Sweet Potato and Chickpea Buddha Bowls
Toasted Couscous with Walnuts
Ingredients
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 2 (15-oz) cans no-salt-added chickpeas, drained and rinsed
- 3 Tbsp olive oil, divided
- 1 tsp ground cumin
- 1¼ tsp salt, divided
- ½ tsp pepper
- 2 (10-oz) pkg thinly sliced kale-Brussels sprouts blend (see Note)
- ¼ cup tahini (sesame seed paste)
- 1 Tbsp agave nectar
- 1½ Tbsp lemon juice
Instructions
- Preheat oven to 450°F. Toss together potatoes, chickpeas, 2 Tbsp oil, cumin, 1 tsp salt, and pepper in a bowl. Scatter on 2 large rimmed baking sheets.
- Bake 20 minutes or until potatoes are tender. Stir in kale blend. Bake 3 minutes longer.
- Stir together tahini, nectar, 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 recipe, if desired.
Side Dish Ingredients
- ½ cup chopped walnuts
- 1½ cups whole wheat couscous
- 2 cloves garlic, minced
- 2 Tbsp olive oil, divided
- 2 cups water
- ½ tsp salt
Side Dish Instructions
- Toast nuts 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, stirring often. Add water and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes or until liquid is absorbed.
- Add nuts and 1 Tbsp oil; fluff with a fork.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
385
|
257
|
642
|
| Fat (g) | 13 | 12 | 25 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 13 | 8 | 21 |
| Carb (g) | 53 | 32 | 85 |
| Fiber (g) | 10 | 3 | 13 |
| Sodium (mg) | 591 | 232 | 823 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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