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This Buddha bowl with chickpeas and sweet potatoes is a vibrant, nutrient-packed meal that’s perfect for lunch or dinner. It includes roasted sweet potatoes and protein-rich chickpeas, served on a bed of rucola, zucchini and red onion. The chickpeas provide a great source of plant-based protein and fiber, while sweet potatoes offer complex carbs, vitamins A and C, and antioxidants. Ideal for a balanced, filling meal, this bowl is perfect for fueling your day without feeling too heavy.
Ingredients
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Steps
01
Preheat the oven to 200 degrees and line a baking tray with baking paper.
02
Rinse the chickpeas in a sieve and drain.
03
Peel the red onion and cut it into half rings.
04
Peel the sweet potato and cut into cubes.
05
Place the chickpeas and sweet potato in a bowl and sprinkle with paprika, garlic powder, and salt. Drizzle with the olive oil (for baking).
06
Spread on the baking sheet and let it rest in the oven for 15 minutes. Toss and let it rest for another 10 minutes.
07
Meanwhile, heat a pan. Wash the zucchini and cut into slices. Grill the zucchini until it has a nice grill mark. Remove from the pan and let cool.
08
Place the lettuce in a bowl and divide the chickpeas, sweet potato, zucchini, and red onion over it. Season with olive oil, salt and pepper.