Chickpea and Sweet Potato Buddha Bowl

Name: Chickpea and Sweet Potato Buddha Bowl
Cook time: 20 min
Yield: 4 servings
Ingredients: 500 g sweet potato peeled and cut into 2 cm cubes; 400 g canned chickpeas drained and rinsed; 20 ml olive oil divided; 2 g salt divided; 2 g ground cumin ground; 2 g smoked paprika ground; 1 g black pepper ground; 180 g quinoa rinsed; 360 ml water for quinoa; 2 g salt divided; 10 ml olive oil divided; 120 g baby spinach loosely packed; 2 g salt divided; 60 g tahini stirred if separated; 30 ml lemon juice freshly squeezed; 2 cloves garlic minced; 45 ml water for thinning dressing; 200 g cucumber diced; 60 g red onion thinly sliced; 10 g fresh parsley chopped

A weeknight bowl built around roasted sweet potato and chickpeas over quinoa, with warm spinach, fresh cucumber, red onion, and a tahini-lemon dressing. The components are cooked separately so the vegetables brown, the quinoa stays fluffy, and the chickpeas roast until crisp at the edges.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

500 g sweet potato peeled and cut into 2 cm cubes
400 g canned chickpeas drained and rinsed
20 ml olive oil divided
2 g salt divided
2 g ground cumin ground
2 g smoked paprika ground
1 g black pepper ground
180 g quinoa rinsed
360 ml water for quinoa
2 g salt divided
10 ml olive oil divided
120 g baby spinach loosely packed
2 g salt divided
60 g tahini stirred if separated
30 ml lemon juice freshly squeezed
2 cloves garlic minced
45 ml water for thinning dressing
200 g cucumber diced
60 g red onion thinly sliced
10 g fresh parsley chopped

Instructions

Heat the oven to 220°C. Put a rimmed sheet pan in the oven while it heats if you want extra browning, then remove it carefully before adding the vegetables. Oven fully preheated and sheet pan hot or ready for loading.
Toss the sweet potato cubes and chickpeas with 20 ml olive oil, 2 g salt, ground cumin, smoked paprika, and black pepper. Spread them on the sheet pan in a single layer. Everything is coated evenly and the pan is not crowded.
Roast for 15 to 17 minutes, flipping once halfway through, until the sweet potatoes are tender and browned at the edges and the chickpeas are crisp at the edges. Sweet potatoes are easily pierced with a fork and chickpeas look lightly crisp.
While the vegetables roast, combine the quinoa, water, and 2 g salt in a medium saucepan. Bring just to a boil, reduce to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from the heat and rest, covered, for 5 minutes, then fluff with a fork. Quinoa is tender, the grains have released their little tails, and no water remains in the pan.
In the last 3 minutes of roasting, warm a medium skillet over medium heat with the remaining 10 ml olive oil. Add the spinach and cook just until wilted, then season lightly with the remaining 2 g salt. Spinach is wilted but still bright green.
Whisk the tahini, lemon juice, garlic, and 45 ml water in a small bowl until smooth and pourable. If needed, add a small splash more tap water from the same total only if the dressing is too thick; do not exceed the recipe total. Dressing is smooth, glossy, and spoonable.
Divide the quinoa among 4 bowls. Top with the roasted sweet potato and chickpeas, wilted spinach, cucumber, red onion, and parsley if using. Drizzle with the tahini dressing and serve warm. Each bowl has grain, roasted vegetables, chickpeas, fresh vegetables, and dressing in clear layers.