• dairyfree / dinner / entree / glutenfree / lowsugar / lunch / salad / vegetarian

    Sweet Potato Chickpea Cake Buddha Bowls (gluten-free)

    Sweet Potato Chickpea Cake Buddha Bowls for a delicious gluten-free meal!

    Sweet Potato Chickpea Cake Buddha Bowls for a delicious gluten-free meal!Sweet Potato Chickpea Cake Buddha Bowls for a delicious gluten-free meal!

    Your third savory meal recipe of the week is HERE and these Sweet Potato Chickpea Cakes are going to be your absolute favorite.

    They are so simple and easy to make. And they’re AMAZING to add to pretty much any dish, but today we are adding them to our buddha bowls.

    I am pretty sure I eat every meal out of a bowl even when it is something random like tacos. There is something about eating out of a bowl that is so comforting to me. Kind of like how I use the smaller sized silverware too for forks and spoons. I am so weird, I know..

    But these Sweet Potato Chickpea Cake Buddha Bowls are the ultimate dish for next week’s meal prep (just sayin’). The cakes are made with just five ingredients – sweet potatoes, chick peas, quinoa, almond flour and Sir Kensington’s Dijonnaise aka the best part.

    Sir Kensington’s Dijonnaise is a staple in our kitchen. It is a blend of their classic mayo, dijon and whole grain mustard. Talk about a trifecta.. It is amazing on a sandwich, in tuna salad and now in these sweet potato cakes. It adds a kick of flavor to the cakes that you are going to love.

    Sir Kensington’s has a dedicated area in my fridge where I keep all my mayo, mustards and ketchups (BTW they have new squeeze bottles omg). I am also obsessing over their new mayo that is coming out this summer with NO added sugar! YAS please. That is a game changer especially for all the Whole30 peeps out there.

    I use their mustard in my Crispy Dijon Brussels Sprouts, mayo Sweet Potato Latkes and fabanaise in the 5-ingredeint Salmon Burgers. SO MANY OPTIONS!

    The SK team is pretty much taking over the restaurant scene right now. When I am out to lunch or dinner in NYC I keep noticing their ketchups and mustards all over.

    WHAT YOU NEED

    Sweet potatoes

    Chickpeas

    Quinoa

    Almond flour

    Garlic powder

    Sir Kensington’s Dijonnaise

    Greens

    Avocado

    QUICK NOTES

    • This bowl is perfect for meal prepping. Make a batch of these sweet potato chickpea cakes on Sunday and enjoy them throughout the week in your meals
    • You can get creative with the other items in this bowl but I loved the quinoa, kale and avocado mix. It was super satisfying and you hit up all the protein, carbs and healthy fats (heyyooo)

    Sweet Potato Chickpea Cake Buddha Bowls for a delicious gluten-free meal!Sweet Potato Chickpea Cake Buddha Bowls for a delicious gluten-free meal!

    Sweet Potato Chickpea Cake Buddha Bowls

    Prep Time 10 mins
    Cook Time 60 mins
    Total Time 1 hr 10 mins
    Yields 2-3 bowls

    Ingredients

      Sweet Potato Cakes

      • 1 cups coarsely mashed sweet potatoes (about 2 small potatoes)
      • 1/2 cup chickpeas (rinsed and drained if canned)
      • 3/4 cup quinoa, cooked per instructions (can likely sub rice)
      • 1/4 cup almond flour (have not tested other flours)
      • 1/2 teaspoon garlic powder
      • 1 tablespoon Sir Kensington's Dijonnaise

      Bowl

      • 3/4 cup quinoa, cooked per instructions
      • 3 cups greens of your choice (I massaged kale and avocado oil)
      • 1 avocado

      Directions

      1. Preheat oven to 400 degrees and poke a few holes in potatoes using a fork
      2. Place in oven and cook for 40 minutes (or until soft) You can also microwave if you want to cook them faster
      3. In a large bowl, coarsely mash the chickpeas with a fork (leaving some chunks)
      4. Add in sweet potato and mash together, then add in garlic, quinoa, almond flour and Dijonnaise and mix until combined
      5. Turn the oven down to 375 degrees and line a baking tray with parchment paper and grease
      6. Using a tablespoon or hands, form small cakes and place onto tray
      7. Bake in oven for 10 minutes then flip and bake again another 10 minutes
      8. Assemble bowls by adding quinoa, greens, avocado and sweet potato chickpea cakes

      by

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      xx, Rach

      Sweet Potato Chickpea Cake Buddha Bowls for a delicious gluten-free meal!

      Thank you Sir Kensington’s for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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    • Reply Melissa Moxie April 19, 2017 at 7:13 am

      Yummy!

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    • Reply Izzy Bruning April 19, 2017 at 7:39 am

      These look amazing! I love how simple they are – I can’t wait to try 🙂
      Izzy | Pinch of delight

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    • Reply Emily April 19, 2017 at 10:12 am

      Some day I hope to try this Sir Kensington’s; I’ve heard so many amazing things about their spreads; you have got to be one of their biggest advocates Rachel; and I totally trust your choice in foods, because you have so many delicious ones on here.

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    • Reply The Weekender 4/22 - Oats & Rows April 22, 2017 at 11:52 am

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    • Reply Malina Ibelle April 24, 2017 at 8:54 pm

      Do you think regular Dijon mustard could work in replacement of the dijonaise?

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    • Reply lisa lindey April 25, 2017 at 11:43 pm

      Oooooh I can’t wait to try these!
      xo

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    • Reply Nusa November 9, 2017 at 12:45 pm

      Did you use 3/4 cup cooked or 3/4 uncooked quinoa?

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