Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

September 25, 2017

Sweet Potato and Chick Pea Buddha Bowl with Ginger Tahini Sauce is the absolute perfect fall lunch! These bowls are healthy, hearty and packed with flavor! So many layers of goodness, it’s definitely a recipe you’ll want on repeat.

Buddha Bowl with Sweet Potatoes Chick Peas and Ginger Tahini Sauce

My Favorite Buddha Bowl

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

Ingredients You’ll Need for This Recipe

For the Bowls

  • Veggies including sweet potatoes, red onion, kale
  • Chick peas
  • Olive oil
  • Seasonings including cumin, paprika, cinnamon, turmeric, salt
  • Red onion
  • Quinoa

For the Ginger Tahini Sauce

  • Tahini
  • Lemon
  • Honey
  • Garlic
  • Ginger

Tahini can be somewhat strong (and it can vary by brand), so if desired use half cashew butter.

Tahini sauce for Buddha Bowls

How to Make Buddha Bowls

  • Preheat oven.
  • Place sweet potatoes and chick peas on baking sheet, drizzle with oil and season with spices.
  • Roast in preheated oven 30 minutes. Toss in onions halfway.
  • Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it’s lightly wilted.
  • Divide kale, quinoa and sweet potato mixture among 4 bowls, drizzle with ginger tahini sauce.
  • To make the sauce in a food processor combine tahini, lemon juice, honey, garlic, ginger, water and season with salt to taste.

Seasoned sweet potatoes and red onions on baking sheet for buddha bowls.

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!

Buddha Bowl with Sweet Potatoes Chick Peas and Ginger Tahini Sauce

More Vegan Recipes You Might Like

Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

5 from 12 votes

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.

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

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

Nutrition Facts
Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce
Amount Per Serving
Calories 638 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g19%
Sodium 393mg17%
Potassium 1232mg35%
Carbohydrates 91g30%
Fiber 13g54%
Sugar 16g18%
Protein 18g36%
Vitamin A 24530IU491%
Vitamin C 61.3mg74%
Calcium 208mg21%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Buddha Bowl
Author: Jaclyn