Vegan Sweet Potato Chickpea Buddha Bowl

Name: Vegan Sweet Potato Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American, Middle Eastern
Ingredients: 2 cups quinoa *cooked*; 2 medium red onions *peeled and sliced*; 2 leaves of kale *stems removed, roughly chopped*; 2 avocados *pit and skin removed*; 2 medium sweet potatoes (about 4 cups) peeled and diced; 3 Tbsp nutritional yeast; 1 tsp salt; 2 tsp paprika; 2 Tbsp olive oil; 1 (15 oz) can chickpeas *drained and rinsed*; 1/2 tsp cumin; 1 tsp paprika; 1 Tbsp garlic powder; 1/2 tsp salt; 1 Tbsp olive oil; 1/2 cup tahini; 2 Tbsp olive oil; 1/4 cup lemon juice; 1 tsp salt; 1 tsp Dijon mustard; 3 tsp maple syrup; 3 cloves garlic *finely minced*; 1/4 cup water

6 steps

Prep:15minCook:45min

A delicious postpartum recipe full of nutrients necessary for recovery, lactation, and keeping your energy levels up. It's great for meal prepping, too! Here's the full list of postpartum recipe benefits: . . . Energy booster (quinoa); Lactation booster (tahini); Antioxidant booster (avocado, quinoa, chickpeas, kale); High fiber (chickpeas, sweet potato, quinoa); Healthy fats (avocado); Iron-rich (tahini, sweet potato, chickpeas); Rich in folate (kale). . . . Check out my postpartum cookbook at nutritionfornewmoms.com or follow me on Instagram @nutritionfornewmoms

Updated at: Thu, 17 Aug 2023 00:03:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories495.1 kcal (25%)

Total Fat25.6 g (37%)

Carbs56.1 g (22%)

Sugars9.9 g (11%)

Protein14.8 g (30%)

Sodium798.9 mg (40%)

Fiber13.9 g (50%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 425°F (220°C).

Step 2

Add diced sweet potatoes to a bowl with spices and oil and mix. Transfer seasoned potatoes to a baking sheet lined with foil or parchment paper.

Step 3

Add sliced onion to the same baking sheet and put in oven for about 30 minutes. Remove when potatoes are tender and can be pierced with a fork easily.

Step 4

While sweet potatoes are baking, prepare dressing by adding tahini, oil, lemon juice, salt, mustard, maple syrup, garlic and water to a bowl. Whisk to mix thoroughly. Add more water in 1 tsp-increments if dressing is too thick.

Step 5

To prepare the chickpeas, mix rinsed chickpeas, spices and olive oil in a bowl. Heat a large pan over medium heat and add seasoned chickpea. Sauté by stirring regularly for 8 minutes, until warm and slightly browned. Transfer to a bowl and set aside. In the same pan, add chopped kale and sauté until wilted, about 3 minutes.

Step 6

To serve, add quinoa to a bowl and top with onions, kale, sliced avocado, sweet potatoes and chickpeas. Generously drizzle lemon-tahini dressing on top.