Dive into a world of flavors with our Shawarma Chickpea Sweet Potato Buddha Bowl! This vibrant dish not only satisfies your taste buds but also nourishes your body with wholesome ingredients. Imagine tender roasted sweet potatoes and crispy chickpeas seasoned with aromatic shawarma spices, all atop a fluffy bed of quinoa. Drizzled with a creamy tahini dressing and crowned with fresh avocado and spinach, this bowl is a feast for the eyes and the palate. Perfect for meal prep or a cozy dinner, this recipe is sure to become a go-to favorite. Ready to elevate your mealtime? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained
- 2 sweet potatoes, diced
- 2 cups quinoa, cooked
- 1 tsp shawarma spice blend
- 2 tbsp olive oil
- 1 avocado, sliced
- 1 cup spinach
- 1/4 cup tahini
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Wash and dice sweet potatoes into 1-inch cubes. Drain and rinse chickpeas thoroughly.
- In a large mixing bowl, toss sweet potato cubes and chickpeas with olive oil, shawarma spice blend, salt, and pepper until evenly coated.
- Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking and golden browning.
- While vegetables are roasting, prepare quinoa according to package instructions. Typically, rinse quinoa and cook with water in a 2:1 ratio, simmering for about 15 minutes until fluffy.
- Make the tahini dressing by whisking together tahini, fresh lemon juice, salt, and pepper. Add a little water to thin if needed for desired consistency.
- Slice the avocado and prepare fresh spinach leaves.
- To assemble the Buddha bowl, divide quinoa among four serving bowls. Top with roasted sweet potatoes, chickpeas, spinach, and avocado slices.
- Drizzle tahini dressing over each bowl and serve immediately while ingredients are warm.
Tips
- Prep Ahead: To save time, you can cook the quinoa and make the tahini dressing in advance. Store them in airtight containers in the fridge for up to three days.
- Customize Your Bowl: Feel free to add your favorite vegetables or toppings! Roasted red peppers, cucumbers, or even feta cheese can make great additions.
- Perfectly Roasted Veggies: Ensure even cooking by spreading the sweet potatoes and chickpeas in a single layer on the baking sheet. Stir them halfway through roasting for that golden-brown perfection.
- Adjust the Spice: If you love heat, add a pinch of cayenne pepper or some chili flakes to the chickpea and sweet potato mixture for an extra kick.
- Tahini Consistency: If your tahini dressing is too thick, gradually add water until you reach your desired consistency. A little lemon juice can also brighten the flavor!
- Serving Suggestions: This Buddha bowl is delicious warm, but you can also enjoy it cold as a refreshing salad option for lunch.
- Storage Tips: Keep the components separate if you plan to store leftovers. This keeps the quinoa fluffy and the veggies crisp!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 15g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
