This plant based recipe for Sweet Potato & Chickpea Buddha Bowls is easy to make,easy to eat and easy to clean up. Everything cooks on the same sheet pan and is ready in just 30 minutes. Sweet Potatoes, kale and spiced chickpeas are served with quinoa and drizzled with a 3 ingredient tahini dressing.
- 1 can (15 oz.) chickpeas, rinsed and drained
- 4 tablespoons Country Crock® Plant Butter Sticks with Olive Oil, melted and divided
- 1 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 large sweet potato (about 12 oz.), cut into 1-inch pieces (about 3 cups)
- 1 red onion, sliced
- 1 bunch kale, ribs removed and cut into bite-sized pieces (about 4 cups)
- 1/4 cup tahini
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 2 to 4 tablespoons water
- 2 cups cooked quinoa
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Preheat oven to 400°F. Toss chickpeas with 1 tablespoon melted Country Crock Plant Butter, cumin, garlic powder and smoked paprika. Season with salt. Arrange chickpeas on one half of large baking sheet.
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Toss sweet potatoes and onion with 2 tablespoons melted Plant Butter. Season with salt if desired. Arrange on other half of baking sheet. Bake 20 minutes, stirring halfway through cooking.
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Toss kale with remaining 1 tablespoon melted Plant Butter. Arrange kale over chickpeas and sweet potatoes on baking sheet. Bake 10 minutes or until kale is crisp and beginning to brown.
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While vegetables are cooking make tahini dressing. Combine tahini, maple syrup and lemon juice. Stir in water until desired consistency. Serve chickpeas, vegetables and cooked quinoa in bowls and drizzle with dressing.