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–+ servings

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.
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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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