Vegan Sweet Potato Chickpea Buddha Bowl

Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Wash and peel your sweet potatoes and cut into large chunks. They can be as big or as small as you like, but bigger will take longer to cook. I usually do about 1 inch cubes.

Step 3

Add to a bowl and drizzle with olive oil and seasonings and add to a baking sheet lined with parchment paper or a silicone baking mat.

Step 4

Peel and chop the onion into strips and add to the baking sheet.

Step 5

Roast for about 25-30 minutes or until the edges of the potatoes are golden brown and they can be easily pierced with a fork.

Step 6

While the sweet potatoes are roasting, heat a skillet over medium heat.

Step 7

Add the drained chickpeas to a mixing bowl and toss with the seasonings.

Step 8

Once the skillet is hot, add 1 tbsp oil and the seasoned chickpeas and sauté, stirring frequently for about 10 minutes. They are done when they're warmed up and slightly browning on the outside.

Step 9

Transfer the chickpeas to a bowl and set aside. In the same pan (no need to clean it) add the de-stemmed and chopped kale and saute for 2 minutes to allow it to wilt slightly. This will just make it less tough and easier to chew!

Step 10

To serve, add a bed of quinoa to a bowl and top with the kale, chickpeas, roasted onion, sweet potatoes, avocado, and drizzle with the dressing.