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Buddha bowls with sweet potato and chickpeas
- Janine Ratcliffe
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Serves 2
Easy
Prep: 15 mins
Cook: 35 mins
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Eat the rainbow with these colourful lunch or dinner bowls, loaded with veg and served with a creamy tahini drizzle
Gluten free
Vegetarian
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Try our recipe for buddha bowls with sweet potato and chickpeas, then try our buddha bowls with shredded sprouts, vegan buddha bowl or vegan sushi bowls. Discover more ways with chickpeas.
Buddha bowls with sweet potato and chickpeas recipe
Ingredients
Nutrition
-
2 small sweet potatoes
cut into wedges
-
1 red onion
cut into wedges
-
1 red pepper
cut into chunks
-
extra-virgin olive oil
-
400g tin of chickpeas
drained
-
2 tsp baharat spice blend
-
1⁄2 tsp ground turmeric
-
2 tbsp tahini
-
1 lemon
juiced
-
1⁄2 garlic clove
crushed
-
100g mixed colourful salad leaves
-
50g feta
finely sliced
-
mixture of mint, parsley or basil (optional)
Nutrition: per serving
- kcal599
- fat29.5g
- saturates6.9g
- carbs55.4g
- sugars16.1g
- fibre16.5g
- protein19.8g
- salt0.8g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the sweet potatoes, onion and pepper with 2 tbsp of oil, then season well. Scatter on a baking sheet and roast for 15-20 mins or until tender.
-
step 2
Put the chickpeas on a separate baking sheet and toss with the spice blend, turmeric and 1 tbsp of oil. Add to the oven after 10 mins.
-
step 3
To assemble the bowls, mix the tahini, lemon juice and enough cold water to make a drizzly sauce. Stir in the garlic and season.
-
step 4
Add a handful of salad leaves to each bowl followed by some veg, chickpeas and feta. Drizzle with the sauce and scatter over some herbs, if using.
More bowl food recipes.
Authors
Janine RatcliffeFood director
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