Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

09.25.2017

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!

Sweet Potato Chick Pea Buddha Bowls with Ginger Tahini Sauce

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!

Sweet Potato Chick Pea Buddha Bowls with Ginger Tahini Sauce

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.

Sweet Potato Chick Pea Buddha Bowls with Ginger Tahini Sauce

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.

Sweet Potato Chick Pea Buddha Bowls with Ginger Tahini Sauce

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.

Sweet Potato Chick Pea Buddha Bowls with Ginger Tahini Sauce

Even if you don’t do vegetarian, try this! It’s a serious abundance of goodness all together in one bowl!

 

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Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

5 from 10 votes

The perfect fall lunch! A healthy, hearty bowl that's brimming with flavorful, nutritious ingredients and beautiful colors.

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

  • 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

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

Instructions

  1. Preheat oven to 400 degrees. Add sweet potatoes and chick peas to a rimmed 18 by 13-inch baking sheet. 

  2. Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer. 

  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. 

  6. To assemble bowls, divide kale among 4 bowls. Top with quinoa and sweet potato mixture then drizzle each serving with ginger tahini sauce. 

  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).  

  9. Add water and process mixture until smooth and creamy. Store any left over in refrigerator.

  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!

  11. Recipe source: inspired by Minimalist Baker

20 comments

  • Mitko Dzhordzhev: Amazing recipe.
    Sweet potatoes are my favorite. September 26, 2017 at 7:53am Reply

    • Jaclyn: Thanks Mitko! September 26, 2017 at 9:25am Reply

  • Luna: What a great idea to neutralize the taste of tahini with cashew butter!
    Quick question: Can I substitute lentil for quinoa? Thanks! September 27, 2017 at 3:10am Reply

    • Jaclyn: Yes lentils would be great too! Hope you love these Buddha Bowls Luna! September 27, 2017 at 8:07pm Reply

  • Sam: Absolutely love all your vegetarian recipes. Made this one tonight for my work lunches. Just want to mention that the onion isn’t in the list of ingredients. Thanks for another great veggie recipe :) September 28, 2017 at 4:28am Reply

    • Jaclyn: Thanks for the heads up about the onion, not sure how I missed that. I’m so glad you liked this recipe Sam and my other vegetarian recipes! Thanks for your review! September 28, 2017 at 9:59am Reply

  • Deborah Leader: This looks amazing and the colors are fabulous. Definitely on my list of recipes to try. October 17, 2017 at 7:00pm Reply

    • Jaclyn: Hope you love it! October 18, 2017 at 11:09am Reply

  • Holly: Not only is this recipe beautiful it is quite tasty! Having it for breakfast with an egg on top!

    If you find that tahini has a “strong” flavor, I suggest that the tahini is rancid. This was my experience before I tasted freshly made tahini at a local market and questioned the chef. It should be mild and somewhat neutral in flavor, never bitter. I have bought one at Kmart, shahia brand, that is not bitter or sharp, but mild and neutral. October 23, 2017 at 9:25am Reply

    • Jaclyn: That’s good to know, thanks for the tip! And thanks so much for your review Holly! October 23, 2017 at 12:01pm Reply

  • Monica: This is one of the most filling and delicious salad bowl I have ever had. Didnt even realize there wasn’t any meat! It’s a meaty veggie dish without the meat! November 1, 2017 at 7:14pm Reply

  • Jeanne Peterson: Can’t wait to cook all these beautiful foods you share. You are very talented, and I bet you make it to culinary school! November 9, 2017 at 11:40am Reply

    • Jaclyn: Thanks Jeanne! November 10, 2017 at 9:46am Reply

  • Isabella: So unbelievably delicious. I couldn’t stop eating the sweet potato and chick peas. The spice blend is perfection. And I was so surprised that the tahini dressing was as nuanced as it was with so few ingredients. My husband had it with roast chicken as well. November 12, 2017 at 8:29pm Reply

    • Jaclyn: Thanks for the great review Isabella! November 13, 2017 at 11:53am Reply

  • KC: Great recipe, thank you! Used collard greens cooked a bit, just because that’s what I had. Will be even better next time with kale. The ginger tahini sauce is amazing. This is a keeper. November 17, 2017 at 8:14pm Reply

  • Ida: Absolutely love this! My new favourite and perfect as leftover lunch. November 23, 2017 at 11:42am Reply

    • Jaclyn: Thanks for the great review Ida! November 27, 2017 at 12:24pm Reply

  • Jennifer: This was really good. Like, surprisingly good. Another recipe I’d done before had a tahini-lemon dressing and we just HATED it so I was worried about this one, but it’s delicious. I think this would be great with couscous or even a nice brown rice, but the quinoa is perfect also. Thank you for sharing! December 11, 2017 at 8:20pm Reply

    • Jaclyn: You’re welcome! Thanks for the great review Jennifer! December 12, 2017 at 12:00pm Reply

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