This nourishing plant-based buddha bowl is one of my favorite meals. The roasted sweet potato, crispy kale and chickpeas, topped with a flavor-packed chimichurri will keep you full and satisfied. It’s plant based, flavorful, and full of nutrient and fiber. Give this recipe a try and don’t forget to leave a review at the bottom of the page!
What ingredients do I need to make this recipe?
- Sweet potato
- Cauliflower
- Red onion
- Kale
- Olive oil
- Can of chickpeas
- Salt
- Pepper
- Cayenne
- Cumin
- Pepper
- Garlic powder
- Onion powder
- Cilantro Chimichurri
Can I use this to meal-prep?
Yes! This is one of my favorite meals to bring into work. The trick is to keep the chimichurri and sweet potato mixture refrigerated, while leaving the chickpeas and kale chips in a dry area. I heat up the sweet potato mixture when I’m ready to eat and leave everything else cool.
How do I store this?
Keep the sweet potato mixture and chimichurri refrigerated separately. Keep the chickpeas and kale in a dry area in an airtight container. When you’re ready to eat, heat up only the sweet potato mixture and then top with chickpeas, kale, and chimichurri.
Is this recipe vegan?
Yes! It’s vegan, gluten free for the Celiac’s out there, and absolutely delicious.
What else can I use the chimichurri for?
Anything. Everything. Bathe in it. Use it as a face mask (ok but don’t I don’t know what will happen).
I will put it on sandwiches, wraps, burgers, use as a dip for sweet potato fries, put on meat, you name it, I’ve put this chimichurri on it. Get the recipe here.
If you like this recipe, you may also like:
- Cashew Chicken Stir Fry
- Fall Harvest Salad
- Spicy Chicken and Lime Burger
- Sweet Potato Fritters
- Sweet Potato Hash
Sweet Potato and Chickpea Bowl
Ingredients
Base
- 3 cups diced sweet potato about 1 inch cubes
- 2 cups cauliflower florets
- 2 cups kale
- ½ red onion diced into about 1 inch squares
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- Salt to taste
- Olive oil
Roasted Chickpeas
- 1 15 oz can chickpeas drained, rinsed, and patted dry
- ½ tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ½ teaspoon cayenne
- ¼ teaspoon salt
Topping
- Cilantro chimichurri homemade or store-bought
Instructions
- Preheat oven to 425.
- Place sweet potato, cauliflower, and red onion on aluminum foil lined baking dish. toss with a drizzle of olive oil and the seasonings.
- Bake for 10 min, remove and flip over contents on baking tray, and bake for another 10 min.
- Meanwhile, heat ½ tablespoon on olive oil on medium heat on stove. Mix chickpeas with seasonings and add to pan.
- While chickpeas are browning, toss kale with a drizzle of olive oil, and when the ten minutes are up, add kale to baking tray and cook for 5-7 min, until crisp. Then remove tray from oven.
- Mix chickpeas on stove until browned and remove.
- Mix the base, chickpeas, and chimichurri and enjoy!
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