Crispy Chickpea Buddha Bowl
Roasted chickpeas and sweet potato over greens with tahini dressing. A satisfying, protein-packed bowl ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Heat oven to 425°F. Toss chickpeas and sweet potato with 2 tbsp olive oil, salt, and pepper on a sheet pan.
Step 2
Roast for 18–20 minutes, stirring halfway. Chickpeas should be golden and crispy; sweet potato tender.
Step 3
Whisk tahini, lemon juice, minced garlic, 2 tbsp water, salt, and pepper in a small bowl until creamy.
Step 4
Divide greens between two bowls. Top each with roasted chickpeas and sweet potato.
Step 5
Drizzle tahini dressing over each bowl. Scatter lemon zest on top and serve immediately.
Tools you’ll need
- sheet pan
- small bowl
- whisk
- knife and cutting board
- oven
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