must-Try

The sweet potato and chickpea buddha bowls with ginger tahini sauce recipe is a delightful combination of flavors and textures. The roasted sweet potatoes and chickpeas are perfectly seasoned with a blend of spices, while the ginger tahini sauce adds a creamy and zesty element to the dish. The addition of quinoa and steamed kale provides a nutritious and satisfying base for the flavorful toppings. This recipe offers a harmonious balance of sweet, savory, and tangy flavors, making it a wholesome and delicious meal option for any occasion.

Enhance Your Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce Recipe with These Unique Side Dishes:

Roasted Garlic Parmesan Asparagus: Toss asparagus with olive oil, garlic, and parmesan cheese before roasting for a flavorful side dish.
Honey Glazed Carrots with Thyme: Drizzle carrots with honey and sprinkle with fresh thyme before roasting for a sweet and savory side dish.
Grilled Pineapple Slices: Grill pineapple slices until caramelized for a sweet and tangy side dish that pairs perfectly with the buddha bowls.
Creamy Coconut Curry Cauliflower: Simmer cauliflower in a creamy coconut curry sauce for a flavorful and comforting side dish.
Spicy Roasted Brussels Sprouts: Toss Brussels sprouts with chili flakes and roast until crispy for a spicy and addictive side dish.

Discover Delicious Variations on the Classic Buddha Bowl Recipe

Roasted Vegetable and Quinoa Salad: This salad is packed with roasted vegetables, quinoa, and a tangy vinaigrette dressing. It's a perfect healthy and filling meal.
Mediterranean Stuffed Bell Peppers: These bell peppers are stuffed with a flavorful mixture of ground lamb, rice, and Mediterranean spices. They're then baked to perfection and topped with a creamy tzatziki sauce.
Coconut Curry Lentil Soup: This hearty and comforting soup is made with red lentils, coconut milk, and a blend of aromatic spices. It's perfect for a cozy night in.
Grilled Pineapple with Honey Lime Glaze: Grilling pineapple brings out its natural sweetness, and when drizzled with a honey lime glaze, it becomes a delicious and refreshing dessert or snack.
Balsamic Glazed Salmon with Roasted Vegetables: This dish features tender balsamic glazed salmon served with a side of roasted vegetables, creating a balanced and flavorful meal.

Appetizers and Desserts That Perfectly Pair with Buddha Bowls

Appetizers:
Crispy Bruschetta: Served on toasted baguette slices, this bruschetta is topped with a flavorful mix of diced tomatoes, fresh basil, and balsamic glaze for a burst of Italian-inspired flavors.
Savory Stuffed Mushrooms: These mushrooms are filled with a savory mixture of cream cheese, garlic, and herbs, then baked to perfection for a delicious and satisfying appetizer option.
Desserts:
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth after a delicious meal.
Berry Parfait: Layered with creamy yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful combination of textures and flavors. It's a light and refreshing dessert option that's perfect for any time of day.

Why trust this Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce Recipe:

This recipe offers a delightful combination of wholesome ingredients, ensuring a flavorful and nutritious meal. The sweet potatoes and chickpeas provide a hearty base, while the quinoa and kale offer essential nutrients. The aromatic blend of cumin, paprika, and cinnamon infuses rich flavors, complemented by the vibrant ginger tahini dressing. The meticulous roasting process enhances the dish's textures and tastes. With attention to detail and a focus on natural, whole foods, this recipe embodies trustworthiness and culinary excellence.

Share your thoughts on Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce in the Recipe Sharing forum. Let's discuss any tweaks or variations you've tried with this delicious and healthy recipe!
FAQ:
Can I substitute the sweet potatoes with regular potatoes?
Yes, you can substitute sweet potatoes with regular potatoes if you prefer. Just keep in mind that the flavor and texture will be different, but it's a great way to customize the recipe to your taste.
Can I use canned chickpeas instead of dried chickpeas?
Absolutely! Canned chickpeas can be used as a convenient alternative to dried chickpeas. Just make sure to drain and rinse them before using to remove any excess sodium.
Can I make the ginger tahini sauce ahead of time?
Yes, you can definitely make the ginger tahini sauce ahead of time. Store it in an airtight container in the refrigerator for up to a week. Just give it a good stir before using it to ensure the ingredients are well combined.
Is there a gluten-free alternative to quinoa?
If you're looking for a gluten-free alternative to quinoa, you can try using rice, millet, or buckwheat as a substitute. These grains will provide a similar nutty flavor and texture to the dish.
Can I use a different leafy green instead of kale?
Certainly! If you're not a fan of kale, you can use spinach, Swiss chard, or any other leafy green of your choice in this recipe. Just adjust the cooking time accordingly based on the type of green you choose.

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