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Roasted Sweet Potato Chickpea Buddha Bowl with Tahini Dill Dressing

A nourishing nutrient-packed bowl with roasted sweet potatoes and chickpeas, crispy roasted broccoli, pickled red onion, and a creamy tahini dill dressing.

Course Main Course
Keyword dill tahini dressing, easy vegan dinner recipe, roasted sweet potato chickpea
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Quick Pickled Red Onion

  • ½ medium red onion, thinly sliced
  • ¼ cup rice vinegar
  • 1 tsp kosher salt
  • ½ tsp granulated sugar

Roasted Sweet Potatoes

  • 2 medium sweet potatoes, cut into 1" cubes
  • 2 tbsp olive oil
  • ½ tsp each ground paprika, coriander, cumin, garlic powder
  • ½ tsp kosher salt
  • Black pepper to taste

Roasted Chickpeas and Broccoli

  • One 15 oz. can chickpeas, drained and rinsed
  • 1 head broccoli, cut into small florets
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • Black pepper to taste

Tahini Dill Dressing

  • ½ cup tahini
  • 2 tbsp olive oil
  • Juice from ½ medium lemon
  • 4 tbsp fresh dill
  • 2 cloves garlic, grated
  • ¼ tsp granulated sugar
  • ¼ tsp paprika
  • ½-1 tsp salt, as desired

Additional

  • Fresh Dill
  • Cooked rice

Instructions

Quick Pickled Red Onion

  1. In a medium bowl, add thinly sliced red onion. Pour over rice vinegar and add salt and sugar. Stir to combine. Cover and refrigerate for 20 minutes and until ready to serve.

Roasted Sweet Potato

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper (if not a nonstick). Add cubed sweet potato and toss with oil and spices. Bake for 25-30 minutes until crispy and soft when pierced with a fork.

Roasted Chickpea and Broccoli

  1. While sweet potatoes are roasting, prepare roasted chickpeas and broccoli. Drain and rinse chickpeas and pat dry. Add to a large baking sheet along with broccoli florets. Toss with oil, salt, and pepper. Bake for 20 minutes (or when sweet potato has 20 min left) until chickpeas are golden brown and both are crispy.

Tahini Dill Dressing

  1. While veggies are roasting, prepare dressing. Whisk together all ingredients until combined. Whisk in 1 tbsp at a time of cold water until a creamy, pourable consistency is achieved. Season with additional salt and pepper, if desired.

Bowl Assembly

  1. Over a bed of rice, add desired amount of roasted sweet potato, chickpeas, and broccoli. Top with pickled red onions and a generous drizzle of tahini dressing. Garnish with fresh dill.