Dessertscookingclassy5.0
Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce
The perfect fall lunch! A healthy, hearty bowl that's brimming with flavorful, nutritious ingredients and beautiful colors. Quinoa is layered with kale, sweet potatoes, chick peas and red onions then it's finished with a flavorful tahini sauce.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- food processor
📝 Preparation Steps
1
Preheat oven to 400 degrees. Add sweet potatoes and chick peas to a rimmed 18 by 13-inch baking sheet.
medium sweet potatoes, (scrubbed clean and diced into 3/4-inch cubes)2chick peas, (drained and rinsed then dabbed dry with paper towels)1 (14.5 oz) can
2
Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer.
Salt
3
Roast in preheated oven ⏱️ 15 minutes. Remove from oven, toss then and red onions.
4
Return to oven and roast until potatoes are tender, about ⏱️ 15 minutes longer.
5
Meanwhile cook quinoa according to package directions and steam kale for about ⏱️ 1 minute, just until it's lightly wilted.
dry quinoa, (rinsed and drained well)1 cup
6
To assemble bowls, divide kale among 4 bowls. Top with quinoa and sweet potato mixture then drizzle each serving with ginger tahini sauce.
dry quinoa, (rinsed and drained well)1 cup
7
For the ginger tahini sauce:
8
In a food processor pulse tahini, lemon juice, honey, garlic, ginger. Season with salt to taste (about 1/4 tsp).
honey2 TbspSalt
9
Add water and process mixture until smooth and creamy. Store any left over in refrigerator.
water3 Tbsp
10
*Note that tahini has a very strong flavor. If you don't love it substitute half cashew butter for half of the tahini, and reduce honey to 1 Tbsp. It's delicious!
honey2 Tbsp
11
Recipe source: inspired by Minimalist Baker
Nutrition Facts
calories
638 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
13 g
sugar Content
16 g
sodium Content
393 mg
protein Content
18 g
carbohydrate Content
91 g
saturated Fat Content
3 g
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