Description
A nutritious bowl featuring roasted sweet potatoes and chickpeas, perfect for a healthy meal.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 4 cups spinach
- 1 avocado, sliced
- 1/4 cup tahini
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss sweet potatoes and chickpeas with olive oil, paprika, garlic powder, salt, and pepper.
- Spread them on a baking sheet and roast for 25-30 minutes, until tender.
- In a serving bowl, layer fresh spinach.
- Add roasted sweet potatoes and chickpeas on top.
- Top with sliced avocado.
- Mix tahini and lemon juice, then drizzle over the bowl.
Notes
- Feel free to add other vegetables.
- Can be served warm or cold.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Roasted Sweet Potato and Chickpea Buddha Bowl