Sweet Potato Buddha Bowl with Crispy Chickpeas and Lemon Tahini Hummus Dressing

Updated at: Wed, 27 Nov 2024 11:07:34 GMT

Step 1

Preheat oven to 400 degrees and line a large baking sheet with parchment paper

Step 2

Rinse the rice, then add to a pot with water or stock. Bring to a boil then add 1/4 teaspoon salt

Step 3

Cover the pot with a lid and reduce heat to low. Cook on a simmer for 16-18 minutes, until the rice is fully cooked. Turn off heat and let rice sit covered

Step 4

In a large bowl toss chickpeas and sweet potato slices with olive oil, 1/4 teaspoon salt, pepper, and your choice of spices (I used garlic powder and Primal Palate New Bae Seasoning)

Step 5

Spread evenly on baking sheet and bake for 18-20 minutes, tossing midway

Step 6

To cook the kale, add 1 tablespoon oil to large pan and turn heat to medium

Step 7

Add the kale, season with salt, pepper and garlic powder, and cook for 6-8 minutes until soft and wilted

Step 8

To make the dressing: in a small bowl whisk together hummus, tahini, lemon juice, salt and pepper

Step 9

To assemble the bowls, I divide a wide shallow into quarters of: sweet potato, chickpeas, rice and kale

Step 10

Top each bowl with fresh sliced avocado, a sprinkle of chopped walnuts, and drizzle of the dressing

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