Sweet Potato & Kale Buddha Bowl

The Sweet Potato & Kale Buddha Bowl is a vibrant, nutrient-packed dish that brings together a harmonious blend of flavors and textures.

This bowl is not only visually appealing but also brimming with health benefits, making it a perfect addition to your culinary repertoire.

Let's dive into the step-by-step process of creating this delightful meal.​

Ingredients:

For the Bowl:

• 1 large sweet potato, peeled and diced into 1/2-inch cubes​

• 1 tablespoon olive oil​

• 1 teaspoon smoked paprika​

• Salt and freshly ground black pepper, to taste​

• 1 can (15 ounces) chickpeas, drained and rinsed​

• 1/2 teaspoon ground cumin​

• 1/2 teaspoon chili powder​

• 4 cups fresh kale, stems removed and leaves chopped​

• 2 cups cooked quinoa or brown rice​

• 1 ripe avocado, sliced​

• 1/4 cup pumpkin seeds or chopped nuts (optional, for added crunch)​

For the Maple-Tahini Dressing:

• 1/4 cup tahini​

• 2 tablespoons fresh lemon juice​

• 1 tablespoon pure maple syrup​

• 2-4 tablespoons warm water, to achieve desired consistency​

• Salt and freshly ground black pepper, to taste​

Instructions:

1. Roast the Sweet Potatoes:

   • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.​

   • In a bowl, toss the diced sweet potatoes with 1/2 tablespoon of olive oil, smoked paprika, salt, and pepper until evenly coated.​

   • Spread the sweet potatoes in a single layer on the prepared baking sheet.​

   • Roast for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.​

2. Prepare the Chickpeas:

   • While the sweet potatoes are roasting, heat the remaining 1/2 tablespoon of olive oil in a skillet over medium heat.​

   • Add the drained chickpeas, ground cumin, chili powder, salt, and pepper.​

   • Cook for 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy and fragrant.​

   • Remove from heat and set aside.​

3. Sauté the Kale:

   • In the same skillet used for the chickpeas, add the chopped kale.​

   • Sauté over medium heat for 3-5 minutes until the kale is wilted and vibrant green.​

   • Season with a pinch of salt and pepper, then remove from heat.​

4. Prepare the Maple-Tahini Dressing:

   • In a small bowl, whisk together the tahini, fresh lemon juice, and pure maple syrup.​

   • Gradually add warm water, one tablespoon at a time, whisking until the dressing reaches your desired consistency.​

   • Season with salt and freshly ground black pepper to taste.​

5. Assemble the Buddha Bowls:

   • Divide the cooked quinoa or brown rice evenly among four bowls.​

   • Top each with a portion of roasted sweet potatoes, sautéed kale, crispy chickpeas, and sliced avocado.​

   • Drizzle the maple tahini dressing over each bowl.​

   • Sprinkle with pumpkin seeds or chopped nuts, if using, for added texture and nutrition.​

6. Serve:

   • Enjoy the Buddha bowls immediately while the ingredients are warm and fresh.​

   • For meal prep, store the components separately in airtight containers in the refrigerator for up to four days. Assemble bowls just before serving and add the dressing.​

Tips:

• Customization: Feel free to customize your Buddha bowl with other vegetables such as roasted Brussels sprouts, steamed broccoli, or sautéed mushrooms.​

• Protein Boost: For additional protein, consider adding tofu, tempeh, or a sprinkle of hemp seeds.​

• Grain Alternatives: Substitute quinoa or brown rice with other grains like farro, barley, or cauliflower rice for a low-carb option.

The Sweet Potato & Kale Buddha Bowl is a versatile and nourishing meal that caters to a variety of tastes and dietary preferences.

Its combination of roasted vegetables, hearty grains, and a tangy-sweet dressing makes it a delightful choice for lunch or dinner.

Enjoy crafting and savoring this wholesome dish!​💖👇