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Southwest Chickpea Bowl
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Southwest Buddha Bowl {Vegetarian, GF}

Ingredients

Almond Dipping Sauce

  • 2 Tbsp almond butter*
  • 1 Tbsp maple syrup
  • 1/4 cup olive oil
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder

Southwest Spice Mix & Chickpeas

  • 1 can chickpeas*
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp oregano
  • 1 1/2 tsp sea salt
  • 1 Tbsp olive oil
  • Parchment paper

Southwest Buddha Bowl

  • 1 red onion
  • 2 sweet potatoes
  • Southwest spice mix chickpeas
  • Almond dipping sauce

Instructions

For the Almond Dipping Sauce

  • In a blender combine almond butter, maple syrup, olive oil, apple cider vinegar, salt, black pepper, and onion powder.
  • Blend until smooth.

For the Southwest Spice Mix & Chickpeas

  • Preheat oven to 420 F.
  • In a small container mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and oregano.
  • Rinse 1 can of chickpeas, drain out water and dry chickpeas with paper towels.
  • Toss with 1 Tbsp Southwest spice mix and 1 Tbsp olive oil.
  • Place on parchment-lined sheet pan and bake ~25mins, turning halfway through cook time.

For the Southwest Buddha Bowl

  • Preheat oven to 420 F.
  • Peel and cut 2 sweet potatoes into 1/2” pieces.
  • Toss sweet potatoes with 1 Tbsp olive oil and 1 Tbsp Southwest spice mix.
  • Place sweet potatoes on sheet pan and roast for ~30 mins or until fork tender, tossing halfway through cooking time.
  • Chop red onion.
  • In 4 bowls, divide red onion, sweet potatoes, and chickpeas.
  • Drizzle each bowl w/ almond dipping sauce.

Notes

*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.