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Sweet Potato Chickpea Cake Buddha Bowls

★★★★★

5 from 1 review

  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins

Yield: 2-3 bowls 1x

Ingredients

Scale
  • 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

Instructions

  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
  • Author: rachel mansfield
  • Category: gluten-free, dairy-free, vegetarian
  • Cuisine: dinner, lunch

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