Description
These hearty Buffalo Sweet Potato Chickpea Bowls are packed with protein, veggies and flavor. They’re perfect for meal prep and can be made ahead of time and stored in the refrigerator for easy, healthy lunches throughout the week. The buffalo sauce adds a nice tangy flavor that goes so well with the sweet potato and crunchy fresh veggies. Serve with a side of fresh fruit for a balanced meal.
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 1/2 cups cooked couscous, regular or pearl
- 1 cup diced celery
- 3/4 cup crumbled feta cheese, or blue cheese
- 1/3 cup diced red onion
- 1/3 cup thinly sliced green onion
- 1/3 cup chopped fresh parsley, or other herb of choice
Roasted Sweet Potato
- 2 medium sized sweet potato, peeled and diced (about 5-6 cups once diced)
- 1 1/2 tablespoons olive oil, or your favorite oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Buffalo Tahini
- 1/2 cup tahini
- 1/3 cup buffalo sauce, I like the Sweet Baby Ray’s brand that is mild in flavor
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure maple syrup
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the sweet potatoes. Pre-heat oven to 425 degrees F. Wash and peel sweet potatoes and then dice them into small, bite sized pieces. Add diced sweet potatoes to a large baking sheet and then drizzle with olive oil and add on the spices. Use your hands to mix together until sweet potatoes are evenly coated with oil and spices. Bake sweet potato until fork tender and starting to brown, about 30 minutes. Set aside and let cool.
- To a large mixing bowl, add in the tahini, buffalo sauce, lemon juice, maple syrup, garlic powder, paprika, cumin, salt and pepper. Whisk together until fully combined. Next, add in the cooled sweet potato, chickpeas, couscous, feta cheese, celery, red onion and parsley. Season with extra salt and pepper, or lemon juice, if needed.
- This recipe can be served immediately or stored in the refrigerator for 4-5 days. If making for meal prep: lay out meal prep containers and fill each one with an equal amount of the chickpea sweet potato salad. Cover and store in the refrigerator until ready to eat. Bowls can be enjoyed chilled (my preferred way) or heated up.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Lunch, Vegan
- Method: Stovetop, Oven
- Cuisine: American
