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Home / Recipes / American

Dinner for 4

Sweet Potato Chickpea Buddha Bowls

$9.25for 455 minServes 4

Roasted sweet potatoes and chickpeas join quinoa and kale, finished with a lemony ginger-tahini sauce.

Sweet Potato Chickpea Buddha Bowls

Photo: cookingclassy.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Sweet potatoes, 1 lb$1.29/lb typical1 lb$1.29Typical price
Frozen vegetables, 15 oz$0.10/oz typical15 oz$1.45Typical price
Red onions, 0.75 lb$1.49/lb typical0.75 lb$1.12Typical price
Quinoa, 6 oz$0.20/oz typical6 oz$1.20Typical price
Kale, 1$2.49 each typical1$2.49Typical price
Juice, 1.25 oz$0.04/oz typical1.25 oz$0.05Typical price
Garlic, a little$0.75 each typicala little$0.08Typical price
Fresh ginger, 1 oz$0.40/oz typical1 oz$0.40Typical price
Total for the servings shown$9.25

Swaps

  • Swap red onions for onionsabout $0.20/lb less at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Honey or maple syrup

Not included in the cost.

  • 55 minstart to table
  • Mediumdifficulty
  • 4servings as written
  • $$typical cost tier

AmericanDairy-freeBudgetFamilyDinnersFallSpring

Typical price

$2.31 per serving$9.25 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 2 sweet potatoes
  • 1 can (14 1/2 oz) chick peas
  • 2 1/2 tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric
  • salt
  • 1 small red onion
  • 1 cup dry quinoa
  • 1 bunch extra large kale
  • 2 1/2 tbsp fresh lemon juice
  • 2 tbsp honey
  • 1 clove garlic
  • 1 inch cube peeled fresh ginger
  • 3 tbsp water

Steps

  1. Heat the oven to 425 F and cut the sweet potatoes and red onion into bite-size pieces.
  2. Toss the sweet potatoes, chickpeas, onion, 1 1/2 tablespoons oil, cumin, paprika, cinnamon, turmeric, salt, and pepper on a large baking sheet.
  3. Roast for 25 to 30 minutes, stirring halfway, until the sweet potatoes are tender and browned.
  4. Simmer the quinoa with 2 cups water and a pinch of salt in a covered saucepan for 15 minutes, then let it stand for 5 minutes.
  5. Cook the chopped kale with 2 tablespoons water in a covered skillet over medium heat for 4 to 5 minutes, until wilted.
  6. Whisk the tahini, lemon juice, honey, garlic, ginger, and 3 tablespoons water, then divide the quinoa, vegetables, kale, and sauce among bowls.

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