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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper, to taste - 4 cups fresh spinach or kale - 1 avocado, sliced (optional) - 1/4 cup tahini dressing or your favorite sauce - Fresh herbs for garnish (e.g., parsley or cilantro)

Sweet Potato and Chickpea Buddha Bowl Delight

Discover the vibrant and nutritious Sweet Potato & Chickpea Buddha Bowl Delight, a perfect blend of flavors and textures that will satisfy your hunger and nourish your body. Loaded with protein, fiber, and essential vitamins, this colorful dish is not just visually appealing but also a powerhouse of nutrients. Ideal for anyone embracing a plant-based lifestyle, this recipe is versatile, healthy, and easy to prepare. Elevate your meals and enjoy the dynamic flavors of this delightful bowl!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

4 cups baby spinach

1 avocado, sliced

½ cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

¼ cup tahini

2 tablespoons lemon juice

2 tablespoons water (more if needed)

1 tablespoon maple syrup (optional)

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the sweet potatoes and chickpeas: In a large mixing bowl, combine diced sweet potatoes and chickpeas. Drizzle with olive oil, smoked paprika, cumin, salt, and pepper. Toss until the sweet potatoes and chickpeas are well coated.

      Roast: Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through for even cooking.

        Prepare the tahini dressing: While the sweet potatoes and chickpeas are roasting, whisk together tahini, lemon juice, water, and maple syrup (if using) in a small bowl. Adjust the water to achieve your desired dressing consistency. Season with salt to taste.

          Assemble the Buddha bowls: In four bowls, start by laying down a base of baby spinach. Top with roasted sweet potatoes and chickpeas, then add slices of avocado, halved cherry tomatoes, and red onion.

            Drizzle and garnish: Generously drizzle the tahini dressing over the bowls, and sprinkle with sesame seeds and fresh cilantro.

              Serve: Enjoy your Sweet Potato & Chickpea Buddha Bowl Delight warm or at room temperature!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4