Roasted Chickpea Buddha Bowls
Cuisine: Grain Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2 large servings
 
Ingredients
  • 2½ cups cooked grain of choice (I used a mix of brown rice and quinoa)
  • 1 15.5 oz can chickpeas, rinsed, drained, and patted dry
  • 1 bunch Swiss chard
  • 1 large carrot, julienned or peeled into strips.
  • 1 large sweet potato, peeled and cut into 1 inch chunks
  • 1½ + ¼ tsp. salt
  • ½ tsp. ground black pepper
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. cumin
  • ¼ tsp. chili powder
  • 1 lime, juiced
  • 2 tbsp. tahini
  • 4 tbsp. olive oil + more for drizzling
  • sunflower seeds (optional)
  • hemp hearts (optional)
Instructions
  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a small bowl, mix together 1½ tsp. salt, pepper, garlic powder, onion powder, cumin, and chili powder.
  3. Place chickpeas and sweet potato on a rimmed baking sheet lined with foil. Drizzle with olive oil and sprinkle with seasoning mix from above. Mix with hands to coat.
  4. Roast for 15 minutes or until golden brown.
  5. Heat 2 tbsp. olive oil in a pan. Remove Swiss chard leaves from stems and chop both separately. Place stems in pan and cook until tender, about 3-4 minutes, then add leaves and continue cooking until tender. Remove from heat
  6. In a small bowl whisk together tahini, 2 tbsp. olive oil, lime juice, and ¼ tsp. salt.
  7. In two large bowls for serving, divide cook grains. Top bowls with Swiss chard, sweet potato, chickpeas, and carrots. Drizzle with dressing. Top with sunflower seeds and hemp hearts if desired.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/roasted-chickpea-buddha-bowls/