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Rushmore CrossFit

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July 20, 2024

Sweet Potato & Chickpea Buddha Bowl

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 cups mixed greens (spinach, arugula, kale)
  • 1 cup cooked quinoa
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced

Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 garlic clove, minced
  • 3-4 tablespoons water (to thin)
  • Salt to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. On a baking sheet, toss the sweet potato cubes and chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread out evenly and roast for 25 minutes, or until sweet potatoes are tender and chickpeas are crispy.
  3. While the sweet potatoes and chickpeas are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, garlic, and water until smooth. Add salt to taste.
  4. In each bowl, arrange 1 cup of mixed greens, 1/4 cup cooked quinoa, roasted sweet potatoes, chickpeas, avocado slices, cherry tomatoes, and red onion.
  5. Drizzle with tahini dressing and serve.

Macro Breakdown (per bowl):

  • Calories: 450
  • Protein: 12g
  • Carbohydrates: 65g
  • Fat: 18g
  • Fiber: 14g

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