Vegan Sweet Potato Chickpea Buddha Bowl

A delicious postpartum recipe full of nutrients necessary for recovery, lactation, and keeping your energy levels up. It's great for meal prepping, too! Here's the full list of postpartum recipe benefits: . . . Energy booster (quinoa); Lactation booster (tahini); Antioxidant booster (avocado, quinoa, chickpeas, kale); High fiber (chickpeas, sweet potato, quinoa); Healthy fats (avocado); Iron-rich (tahini, sweet potato, chickpeas); Rich in folate (kale). . . . Check out my postpartum cookbook at nutritionfornewmoms.com or follow me on Instagram @nutritionfornewmoms

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F (220°C).

Step 2

Add diced sweet potatoes to a bowl with spices and oil and mix. Transfer seasoned potatoes to a baking sheet lined with foil or parchment paper.

Step 3

Add sliced onion to the same baking sheet and put in oven for about 30 minutes. Remove when potatoes are tender and can be pierced with a fork easily.

Step 4

While sweet potatoes are baking, prepare dressing by adding tahini, oil, lemon juice, salt, mustard, maple syrup, garlic and water to a bowl. Whisk to mix thoroughly. Add more water in 1 tsp-increments if dressing is too thick.

Step 5

To prepare the chickpeas, mix rinsed chickpeas, spices and olive oil in a bowl. Heat a large pan over medium heat and add seasoned chickpea. Sauté by stirring regularly for 8 minutes, until warm and slightly browned. Transfer to a bowl and set aside. In the same pan, add chopped kale and sauté until wilted, about 3 minutes.

Step 6

To serve, add quinoa to a bowl and top with onions, kale, sliced avocado, sweet potatoes and chickpeas. Generously drizzle lemon-tahini dressing on top.