finding time for cooking

for the time-starved or curious culinary adventurer

  • Recipes By Type
    • Appetizers, Dips, & Snacks
    • Bread Recipes
    • Breakfast Goodies
    • Desserts
    • Main Dishes
    • Side Dishes & Veggies
    • Sauces, Spices, & Other Basics
    • Snacks
    • Full Recipe Index
  • Drinks: Cocktails & More
    • Best Cocktail Gifts: For the At-Home Bartender or Mixologist
  • Whatcha Need??
    • Foods I’m Obsessed With
    • 30 Minutes or Less…for the Time-Challenged Cook
    • What Bread To Make (Based on Your Time)
    • Gluten-Free Recipes
    • Pasta Recipes
    • Super Healthy
    • Cooking for One
    • Soup
    • Unleavened Bread Recipes
  • About Me & More
    • Get In Touch!
    • How-Tos
    • Kitchen Tools I’m Obsessed With
    • Food and Travel—Two of My Favorite Things
    • Bunion Surgery Recovery Tips
    • Tips for Liver Detox / Gut Health Protocol

Sweet Potato Chickpea Buddha Bowl

September 17, 2017

So…I’ve been chastising myself lately for my diet.  Between crazy work schedules, travel, and being on crutches, I’ve just been a bit too reliant on Uber Eats and definitely lacking in fruits and veggies.  It’s kind of amazing I don’t have scurvy.

Then this morning as I was working I decided to finally get around to watching “What The Health?” on Netflix, which talks through a lot of the things wrong with our diets and how that’s impacting our health, and the medical establishments and lobby groups that are set on keeping it that way.

Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce | Finding Time for Cooking

Its basic conclusion is that we’re meant to eat plant-based diets, and that anything else is unhealthy.  It’s definitely an interesting watch, and while I don’t completely agree that meat is the devil—I grew up on a family-run cow farm, after all, and I also believe that God designed us to eat some meat—I 100% agree that we’ve totally screwed up our food chain in so many ways and that a heavier plant diet is a good thing, and overall it guilted me REAL HARD into really putting on my adult pants today.

Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce | Finding Time for Cooking

So I did some digging on plant-based diets and found some recipes that I want to try to rotate into my everyday routine.  This was the first one I came across that made me go “Hmm!”  The flavor combos are awesome, it’s easy to make, I’m a sucker for a good tahini sauce, and I’m hoping it’ll make an awesome lunch for a couple days this week as well.  For a non-pasta vegetarian meal, I’m totally on board with this one!

You can prep your veggies ahead of time if you want, but it’s easy just to do them as you go…the baking times are spaced nicely, giving you time to prep as everything is cooking.

Preheat your oven to 400 degrees F and arrange the sweet potatoes halves and onion wedges on a baking sheet (I lined mine with aluminum foil to make cleanup easier, but don’t use parchment).

Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down (flesh side up) on the sheet.

Bake for 10 minutes, then flip the sweet potatoes (now should be skin side down) and add the broccolini or asparagus pieces.  Drizzle with a bit of oil and season with a pinch of salt and pepper.

Bake for another 8-10 minutes, then add the kale.  I had to do this on a separate baking sheet because I was super out of room.  Drizzle the kale with a touch more oil and season with a pinch of salt and pepper.  Bake for another 4-5 minutes then set aside, but stick a fork in your sweet potatoes to make sure they’re done.

While the vegetables are roasting, heat a large skillet over medium heat.  Make sure your chickpeas are rinsed well and pat them dry with a paper towel, then add them to a mixing bowl and toss with the seasonings.

Once the pan is hot, add a tablespoon of oil and the seasoned chickpeas, and cook, stirring frequently.  Medium heat should do it, about 8-10 minutes.  If they’re browning too quickly, turn down heat (you don’t want them to burn).  Once they’re browned and fragrant, remove from heat and set aside.

I had a ton of extra kale, so once the chickpeas were out of the pan I threw some kale in there as well, to soak up the remaining spices and bit of oil, just to give it some extra flavor.

There’s your roasted veggie wonderfulness (minus the kale).

Whenever it’s convenient, prepare the sauce by whisking together the tahini, maple syrup and lemon juice in a small bowl.  Oddly it gets thicker once combined (I think this is a chemical reaction), so you probably will need a bit of the hot water…just add a bit at a time until it’s a pourable sauce.

Make sure you taste it and balance out the sweet and tart (I’d add a pinch of salt too).  I had to add a little extra maple syrup to mine.

To serve, slice the sweet potatoes into bite-size pieces and divide the vegetables between 3 serving bowls.  Top with the chickpeas and tahini sauce.

Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce...delicious plant-based recipe, gluten-free and vegan. Fast and easy vegetarian recipe, delicious and perfect for a lunch at work!

Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce...delicious plant-based recipe, gluten-free and vegan. Fast and easy vegetarian recipe, delicious and perfect for a lunch at work! #gf

Nom nom nommity nom.  For meatless, this is pretty darn good.  This is best fresh, but will keep in the fridge for a few days.

