Roasted Chickpea, Sweet Potato & Red Cabbage Buddha Bowl with Tahini Sauce (Sesame is rich in calcium)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A generous vegetarian bowl of roasted chickpeas, sweet potato and red cabbage under tahini sauce — sesame calcium, fiber and iron.
If you want one bowl doing many jobs: roasted chickpeas and sweet potato for iron-and-energy carbs, a tangle of red cabbage for crunch and antioxidants, and a tahini sauce that quietly supplies calcium from sesame — a serious meeting of plant nutrition during pregnancy. It's generous food, so half it or share it if a full bowl feels like a mountain.
🥄 Ingredients
- 🫗 1 can (400g) chickpeas, drained and patted dry
- 🫗 2 medium sweet potatoes (about 400g), cut into 2cm cubes
- 🫗 200g red cabbage, finely shredded
- 🫗 1 cup (90g) dry quinoa, rinsed
- 🫗 2 tablespoons tahini
- 🫗 1/2 lemon, juiced
- 🫗 1 garlic clove, crushed (optional)
- 🫗 1 teaspoon honey or maple syrup
- 🫗 1 tablespoon olive oil
- 🫗 Salt and black pepper
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Heat the oven to 400°F (200°C). Toss the chickpeas and sweet potato cubes with the olive oil, salt, and pepper on a lined tray. Roast 25–30 minutes, until the chickpeas crisp and the sweet potato is tender.
Meanwhile, cook the quinoa in a saucepan with 2 cups (500ml) water until the water is absorbed, about 15 minutes.
Make the sauce: whisk the tahini with the lemon juice, garlic, honey, and 2–3 tablespoons warm water until pourable.
Massage the shredded cabbage with a pinch of salt and a squeeze of the lemon to soften it slightly.
Build two bowls: quinoa, roasted sweet potato, chickpeas, and cabbage, drizzled generously with the tahini sauce.
⚠️ Common Mistakes
- ✕
Overcrowding the tray, which steams the chickpeas; use two trays if you need to.
- ✕
Forgetting to stir the tray halfway, so one side charrs while the rest stays pale.
- ✕
Adding all the water to the tahini at once, ending up with a split dressing.
🔄 Variations
Swap the quinoa for brown rice or cooked farro.
Add roasted broccoli or green beans for more greens.
Crumble pasteurized feta over the top for extra calcium and savor.
🧊 Storage
- 📦
Components keep 3 days separately; assemble bowls fresh.
- 📦
The tahini sauce thickens when chilled — revive it with a splash of water.
💡 Chef Tips
Tip 1: Pat the chickpeas thoroughly dry with a towel — damp ones steam instead of crisping.
Tip 2: Tahini is a quiet calcium star; sesame seeds are calcium-rich, exactly what pregnancy and breastfeeding both demand.
Tip 3: Half this into a side portion if a full bowl feels like too much.
Tip 4: Thin the sauce slowly — warm water added a splash at a time keeps it emulsified.
❓ FAQ
Q
Why tahini during pregnancy? Sesame seeds are a plant-based calcium source, and tahini also brings magnesium and healthy fat to the bowl.
Q
Is this too much food for one person? It's generous — share half or save half for tomorrow's lunch.
Q
Are chickpeas a good iron source? Yes, and the lemon in the tahini sauce helps your body absorb that plant iron.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →