Description
Embrace the grounding energy of seasonal produce with this vibrant Buddha bowl. Featuring caramelized roasted sweet potatoes and acorn squash paired with crispy kale and protein-packed spiced chickpeas, this meal is a symphony of textures. Drizzled with a creamy, zesty cilantro-tahini dressing, it is a nourishing, plant-forward dish designed to leave you feeling energized and satisfied. Perfect for mindful meal prep or a cozy, healthy dinner.
Ingredients
1 tablespoon olive oil
1 large sweet potato, cubed
1 acorn squash, seeded and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 teaspoon chili powder
1/2 teaspoon lime zest
4 cups kale, stems removed and chopped
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup fresh cilantro, minced
1 tablespoon water (to thin dressing)
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss cubed sweet potatoes, squash, and chickpeas with olive oil, chili powder, salt, and pepper on a baking sheet.
Roast for 25-30 minutes, tossing halfway through, until vegetables are tender and chickpeas are crispy.
In the last 10 minutes of roasting, add the kale to a separate corner of the sheet or a separate tray and bake until slightly crisped.
Whisk together tahini, lemon juice, cilantro, and water until smooth to create the dressing.
Divide roasted vegetables, chickpeas, and kale into bowls and drizzle generously with the cilantro-tahini dressing.
Notes
Store the dressing separately from the roasted vegetables to keep the kale from wilting. This recipe is highly versatile; feel free to add cooked quinoa or brown rice for extra heartiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg