Sweet Potato Chickpea Buddha Bowl

a few reviews mentioned the flavor was lacking… i substituted Trader Joe’s Greek Chickpeas W/Cumin & Parsley…. delish! maple-tahini sauce optional.

It's alright but didn't inspire me to think about making it again. What I ended up with was quite dry and didn't really do very well as leftovers. I found the chickpeas quite dry and the sauce boring

Forgot to take a photo before eating. These are leftovers. Made a lemony dressing instead and it was so yummy. Will definitely make this again.

Delicious!!! Didn't have kale or broccolini but I did have spinach and it worked pretty much the same. Didn't have tahini but I used sesame oil and peanut butter.

Sauce makes it! Great combo of flavors.

Added feta, cilantro, & pumpkin seeds, and substituted cauliflower for brocollini & pickled onions I made instead of fresh red onion bc I didn't have any. Very delicious!

didnt have tahini but peanut butter (100% peanuts) and sesame seeds worked well instead.

Could add more veggies (except sweet potato) to make it last longer. Don’t overcook chickpeas

Cooked the sweet potato in chunks in the air fryer. Cooked the chickpeas in the toaster oven. Cooked the kale and onions on the stovetop. Served on some cauliflower rice to add more bulk and another veggie since I didn't have broccolini. Dressing needed salt.

Really good! Next time I think I’d leave out the maple. Also I didn’t have any chickpeas but if I did I would’ve added them to the oven! Not gonna use the stove for chickpeas when the oven is already on!

This was delicious! My husband loved it. The only thing was that I had to cook the potatoes extra in the microwave for 3 minutes more... no big deal. This dish was a 10!

This was delicious. The dressing is bomb

i substituted the tahini for my asian style bbq sauce i bought from ‘wicked’ and it’s amazing. takes a little long so not an ‘on the go’ lunch but definitely worth it if you’ve got the time

I didn't really follow the directions but I felt that is was way easier to manage than what they wanted me to actually do. Cubed sweet potatoes and added paprika before placing in oven. At 10 minutes, I added another tray for broccoli and garbanzo beans (the oven is already on why would I brake out the skillet too?) Seasoned those with all seasonings on the list. Took out after another 10 minutes (next time leave in for 2-3 more minutes for sweet potatoes to finish cooking all the way) added a TON more lemon juice because sauce tasted gross on its own, but with everything else it tasted good. If I would have left sweet potatoes in a bit longer it would have been perfect. Still overall really good.

It is such a filling, comfy and healthy dish. Here I replaced kale with raw spinach as I didn't have anything else and it was still very lovely. Definitely a go-to 🙌🏻

granted the photo is awful, but I genuinely love this recipe. it's a little labour intensive but can be made easier! I added tofu and I might try it with falafel next time - one thing to note is that I swapped tahini with Moroccan hummus because I couldn't find any vegan tahini! still incredible, highly recommend :)

Seasoning for chickpeas is easily adjustable to personal taste. Really only need half of tahini sauce.