Veggie-Packed Sweet Potato and Chickpea Buddha Bowl

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Veggie-Packed Sweet Potato and Chickpea Buddha Bowl

This delicious and easy to make Veggie-Packed Sweet Potato and Chickpea Buddha Bowl is a nutritious and filling meal. It is vegan, gluten-free, and packed with delicious vegetables. The hearty sweet potatoes and protein-rich chickpeas are the perfect combination and make this dish a great lunch or dinner option.

Ingredients:

  • 2 sweet potatoes, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can chickpeas, drained and rinsed
  • 1 large red bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 1/4 cup sliced red onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh lemon juice

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine cubed sweet potatoes with olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Toss to coat.
  3. Spread sweet potatoes out on prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until sweet potatoes are cooked through and lightly browned.
  4. Meanwhile, in a large bowl, combine chickpeas, red bell pepper, cherry tomatoes, feta cheese, red onion, and parsley. Add cooked sweet potatoes to the bowl and toss to combine.
  5. Drizzle lemon juice over the top and toss to coat.
  6. Serve warm or at room temperature.
  7. Enjoy!