These Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce are the absolute perfect fall lunch! They are healthy, hearty and packed with flavor!
I didn’t use to care much for vegetarian recipes but I learned it’s all about cooking and seasoning things right.
When you layer in the flavors you turn boring things into something fabulous!
I’ll be honest, tahini sauce hasn’t always been my favorite thing either. It’s can be so strong!
Tahini has such a bold flavor. I found for my taste, the best thing to do is to substitute half cashew butter for the tahini.
Then I still get the delicious flavor tahini has but without such a punch.
But I know many people love it bold so just go with what you like, I’ve listed the substitution in the recipe if you want to try it.
Almond butter would probably work as well.
Just look at those tempting crispy roasted chick peas and sweet potatoes!
How could you not love this??
You get tender crisp kale, deliciously seasoned roasted sweet potatoes and chick peas, a nice zip from the lightly roasted red onions, then you have that hearty quinoa that has that nice little chew, and a bright lemon, ginger and honey tahini sauce.
Even if you don’t do vegetarian, try this! It’s a serious abundance of goodness all together in one bowl!
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.
- 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
- 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
Ginger Tahini Dressing
- 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
Preheat oven to 400 degrees. Add sweet potatoes and chick peas to a rimmed 18 by 13-inch baking sheet.
Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer.
Roast in preheated oven 15 minutes. Remove from oven, toss then and red onions.
Return to oven and roast until potatoes are tender, about 15 minutes longer.
Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it's lightly wilted.
To assemble bowls, divide kale among 4 bowls. Top with quinoa and sweet potato mixture then drizzle each serving with ginger tahini sauce.
For the ginger tahini sauce:
In a food processor pulse tahini, lemon juice, honey, garlic, ginger. Season with salt to taste (about 1/4 tsp).
Add water and process mixture until smooth and creamy. Store any left over in refrigerator.
*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!
Recipe source: inspired by Minimalist Baker