Roasted Chickpea & Kale Buddha Bowl
A vibrant grain bowl with crispy roasted chickpeas, warm quinoa, massaged kale, roasted sweet potato, and a tangy tahini dressing. Ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 14g
Ingredients
- 1 cup quinoa
- 1 can (15 oz) canned chickpeas, drained and dried
- 1 medium sweet potato, cut into 1/2-inch cubes
- 4 cups kale, stems removed and leaves chopped
- 4 tbsp olive oil, divided
- 3 tbsp tahini
- 2 tbsp lemon juice
- ½ tsp salt and pepper to taste
Instructions
- 1
Preheat oven to 425°F. Line a sheet pan with parchment paper.
- 2
Bring 2 cups salted water to a boil. Add quinoa, cover, and reduce heat to low.
- 3
Toss chickpeas and sweet potato with 2 tbsp olive oil, salt, and pepper.
- 4
Spread chickpeas and sweet potato on the sheet pan. Roast 18–20 minutes, stirring halfway, until golden and crispy.
- 5
While roasting, whisk tahini, lemon juice, 3 tbsp water, and salt into a smooth dressing. Adjust with more water if needed.
- 6
Mass kale with remaining 2 tbsp olive oil and a pinch of salt until it softens and turns bright green, 1–2 minutes.
- 7
Fluff quinoa with a fork. Divide between two bowls.
- 8
Top quinoa with roasted chickpeas, sweet potato, and massaged kale.
- 9
Drizzle tahini dressing over the bowl. Serve warm or at room temperature.
Tools you’ll need
- medium saucepan with lid
- sheet pan
- parchment paper
- small bowl or jar for dressing
- whisk
- two serving bowls
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