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.
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:
- ⅓cuptahini
- 2 ½Tbsp.fresh lemon juice
- 2Tbsp.honey
- 1smallclove garlic,peeled
- 1-inchcubefresh ginger,peeled
- 3Tbsp.water
Instructions
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Preheat oven to 400 degrees F. Add sweet potatoes and chick peas to a rimmed 18×13-inch baking sheet.
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Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer.
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Roast in preheated oven 15 minutes. Remove from oven, toss then and red onions.
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Return to oven and roast until potatoes are tender, about 15 minutes longer.
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Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it’s lightly wilted.
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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:
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In a food processor pulse tahini, lemon juice, honey, garlic, ginger. Season with salt to taste.
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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
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