Sweet Potato Chickpea Buddha Bowl

Veggies

  • 2 tablespoons of olive, melted coconut, or grape seed oil
  • 1 whole small/medium red onion, sliced into wedges
  • 2 large sweet potatoes, halved
  • 1 bundle of very thin asparagus or broccolini (large stems removed), chopped
  • 2 big handfuls kale, larger stems removed
  • 1/4 teaspoons each of salt and pepper

Chickpeas

  • 1 15-ounce can of chickpeas, drained, rinsed & patted dry
  • 1 teaspoon of cumin
  • 3/4 teaspoon of chili powder
  • 3/4 teaspoon of garlic powder
  • 1/4 teaspoon each of salt & pepper
  • Optional: 1/2 teaspoon of oregano
  • Optional: 1/4 teaspoon of turmeric

Tahini Sauce

  • 1/4 cup tahini
  • 1-2 tablespoons of maple syrup (to taste)
  • Juice of 1/2 lemon
  • 2-4 tablespoons of hot water to thin
  1. Preheat oven to 400 degrees F and arrange the sweet potatoes halves and onion wedges on a baking sheet (I lined mine with aluminum foil to make cleanup easier, but don’t use parchment). Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down (flesh side up) on the sheet.
  2. Bake for 10 minutes, then flip the sweet potatoes (now should be skin side down) and add the broccolini or asparagus pieces.  Drizzle with a bit of oil and season with a pinch of salt and pepper.
  3. Bake for another 8-10 minutes, then add the kale (I had to do this on a separate baking sheet).  Drizzle the kale with a touch more oil and season with a pinch of salt and pepper.  Bake for another 4-5 minutes then set aside; make sure your sweet potatoes are done.
  4. While the vegetables are roasting, heat a large skillet over medium heat.  Add the chickpeas to a mixing bowl and toss with seasonings.
  5. Once the pan is hot, add a tablespoon of oil and the seasoned chickpeas, and cook, stirring frequently.  Medium heat should do it, about 8-10 minutes.  If they’re browning too quickly, turn down heat (you don’t want them to burn).  Once they’re browned and fragrant, remove from heat and set aside.
  6. I had a ton of extra kale, so once the chickpeas were out of the pan I threw some kale in there as well, to soak up the remaining spices and bit of oil, just to give it some extra flavor.
  7. Whenever it’s convenient, prepare the sauce by whisking together the tahini, maple syrup and lemon juice in a small bowl.  Oddly it gets thicker once combined (I think this is a chemical reaction), so you probably will need a bit of the hot water…just add a bit at a time until it’s a pourable sauce, and taste to make sure the balance of sweet and tart is right for you (I’d add a pinch of salt too).
  8. To serve, slice the sweet potatoes into bite size pieces and divide the vegetables between 3 serving bowls.  Top with chickpeas and tahini sauce.

The original recipe is from Minimalist Baker

Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce...delicious plant-based recipe, gluten-free and vegan. Fast and easy vegetarian recipe, delicious and perfect for a lunch at work! #gf

Leave a Comment CATEGORIES // Cooking for One, Gluten-Free Recipes, Main Dishes, Recipe Experimentation, Super Healthy

« Dark Chocolate Stout Cake with Peanut Butter Frosting + Happy Birthday to Me!
Lemon Raspberry Cake with Raspberry Frosting »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

Welcome to my little corner of the internet! I created this blog for people who love cooking & baking but are challenged to find the time and energy to do it. Recipes run the gamut from super healthy to indulgent, but the focus is on using REAL food no matter what.

Follow Along!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Recent IG Adventures!

A lot of people don't realize how easy & cheap it A lot of people don't realize how easy & cheap it is to make your own kombucha at home...you can have an entire gallon for less than the cost of one bottle at the store! 

I can't even keep a bamboo plant alive, yet have managed to keep the same "scoby" starter healthy & active for well over a decade. 

Here are easy step-by-step instructions for making your own kombucha at home, & the tools you'll need to do so! Tap the link in my IG bio (@findingtimeforcooking) & click on this photo to see the whole post.
#homemadekombucha #kombuchabrewing #healthyguthappylife #scoby
I'm not generally a soup person, though I'm trying I'm not generally a soup person, though I'm trying to be more 🍜 But this Turkish corba (a spiced red lentil soup) has always been one of my exceptions.  It's CRAZY easy to make, full of veggies and the protein from the lentils, and just feels like a warm hug in a bowl!  A great vegetarian dinner idea, perfect on any detox protocol, and just a great cozy recipe for the winter months.

Tap the link in my IG bio & choose this photo to get the recipe!
#corba #redlentils #souprecipe #drcabraldetox
Today, we FANCY. But also lazy. When I first saw a Today, we FANCY. But also lazy. When I first saw a recipe for the "lazy person's kouign amann", I was intrigued...and it definitely lives up to the hype! The texture isn't quite the same as the much more time-consuming and complex authentic French pastry it's hacking, but it's darn close and absolutely delicious. 

