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In recent years, Buddha bowls have surged in popularity as a nutritious and visually stunning meal option. These one-bowl wonders offer a harmonious blend of flavors, colors, and textures, making them not only satisfying to the palate but also a feast for the eyes. The Spicy Chickpea and Sweet Potato Buddha Bowl exemplifies this trend, bringing together wholesome ingredients that cater to both vegetarians and meat-eaters alike.

Spicy Chickpea and Sweet Potato Buddha Bowl

Discover the vibrant and nutritious Spicy Chickpea and Sweet Potato Buddha Bowl, a meal that combines delicious flavors and textures in one bowl. Packed with protein-rich chickpeas, antioxidant-filled sweet potatoes, and quinoa for a complete protein, this dish is perfect for both vegetarians and meat-eaters. Enjoy a customizable meal that keeps your taste buds excited while providing essential nutrients. Elevate your dining experience with artfully composed layers and a creamy tahini dressing.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 large sweet potato, peeled and diced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and black pepper to taste

2 cups cooked quinoa (or brown rice)

2 cups fresh spinach (or kale)

1 avocado, sliced

1/4 cup tahini

Juice of 1 lemon

Water as needed for tahini dressing

Optional garnishes: sesame seeds, chopped cilantro, or sliced radishes

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Season Chickpeas: In a medium bowl, combine the drained chickpeas with half of the olive oil, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Toss until the chickpeas are well coated.

      Prepare Sweet Potatoes: In a separate bowl, toss the diced sweet potatoes with the remaining olive oil, salt, and black pepper.

        Roasting: Spread the sweet potatoes on one side of a large baking sheet and the seasoned chickpeas on the other. Roast in the preheated oven for about 25-30 minutes until the sweet potatoes are tender and golden, and the chickpeas are crispy.

          Cook Quinoa: While the chickpeas and sweet potatoes are roasting, prepare the quinoa according to package instructions.

            Prepare Tahini Dressing: In a small bowl, mix the tahini, lemon juice, salt, and enough water to reach your desired consistency. The dressing should be smooth but pourable.

              Assemble the Buddha Bowl: In serving bowls, create a base of quinoa, followed by fresh spinach, roasted sweet potatoes, and chickpeas.

                Add Avocado: Top each bowl with sliced avocado and drizzle with tahini dressing.

                  Garnish and Serve: Sprinkle with sesame seeds, chopped cilantro, or sliced radishes if desired. Serve warm or at room temperature.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4