Sweet Potato and Chickpea Buddha Bowl

February 19, 2022

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A plant-filled bowl of deliciousness! Roasted broccolini and purple sweet potato with fragrant and crunchy chickpeas. This recipe is perfect for your #meatlessmonday (like I had today).

I’m a big fan of buddha bowls at the moment, they are so versatile and easy to prepare. Pick a protein source, 3-4 of your favourite veggies, some spices and you’re done!!

They are also a very cheap dinner option (depending on which protein source you pick), but this recipe in particular only costs $4 per serve!

Meal prep:

It will keep well when stored in an airtight container in the fridge for up to 5 days

 

Sweet Potato and Chickpea Buddha Bowl

Clare Keating
A plant-filled bowl of deliciousness! Roasted broccolini and purple sweet potato with fragrant and crunchy chickpeas.
No ratings yet
Course Main Course
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 large sweet potato
  • 2 bunches kale stems removed and roughly chopped
  • 2 tbsp lemon juice
  • 3 tsp olive oil
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 800 g tin of chickpeas drained and rinsed
  • 1 tsp cumin powder
  • 3/4 tsp garlic powder
  • 3/4 tsp chilli flakes
  • 1 tsp turmeric powder
  • 1 tsp oregano
  • 1 tsp olive oil
  • 80 g plain greek yoghurt or soy yoghurt for dairy free and vegan

Instructions
 

  • Preheat oven to 200c. In a bowl, combine the sweet potato, 1 tsp of olive oil, 1/4 tsp of salt and 1/4 tsp of pepper and mix well. Place the sweet potato on a lined baking tray and bake for 10 minutes
  • Add the broccolini to the same bowl with an additional 1 tsp of olive oil, 1/4 tsp of salt and 1/4 tsp of pepper and mix well. Add the broccolini to the sweet potato tray and bake for 15 minutes.
  • Add the kale to the same bowl with an additional 1 tsp of olive oil, 2 tbsp of lemon juice, 1/4 tsp of salt and 1/4 tsp of pepper and mix well.
  • Meanwhile, heat a large frying pan over high heat and sauté the chickpeas, cumin, garlic powder, chilli powder, oregano, turmeric, and 1 tsp of olive oil. Sauté the chickpeas for 10 minutes or until well browned.
  • Divide the kale, sweet potato, broccolini, chickpeas and Greek yoghurt between 4 bowls.

Nutrition

Calories: 450kcalCarbohydrates: 62.6gProtein: 20.5gFat: 8.4g
Keyword buddha bowl
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General Nutrition

Weight loss

Womens Health

Sports Nutrition

ALL POSTS

explore the blog

Tips for building healthy filling snacks

The Power of Volume Eating for Weight Loss

You'll also love

search the post index

MORE ABOUT ME

A Dietitian (APD), Sports Dietitian and Nutritionist passionate about helping people achieve their health and nutrition goals through a balanced and sustainable approach. 

I'm Clare -Dietitian

Recipes

COPYRIGHT © 2023 · Balanced By Clare  - Clare Keating