If you’re looking for a meal that’s as nourishing as it is delicious, this Kale Chickpea Buddha Bowl is a must-try! Packed with plant-based protein, fiber, antioxidants, and healthy fats, this bowl will leave you feeling energized, satisfied, and fueled for the day. Every bite offers the perfect balance of crispy, creamy, roasted, and fresh textures, making healthy eating both effortless and enjoyable.
This bowl is loaded with nutrient-dense ingredients that support overall wellness. Chickpeas provide a great source of plant-based protein, fiber, and minerals like iron and magnesium, helping to maintain steady energy and support gut health. Kale, one of the most nutrient-dense leafy greens, is packed with vitamins A, C, and K, plus powerful antioxidants that aid in reducing inflammation and boosting immune function. The sweet potatoes add natural sweetness while delivering beta-carotene for eye health, fiber for digestion, and slow-digesting carbohydrates for sustained energy. Fresh radishes and carrots bring a satisfying crunch along with detoxifying and skin-supporting phytonutrients. To tie it all together, the creamy cashew dressing not only enhances flavor but also provides heart-healthy fats, zinc for immune support, and magnesium for relaxation and muscle recovery. A touch of smoked paprika and garlic adds depth to the dish while offering anti-inflammatory and immune-boosting benefits.
This Buddha bowl isn’t just about fueling your body—it’s about enjoying every bite of a wholesome, nourishing meal. Whether you’re meal-prepping for the week, looking for a satisfying lunch, or craving a vibrant, plant-powered dinner, this recipe has you covered. Let’s dive in!
Recipe
Serves 2
7 oz. (200g) sweet potato, peeled & diced
1 red onion, sliced
2.1 oz. (60g) cashews, unsalted
8.5 oz. (240g) canned chickpeas, drained
1 tsp. smoked paprika
2.1 oz. (60g) kale, stems removed, leaves chopped
1 carrot, sliced into ribbons
4 radishes, sliced
1 clove garlic, chopped
1 tbsp. maple syrup
1 lemon, juiced
How to Prepare
Preheat the oven to 410°F (210°C).
Toss sweet potatoes with 1 tbsp. olive oil, salt, and pepper on a lined baking sheet. Roast for 20-25 minutes until tender and golden brown.
In a small pot, cover cashews with water, bring to a boil, then reduce heat and simmer for 10-15 minutes. Drain and set aside to cool slightly.
Toss chickpeas with smoked paprika, salt, pepper, and 1 tbsp. olive oil. Toast in a pan over medium heat for 5 minutes until crispy.
Place sliced onions in an ice bath for a few minutes, then drain.
Blend cashews, garlic, maple syrup, lemon juice, salt, and 4 tbsp. water until smooth. Gradually add more water, 1 tbsp. at a time, if needed for a pourable consistency.
In a serving bowl, massage kale with a pinch of salt. Add carrots, radishes, and onions, then top with roasted sweet potatoes and crispy chickpeas.
Drizzle with cashew cream and serve.
