Buddha Bowl with Sweet Potatoes and Chickpeas

A colorful selection of healthy satisfying will keep this Buddha Bowl with Sweet Potatoes and Chickpeas ready for you. Buttery sweet potatoes meet quinoa, kale and chickpeas. Refined with creamy-nutty Tahin dressing, your bowl of vitamins tastes great.

Ingredients for two person

For the bowl

1 big sweet potato
100 g quinoa
400 g chickpeas (canned)
150 g of kale
1/2 teaspoon cinnamon
1/2 teaspoon chilli powder
2 tablespoons olive oil
Salt pepper

For the dressing

8 tablespoons olive oil
3 tablespoons of almond paste
2 tablespoons Tahin
1 tablespoon of maple syrup
1 tablespoon soy sauce
1 lime (squeezed juice)
1 pinch  of salt

Preparation

Buddha Bowl with Sweet Potatoes and Chickpeas

Preheat the oven to 200 ° C. Peel sweet potatoes and cut into cubes. Put into a casserole dish and mix with olive oil, chilli powder, cinnamon, salt and pepper. Roast for 30 minutes in the oven until the sweet potatoes are tender.

Meanwhile, wash quinoa under running water and prepare according to the package instructions. Wash the kale and break off the leaves from the stalk. Sort out damaged or withered leaves. Carefully pluck the leafy green of the individual leaves along the stalk or the thick central leaf rib. Cook the plucked and washed cabbage leaves in simmering salted water for 2-4 minutes.

Mix all ingredients for the dressing together and season with salt and pepper. Wash chickpeas under running water and drain. Arrange the sweet potato, quinoa, kale and chickpeas in a bowl and spread the dressing over it.

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  1. Vektor

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