Veegee
App Store
Vegan

Roast Sweet Potato and Chickpea Buddha Bowl with Tahini

18 min 1 serving 665 kcal · 23 g proteinLevel: Intermediate

The nutritionist's note

Tahini loosened with water goes from thick paste to a coating sauce with no added fat. Sesame and chickpeas together provide well-balanced calcium and iron.

Ingredients

1 serving

  • sweet potato220 g
  • cooked chickpeas150 g
  • cooked quinoa120 g
  • baby leaves40 g
  • tahini25 g
  • olive oil8 g
  • lemon juice12 ml

Method

  1. 1

    Roast the diced sweet potato and the chickpeas for 16 minutes at 210 °C.

  2. 2

    Whisk the tahini with the lemon juice and water into a pourable sauce.

  3. 3

    Arrange over a bed of baby leaves with the cooked quinoa.

  4. 4

    Spoon over the tahini sauce and season with pepper. Finish with a drizzle of olive oil (8 g).

Nutrition facts

per serving

Energy665 kcal
Protein23 g
Carbohydrates88 g
Fat24 g
Fibre17 g
Iron6.4 mg
Vitamin B120 µg

Potential allergens

  • sesame
  • legumes

Always check the labels of your products.

Frequently asked questions

How much protein is in "Roast Sweet Potato and Chickpea Buddha Bowl with Tahini"?

23 g of protein per serving, for 665 kcal, 88 g of carbohydrates and 24 g of fat.

Is this recipe vegan?

Yes. It contains no meat, fish, eggs or dairy.

What are the allergens?

Potential allergens: sesame, legumes. Always check the labels of your products.

How long does it take?

18 minutes for one serving, intermediate level.

More recipes

All recipes →

Less meat, at your own pace

Veegee helps with challenges from one week to ten years, an impact counter and 229 vegan, vegetarian and pescetarian recipes. Free on iPhone.

Download on the App Store

Android: beta on request, from the home page.