Chickpea, Sweet Potato, and Beet Buddha Bowl with Green Goddess Dressing

Introduction

The Chickpea, Sweet Potato, and Beet Buddha Bowl is a vibrant, nourishing meal filled with colorful roasted vegetables, leafy greens, and a deliciously creamy Green Goddess dressing. This bowl is packed with plant-based protein, fiber, and essential vitamins, making it the perfect choice for a wholesome lunch or dinner. The roasted chickpeas offer a delightful crunch and a protein boost, while the sweet potatoes and beets bring natural sweetness and earthiness to the dish. The Green Goddess dressing, made with fresh herbs, avocado, and lemon juice, adds a tangy, creamy finish that ties everything together beautifully. This Buddha Bowl is versatile, easy to prepare, and ideal for meal prepping, too.

Ingredients

For the Buddha Bowl:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 large sweet potato, peeled and cubed
• 2 medium beets, peeled and cubed
• 4 cups mixed greens (such as spinach, arugula, and kale)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste

For the Green Goddess Dressing:

• 1/2 avocado, pitted and peeled
• 1/4 cup plain Greek yogurt (or dairy-free alternative for vegan option)
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 1 clove garlic
• Juice of 1 lemon
• 2-3 tbsp olive oil
• Salt and pepper, to taste
• 2-3 tbsp water (to thin if needed)

Preparation

Step 1: Prepare and Roast the Vegetables

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Arrange the sweet potatoes and beets on one side of the baking sheet. Drizzle with half of the olive oil, and season with salt and pepper. Toss to coat evenly.
3. Place the chickpeas on the other side of the baking sheet. Drizzle with the remaining olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until chickpeas are evenly coated in the spices.
4. Roast the vegetables and chickpeas in the oven for 30–35 minutes, or until the sweet potatoes and beets are tender and the chickpeas are crispy. Flip halfway through to ensure even roasting.

Step 2: Prepare the Green Goddess Dressing

1. In a blender or food processor, combine the avocado, Greek yogurt, parsley, basil, cilantro, garlic, lemon juice, and olive oil.
2. Blend until smooth and creamy. If the dressing is too thick, add water one tablespoon at a time until it reaches your desired consistency.
3. Season with salt and pepper to taste, and blend once more to combine. Set aside.

Step 3: Assemble the Buddha Bowl

1. In each bowl, start with a base of mixed greens.
2. Top the greens with portions of roasted sweet potato, beets, and chickpeas.
3. Drizzle with the Green Goddess dressing just before serving, or serve the dressing on the side for dipping.

Cooking Notes

• Roasting Variations: For extra crispiness, consider roasting the chickpeas for an additional 5–10 minutes separately on a parchment-lined sheet, after removing the vegetables from the oven.
• Dressing Variations: Adjust the amount of herbs in the Green Goddess dressing based on personal taste. Adding extra lemon juice will make it tangier, while a bit more avocado makes it creamier.

Serving Suggestions

This Buddha Bowl is a balanced, complete meal on its own. However, you can serve it with:

• A side of warm pita bread or naan.
• A small bowl of quinoa, farro, or brown rice for added grains.
• A sprinkle of sunflower seeds, pepitas, or sliced almonds on top for extra crunch.

Tips

• Make it Vegan: Substitute Greek yogurt with a plant-based alternative, such as coconut or almond yogurt.
• Meal Prep: Store each component separately in the fridge for easy assembly throughout the week. The dressing can be stored for up to three days.
• Extra Crunch: For an added texture, try roasting additional veggies, like Brussels sprouts or bell peppers, with the sweet potatoes and beets.

Prep Time

15 minutes

Cooking Time

35 minutes

Total Time

50 minutes

Nutritional Information (per serving)

• Calories: 420 kcal
• Protein: 14g
• Sodium: 300 mg

Conclusion

The Chickpea, Sweet Potato, and Beet Buddha Bowl with Green Goddess Dressing is a perfect blend of flavor, texture, and nutrients, making it a wholesome and satisfying option for any meal. Whether you’re looking for a vegan-friendly dish, a vibrant bowl packed with fresh produce, or simply a colorful meal that is as delicious as it is healthy, this Buddha Bowl has you covered. The creamy Green Goddess dressing brings it all together, offering a fresh, herbaceous element that complements the roasted veggies and chickpeas beautifully.

Chickpea, Sweet Potato, and Beet Buddha Bowl with Green Goddess Dressing

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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For the Buddha Bowl:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 large sweet potato, peeled and cubed
• 2 medium beets, peeled and cubed
• 4 cups mixed greens (such as spinach, arugula, and kale)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste

For the Green Goddess Dressing:

• 1/2 avocado, pitted and peeled
• 1/4 cup plain Greek yogurt (or dairy-free alternative for vegan option)
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 1 clove garlic
• Juice of 1 lemon
• 2–3 tbsp olive oil
• Salt and pepper, to taste
• 2–3 tbsp water (to thin if needed)

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Instructions

Step 1: Prepare and Roast the Vegetables

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Arrange the sweet potatoes and beets on one side of the baking sheet. Drizzle with half of the olive oil, and season with salt and pepper. Toss to coat evenly.
3. Place the chickpeas on the other side of the baking sheet. Drizzle with the remaining olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until chickpeas are evenly coated in the spices.
4. Roast the vegetables and chickpeas in the oven for 30–35 minutes, or until the sweet potatoes and beets are tender and the chickpeas are crispy. Flip halfway through to ensure even roasting.

Step 2: Prepare the Green Goddess Dressing

1. In a blender or food processor, combine the avocado, Greek yogurt, parsley, basil, cilantro, garlic, lemon juice, and olive oil.
2. Blend until smooth and creamy. If the dressing is too thick, add water one tablespoon at a time until it reaches your desired consistency.
3. Season with salt and pepper to taste, and blend once more to combine. Set aside.

Step 3: Assemble the Buddha Bowl

1. In each bowl, start with a base of mixed greens.
2. Top the greens with portions of roasted sweet potato, beets, and chickpeas.
3. Drizzle with the Green Goddess dressing just before serving, or serve the dressing on the side for dipping.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 420
• Sodium: 300 mg
• Protein: 14g