Sweet Potato Chickpea Buddha Bowl
This sweet potato chickpea buddha bowl is loaded with plant protein such as quinoa and chickpeas to keep you feeling full and satisfied for hours. This bowl comes together in under an hour and can be meal prepped for the week; perfect for having a delicious and satisfying lunch or dinner when you're short on time!
Ingredients
- 1 cup uncooked quinoa + 2 cups water
- 2 small red onions, sliced (or 1 big/ medium onion)
- 2-3 peppers, sliced
- 1 can (454g) chickpeas
- 3 large sweet potatoes, cubed (4 potatoes if they’re small/med sized)
Spices to add to chickpeas and sweet potatoes
- Salt and pepper, to taste
- 1 tsp Turmeric
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1/2 tsp Onion powder
- 1 tsp Parsley
- 1/2 tsp cumin
- 1 tbsp Breadcrumbs
- Pinch of cayenne
- 1 tbsp olive oil
- Olive oil to drizzle over entire sheet of vegetables
Instructions
- Preheat oven to 400ºF and place parchment paper over a large baking sheet. Set aside.
- Cook 1 cup of quinoa as directed on package. (I like to add about 2 tbsp of olive oil to my quinoa as it's cooking to give it extra flavour!)
- Slice onions and spread out on lined baking tray.
- Slice peppers and spread out evenly on lined baking tray.
- Open your can of chickpeas and rinse them well. Place in a bowl and add spices and 1 tbsp olive oil. Mix well, then place evenly onto your baking tray.
- Cube your sweet potatoes, add them to a bowl and add the same spices that were used for the chickpeas to season your potatoes, as well as 1 tbsp of olive oil. Mix well so that the spices are evenly distributed on all potato cubes, then pour onto baking tray. Use your hands to make sure all veggies are evenly spread out.
- Once all veggies are spread out on the tray, drizzle a little bit more olive oil over your veggies. Place in the oven for 35 minutes, or sweet potatoes are tender and you can pierce them with a fork. Let cool from 10 minutes and enjoy with your quinoa!