Chickpea Buddha Bowls with Peanut Dressing

Enjoy this sweet and savory vegan one pan dinner that comes together in a snap!

This recipe ticks all the boxes; simple, versatile, healthy, and delicious! Here I used a mix of spinach, red cabbage, and shredded carrots as the base of my bowl, but you could use lots of different vegetables depending on your taste. The sweet potatoes and chickpeas roast together on one pan, making the cooking required very quick and easy. And this cannot be overstated.....the peanut sauce is AMAZING!!!!! If you thought you wouldn't like a vegan dish, I urge you to give this one a try!! If you're a peanut butter lover you will be sure to love it!

Chickpea Buddha Bowls with Peanut Dressing

Ingredients (serves 4)

• 1 cup spinach

• 1 cup shredded carrots

• 1 cup shredded purple cabbage

• 1 sweet potato

• 1 can chickpeas, rinsed and drained

• 2 tbsp olive oil

• 1 tsp ginger

• 1 tsp garlic powder

• 1-2 scallions, chopped

• 1/2 cup cilantro, chopped

• 1/4 cup peanuts, roughly chopped

For the Peanut Sauce

• 2/3 cup creamy peanut butter

• 2 tsp sriracha

• 3 tbsp low sodium soy sauce

• 3 tbsp rice vinegar

• 1 tbsp honey

• 1 tbsp sesame oil

• warm water, to thin

Directions

1. Preheat the oven to 400 degrees.

2. Skin the sweet potato and chop into bite sized pieces. Place in a large bowl. Rinse and drain the chickpeas, patting well with a paper towel to dry as much as possible. Once dry, add the chickpeas to the mixing bowl with the sweet potato and drizzle with olive oil, ginger, and garlic powder. Mix to coat.

3. Place the sweet potatoes and chickpeas on a baking sheet and roast, stirring occasionally, until the potatoes are tender and the chickpeas are crispy, about 30 minutes.

4. In a small bowl, combine the peanut butter, sriracha, soy sauce, rice vinegar, honey, and sesame oil and mix until smooth. If the sauce is too thick, add warm water one tbsp at a time until desired consistency is reached.

5. Divide the spinach, carrots, and purple cabbage between 4 bowls. Top with roasted sweet potatoes and chickpeas. Drizzle with peanut sauce and finish with green onion, cilantro, and peanuts. Enjoy!