Roasted Sweet Potato Buddha Bowl
Roasted sweet potato and chickpeas over quinoa with kale and a lemon tahini sauce.
A bowl like this lives or dies by two details: the chickpeas have to be dry before they go in the oven, and the kale has to be massaged. Dry chickpeas crisp instead of steaming, and massaged kale softens into something you actually want to eat raw. The tahini sauce is thinned with cold water until it pours, which is the step most people stop short of.
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How to make Roasted Sweet Potato Buddha Bowl
Ingredients
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Tray
Bowls
Lemon tahini sauce
Equipment
- Large baking sheet
- Saucepan
- Jar or small bowl for the sauce
Method
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1
Heat the oven high
Heat the oven to 220C / 425F. A hot oven is what browns the sweet potato instead of drying it out.
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2
Dry and season the tray
Pat the chickpeas thoroughly dry, then toss them and the sweet potato with the oil, paprika, cumin, chilli and salt. Spread them over one large sheet in a single layer with space between; a crowded tray steams.
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3
Roast
Roast for 25 to 30 minutes, turning everything once at the 18-minute mark, until the sweet potato is caramelised at the edges and the chickpeas rattle and crackle.
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4
Cook the quinoa
Simmer the quinoa in 2 cups of salted water, covered, for 15 minutes, then take it off the heat and leave it covered for 5 minutes before forking it through.
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5
Massage the kale
Put the torn kale in a bowl with the teaspoon of oil and a pinch of salt and rub it between your hands for a full minute. It darkens, softens and loses its waxy bite.
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6
Make the sauce
Whisk the tahini with the lemon juice, garlic, maple syrup and salt. It will seize into a thick paste. Keep adding cold water a tablespoon at a time and it loosens into a smooth, pourable cream.
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7
Assemble
Divide the quinoa and kale between bowls, add the roasted sweet potato and chickpeas, then the avocado. Pour over the tahini sauce and finish with pumpkin seeds and parsley.
Cook’s tips
- Dry chickpeas are the whole trick to crisp ones. Roll them in a tea towel and let them sit while the oven heats.
- Do not panic when the tahini seizes. It always does, and cold water brings it back glossier than it started.
- Roast double the tray. The leftovers are the best part of the week and reheat in a hot pan in 3 minutes.
Variations
- Swap the sweet potato for butternut squash, cauliflower or beetroot, keeping the roasting time the same.
- Add a soft-boiled egg or 200 g of grilled halloumi for more protein if you are not keeping it vegan.
- Use brown rice or farro in place of the quinoa, or shredded cabbage for a lower-carb bowl.
Storage and make-ahead
Keeps 4 days in the fridge with the sauce in its own jar. The chickpeas soften overnight, so crisp them again in a hot dry pan for 2 minutes before serving. Not suitable for freezing once the avocado is added.
Nutrition per serving
| Calories | 548 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 68 g |
| Fat | 23 g |
| Fibre | 15 g |
| Sugar | 12 g |
| Sodium | 480 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
