Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce
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Cooking Classy · by Jaclyn★ 5.0 (15)

Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

NUTRITION · PER SERVING55M COOK
CAL 31%·PRO 39%
CARBS 83G54% OF CAL
16G FIBER9G ADDED10G INTRINSIC48G OTHER19G TOTAL SUGAR
FAT 26G37% OF CAL
3G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful Buddha bowl with roasted sweet potatoes and chickpeas, kale, quinoa, and red onion topped with a creamy tahini-ginger sauce. Hearty, nutritious, and perfect for meal prep.

mainamericangrain bowlbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 medium sweet potatoes, (scrubbed clean and diced into 3/4-inch cubes)
  • 1 (14.5 oz) can chick peas, (drained and rinsed then dabbed dry with paper towels)
  • 2 1/2 Tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric
  • Salt
  • 1 small red onion, (peeled and cut into wedges from root to tip)
  • 1 cup dry quinoa, (rinsed and drained well)
  • 1 extra large bunch kale, (thick ribs removed, chopped)
  • 1/3 cup tahini, see notes
  • 2 1/2 Tbsp fresh lemon juice
  • 2 Tbsp honey
  • 1 small clove garlic, (peeled)
  • 1-inch cube peeled fresh ginger, (peeled)
  • 3 Tbsp water
PREP
25M
SODIUM
665MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.