Recipe Spotlight: Sweet Potato Buddha Bowl




2 Tbsp olive, melted coconut, or avocado oil

1/2 medium red onion (sliced in wedges)

2 small sweet potatoes (cut into bite size squares)

1 bunch kale

1/4 tsp each salt + pepper

1 15-ounce can chickpeas (drained, rinsed + patted dry)

9 oz baked or rotisserie chicken (cut into bite size pieces)

Optional: if you want roasted crunchy chickpeas

1 tsp cumin 

3/4 tsp chili powder

3/4 tsp garlic powder 

1/4 tsp each salt + pepper

1/2 tsp tsp oregano 

1/4 tsp turmeric 


¼ cup tahini paste

2 tablespoons lemon juice

2 tablespoons maple syrup (can substitute honey)

1 tablespoon sesame oil

½ teaspoon salt

2 tablespoons water


Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.

Bake for 10 minutes, flip, and bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.

Optional (you can eat chickpeas plain without roasting) - While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.

Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.

Once the chickpeas are browned and fragrant, remove from heat and set aside.

Prepare sauce by whisking all tahini sauce ingredients and adding water until you reach the desired consistency.

Jordan Springer