This Sweet Potato, Squash and Kale Buddha Bowl is a delicious way to enjoy roasted fall root vegetables – just add some tahini dressing!
Step 1 Preheat oven to 450 F. Toss chickpeas with olive oil and seasonings, then spread out on a parchment-lined baking sheet. Bake for 20 min, removing from oven and tossing halfway through.
Step 2 Meanwhile, prepare other veggies, tossing all (except for kale) in olive oil and a pinch of salt, and placing on a baking sheet lined with parchment. Roast for 30 minutes. In the last 5 minutes of cook time, add the kale.
Storing and Reheating You can store the leftovers of this recipe up to 5 days in the fridge. I'd recommend storing the chickpeas separately to help them retain their crunch and not get soggy, and you should also store the dressing separately so it doesn't make the veggies soggy and you can easily reheat the bowls before adding the dressing.
Freezing Components of This Dish You can't freeze these buddha bowls per se, but you can freeze the chickpeas after they have been baked, and you can freeze the cooked sweet potato and squash. It doesn't necessarily make sense to me to do any freezing, but these are the options you have if you'd like to make components ahead of time.