Sweet Potato and Chickpea Buddha Bowls
Toasted Couscous with Walnuts
Ingredients
- 3 Tbsp olive oil, divided
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 2 (15-oz) cans no-salt-added chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1¼ tsp kosher salt, divided
- ½ tsp pepper
- 2 (10-oz) pkg thinly sliced kale-Brussels sprouts blend (such as Mann's; see note)
- ¼ cup tahini (sesame seed paste)
- 1 Tbsp honey
- 1½ Tbsp lemon juice
Instructions
- Preheat oven to 450°F. Toss together 2 Tbsp oil, potatoes, chickpeas, cumin, 1 tsp salt and pepper in a bowl. Arrange on a large rimmed baking sheet.
- Bake 20 minutes or until potatoes are tender. Stir in kale blend. Bake 3 minutes.
- Stir together tahini, honey, lemon juice, 1 Tbsp oil and ¼ tsp salt until smooth. Add water, 1 Tbsp at a time, until desired consistency is reached.
- Divide potato mixture among 6 bowls; drizzle with tahini mixture. Serve over Toasted Couscous with Walnuts, if desired.
Side Dish Ingredients
- ½ cup chopped walnuts
- 1 cups whole wheat couscous
- 1 Tbsp bottled minced garlic
- 2 Tbsp olive oil, divided
- 1½ cups water
- ½ tsp kosher salt
Side Dish Instructions
- Toast walnuts in a large dry saucepan over medium heat until browned and fragrant. Remove from pan.
- Cook couscous and garlic in 1 Tbsp hot oil in pan over medium-high heat 1 minute or until couscous is toasted. Add water and salt; bring to a boil.
- Cover, remove from heat, and let stand 5 minutes or until liquid is absorbed. Add walnuts and 1 Tbsp oil; fluff with a fork.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
365
|
202
|
567
|
| Fat (g) | 13 | 11 | 24 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 12 | 5 | 17 |
| Carb (g) | 49 | 24 | 73 |
| Fiber (g) | 9 | 4 | 13 |
| Sodium (mg) | 503 | 163 | 666 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
