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Sweet Potato Chickpea Buddha Bowl with Broccolini and Kale

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A vibrant and nourishing Buddha bowl featuring roasted sweet potatoes, crispy chickpeas, sautéed kale, and tender broccolini over grains, finished with a flavorful dressing. It’s a hearty, plant-based meal perfect for lunch, dinner, or meal prep.

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil (divided)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 1 bunch broccolini, trimmed
  • 4 cups chopped kale (stems removed)
  • 2 cups cooked brown rice or quinoa
  • Optional toppings: tahini dressing, avocado slices, sesame seeds, lemon wedges

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet.
  3. In a separate bowl, toss chickpeas with 1 tbsp olive oil, cumin, garlic powder, salt, and pepper. Spread on a second baking sheet or another side of the same sheet.
  4. Roast sweet potatoes and chickpeas for 25–30 minutes, flipping halfway through, until golden and crispy.
  5. Steam or sauté broccolini until tender and bright green, about 5–6 minutes. Set aside.
  6. In a skillet, sauté kale with a splash of oil and pinch of salt until wilted, about 3–4 minutes.
  7. To assemble, divide cooked grains into 4 bowls. Top with sweet potatoes, chickpeas, broccolini, and kale.
  8. Drizzle with tahini dressing or sauce of choice. Add optional toppings like avocado or lemon wedges.

Notes

  • For extra protein, add tofu, tempeh, or a poached egg if not vegan.
  • Swap kale with spinach, arugula, or chard if preferred.
  • Roast the kale for a crispy texture variation.
  • Store components separately for best texture when meal prepping.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-chickpea-buddha-bowl-with-broccolini-and-kale/