To see the recipe, tap the link in my IG bio & click on this photo! --> @findingtimeforcooking 
#kouignamann #frenchpastries #bakingfromscratch #frenchbaking
This spiced chicken shawarma is 👌 *chef’s kis This spiced chicken shawarma is 👌 *chef’s kiss* and will make your house smell amazing! It’s super easy & healthy, and a great meal option on the #drcabraldetox or #fatlossity protocol! Pairs well with hummus, cauliflower rice, salad, & more.

See the full recipe amounts at https://findingtimeforcooking.com/main-dishes/amazing-easy-chicken-shawarma/ (& leave out cornstarch & oil for those protocols). 

#healthyrecipes #chickenshawarma #shawarmalovers #winnerwinnerchickendinner #chickenthighs #chickenthighrecipes #easydinners #easydinnerideas #foodblogfeed #equilibriumnutrition #detoxrecipes #dinnerrecipes
ONION PAKORAS!! And without a deep fryer. This one ONION PAKORAS!! And without a deep fryer. This one has been a long time coming...pakoras have been a major comfort food for me for ages, but this recipe was tricky to get right. But now when a craving strikes, I can have these onion pakoras on the table in about 20 minutes! 

Tap the link in my IG bio & pick this photo to see the (easy) recipe --> @findingtimeforcooking
#pakora #indianfoodlovers #appetizersfordinner #onionpakoda
These fig & walnut biscotti are subtly spiced, wit These fig & walnut biscotti are subtly spiced, with little crackles from the fig seeds and lovely bright orange zest coming through! 

To get the recipe, tap the link in my IG bio & choose this photo! @findingtimeforcooking
#biscotti #easybaking #biscottirecipe #foodblogfeed
Why not start the year with a perfect cold weather Why not start the year with a perfect cold weather sip? The Caribou cocktail is a cozy French-Canadian drink that's a great option for winter or fall. Shout-out to my coworker Branda for introducing me to this super easy, delicious port (or red wine) & rye whiskey cocktail! 

Tap the link in my IG bio & click on this photo to get the (30-second) recipe! --> @findingtimeforcooking 
#cocktailrecipe #WinterCocktails #redwine #ryewhiskey #cocktails #cocktail #portwine #maplesyrupseason #cozycocktails #foodblogfeed #easycocktails #3ingredientcocktails #drinkrecipes #winterdrinks
Cozy creamy curried carrot soup 🥕 (say that fiv Cozy creamy curried carrot soup 🥕 (say that five times fast!). This was the perfect antidote to the nasty winter "bomb cyclone" nonsense we just had...carrots are definitely the star, but the creamy coconut milk, bite of ginger, & warmth from the curry powder elevate it from simple to sublime 😍 

Tap the link in my IG bio & choose this photo to get the recipe for this easy 30-minute meal! --> @findingtimeforcooking
#meatlessmonday #soupseason #soupoftheday #carrotsoup
This fluffy, fragrant turmeric rice is my new stap This fluffy, fragrant turmeric rice is my new staple for any kind of Mediterranean or Middle Eastern meal. It's crazy easy and the texture is the best that I've come across...this rice with a pile of chicken shawarma or spiced ground beef is a comfort food fave! Perfect for this nasty freezing "bomb cyclone" storm we're having. 

Tap the link in my IG bio & choose this pic to get the recipe!
#turmericrice #sidedish #mediterraneanfood #ricerecipes
Load More... Follow on Instagram

Popular Posts

Soupy Creamy Golden Rice With Crispy Spiced Chickpeas

Egg & Salmon Breakfast Casserole with Goat Cheese & Veggies

Mom’s Sweet Potato Casserole: A Thanksgiving Staple

One-Skillet Thai Ground Turkey Curry with Rice

Citrus Cake With Marmalade Filling & Orange-Lemon Icing

Recent Posts

  • How To Make Kombucha: Tips & Tools For Easy H…
  • The Lazy Person’s Kouign Amann
  • Super Easy Onion Pakoras (Without a Deep Fryer)…

Categories

  • Appetizers, Dips, & Snacks
  • Bread Recipes
  • Breakfast Goodies
  • Cooking for One
  • Desserts
  • Drinks: Cocktails & More
  • Eating Out
  • Family Secret Recipes
  • Food-Related Miscellany
  • Foods I'm Obsessed With
  • Gluten-Free Recipes
  • Go-To Recipes
  • How-Tos
  • Kitchen Gear
  • Main Dishes
  • Pasta Recipes
  • Recipe Experimentation
  • Sauces, Spices, & Other Basics
  • Side Dishes & Veggies
  • Snacks
  • Soup
  • Super Healthy
  • Travel and Food
  • Uncategorized

Privacy Policy & Disclosures

Copyright & Terms of Use

Copyright 2022 Finding Time For Cooking

30 shares