Roasted Sweet Potato and Chickpea Buddha Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful grain bowl with roasted sweet potato, chickpeas, and broccoli tossed with warm spices and tahini dressing. Naturally vegan and gluten-free, it's comfort food that feels healthy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large/extra-large sweet potato (peeled and diced small)
- one 15-ounce can low-sodium chickpeas (drained, rinsed, and patted dry)
- about 1 1/2 cups broccoli florets
- 1 small/medium red onion (peeled and sliced into small chunks)
- 2 to 3 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon kosher salt (or to taste)
- 3/4 teaspoon freshly ground black pepper (or to taste)
- minced garlic (optional and to taste)
- about 4 cups kale (divided (4 big handfuls, or more if desired))
- heaping 1/4 cup tahini
- 2 to 3 tablespoons lemon juice
- 2 tablespoons honey (use agave or maple syrup to keep vegan)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon freshly ground black pepper (or to taste)
- garlic (optional and to taste)
- about 2 to 4 tablespoons water (or as needed to thin to desired consistency)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 600mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 673mg
- Calcium
- 176mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 600MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.