Sweet Potato Chickpea Buddha Bowl
This buddha bowl is topped with sweet potatoes, chickpeas, quinoa, baby kale, red onion slices, walnuts, chia seeds, micro greens and drizzled with a zesty rosemary citrus vinaigrette. ( Jump to Recipe)
What is a buddha bowl?
It’s a nourishing bowl of grains, veggies, protein, nuts, seeds, and dressing all arranged in a neat pattern that makes it picture worthy.
Main key here: it’s nourishing to the body.
A few other names for a buddha bowl are grain bowl, power bowl, macro bowl, or nourish bowl.
The name ‘buddha bowl’ has no religious or spiritual connection with buddha himself and was taken out of context for that matter.
When adding ingredients to the buddha bowl, you want to keep it colorful and have a different variety of elements. You don’t want to layer on too much of one ingredient but have a healthy balance between the ingredients.
In this Sweet Potato Chickpea Buddha Bowl, here is what is layered:
- cooked quinoa
- chickpeas
- roasted sweet potatoes
- baby kale
- toasted walnuts
- sliced red onions
- micro greens
- chia seeds
- Rosemary Citrus Vinaigrette
This buddha bowl can be served warm, cold, or room temperature. I prefer it room temperature but that might change in the warm summer months to come.
This light, refreshing Rosemary Citrus Vinaigrette dressing tastes amazing on this buddha bowl. The combination of red wine vinegar and good tasting olive oil with a few herbs creates a tangy dressing in minutes.
Making your own vinaigrette is simple and has no preservatives or chemical additives.
Still looking for a healthy bowl of goodness? Try these:
Healthy Taco Turkey Burrito Bowls
Asparagus And Walnut Basil Pesto Penne
*Link to matte gold utensils that were used in this post. Matte Gold Flatware.
If you make this Sweet Potato Chickpea Buddha Bowl, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Sweet Potato Chickpea Buddah Bowl
This buddha bowl is topped with sweet potatoes, chickpeas, quinoa, baby kale, red onion slices, walnuts, chia seeds, micro greens and drizzled with a zesty rosemary citrus vinaigrette.
Ingredients
For The Rosemary Citrus Vinaigrette:
- 4 tbsp red wine vinegar
- 1 tsp brown sugar
- 1 clove garlic, minced
- 1 lemon, juiced and zested
- 1 tbsp parsley, finely chopped
- 1 tbsp rosemary, finely chopped
- 1/2 cup olive oil
- pinch of salt and pepper
For The Sweet Potatoes:
- 3 small sweet potatoes, cut into 1/2 inch cubes
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1 tsp garlic salt
For The Quinoa:
- 1 cup quinoa, dry
- 1 tbsp olive oil
- 1 3/4 cups water or vegetable broth
- 1/2 tsp salt
For The Buddha Bowl:
- 3 cups fresh baby kale or spinach
- 1/2 red onion, thinly sliced
- 1 cup walnuts, chopped
- 1 15 oz can chickpeas, rinsed and drained
- 1/2 cup micro greens
- 2 tbsp chia seeds
Instructions
To Make The Rosemary Citrus Vinaigrette:
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In a small bowl, combine red wine vinegar, brown sugar, garlic, lemon juice and zest, parsley, rosemary, and a pinch of salt and pepper. Gradually whisk in olive oil until all the ingredients are well combined.
Roast The Sweet Potatoes:
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Preheat oven to 425 degrees F. Place sweet potatoes on a baking sheet. Drizzle olive oil and sprinkle with cumin and garlic salt. Toss together until coated well. Bake for 30 minutes until golden brown, flip them half way through baking time to ensure perfect roasting.
Cook The Quinoa:
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While the sweet potatoes are roasting, start on the quinoa.
Rinse quinoa in a fine-mesh strainer under cool water. Heat olive oil in a small saucepan over medium-high heat. Add the drained quinoa and cook for 2 minutes until it smells nutty and toasted, stirring constantly. Stir in water and salt and bring to a boil. Once water is boiling, reduce heat to low and cover with lid. Let cook for 20 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. Fluff with fork.
Assemble The Buddha Bowl:
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To assemble the buddha bowls, divide all of the ingredients (baby kale, red onion, walnuts, chickpeas, micro greens, sweet potatoes, and quinoa) in four separate bowls. Drizzle with rosemary citrus vinaigrette. Sprinkle with chia seeds.
Recipe Notes
If buddha bowls will be stored for the next day, hold the vinaigrette and only use when ready to eat.
Store vinaigrette in a jar or container with a tight lid in the refrigerator for up to 5 days. Separation is normal. Shake and then use right away.
