Mediterranean Buddha Bowl with Crispy Chickpeas
A colorful and balanced bowl featuring crispy roasted chickpeas, tender sweet potatoes, vibrant red cabbage, and a creamy Greek yogurt sauce. A feast for the eyes and the palate that is both nutritious and satisfying.
🛒 Ingredients
4 servings
- 14 oz canned chickpeas, drained
- 3 medium sweet potatoes
- 14 oz fresh red cabbage
- 5 oz arugula
- 1 medium cucumber
- 2 carrots
- 3.5 oz cherry tomatoes
- Extra virgin olive oil
- Salt and pepper
- Sweet paprika
- Ground cumin
- 3/4 cup plain Greek yogurt
- 1 lemon, juiced
- 2 cloves garlic, minced
- Fresh parsley
- Fresh mint
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 400°F. Cut the sweet potatoes into 3/4-inch cubes. Drizzle with olive oil, season with salt, pepper, cumin, and paprika. Roast for 25-30 minutes until tender and lightly caramelized.
- 2
Drain the chickpeas and pat them very dry. Toss with 2 tablespoons of olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast at 400°F for 25-30 minutes until crispy.
- 3
Prepare the sauce: mix the Greek yogurt, minced garlic, lemon juice, salt, and pepper. Stir in chopped parsley and mint. Keep chilled.
- 4
Slice the red cabbage into thin strips. Thinly slice the cucumber. Cut the carrots into sticks or use a vegetable peeler to create ribbons. Halve the cherry tomatoes.
- 5
Divide the fresh arugula into 4 bowls. Top with the fresh vegetables, roasted sweet potatoes, and crispy chickpeas.
- 6
Drizzle generously with the yogurt sauce and serve immediately with a splash of olive oil and a squeeze of fresh lemon.
💡 Chef's Tip
For ultra-crispy chickpeas, dry them thoroughly with a kitchen towel after draining. The secret to good texture: do not overcrowd the baking sheet. Prepare fresh vegetables at the last minute to preserve their crunch. The sauce can be made up to 2 days in advance.
