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Spiced Chickpea and Sweet Potato Buddha Bowls with Toasted Coconut

2023-10-26 - Written by: Amelia Greenleaf

vegan buddha bowl plant based healthy one-pan recipe sweet potato chickpea

Spiced Chickpea and Sweet Potato Buddha Bowls with Toasted Coconut

A vibrant and flavorful vegan Buddha Bowl packed with spiced chickpeas, roasted sweet potatoes, creamy avocado, and a crunchy coconut topping.

Ingredients:

  • 1 large sweet potato, peeled and cubed
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 avocado, sliced
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons lime juice
  • 1 tablespoon chopped cilantro

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, paprika, turmeric, cayenne pepper (if using), salt, and black pepper. Spread in a single layer on a baking sheet.
  2. Roast for 20-25 minutes, or until tender and slightly browned.
  3. While the sweet potatoes are roasting, heat a skillet over medium heat. Add chickpeas and cook, stirring occasionally, for 5-7 minutes, or until lightly toasted and warmed through.
  4. To make the coconut topping, spread shredded coconut on a baking sheet and toast in the oven alongside the sweet potatoes for the last 5 minutes of cooking. Let cool slightly.
  5. Assemble Buddha Bowls: Divide roasted sweet potatoes and chickpeas evenly among bowls. Top with sliced avocado, toasted coconut, lime juice, and cilantro.