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Sweet Potato Chickpea Buddha Bowl
Ingredients
- Vegetables
- 2 tablespoons of olive, melted coconut, or grape seed oil
- 1/2 red onion, sliced in wedges
- 2 large sweet potatoes, halved
- 1 bundle (227 g) broccolini, large stems removed, chopped
- 2 big handfuls kale, larger stems removed
- 1/4 teaspoon each salt and pepper
- Chickpeas
- 1 15-ounce (425 g) chickpeas, drained, rinsed and patted dry
- 1 teaspoon cumin
- 3/4 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon each salt and pepper
- optional: 1/2 teaspoon oregano
- optional: 1/4 teaspoon turmeric
- Tahini Sauce (optional)
- 1/4 cup (56 g) tahini
- 1 tablespoon maple syrup
- 1/2 lemon, juiced
- 2-4 tablespoons hot water to thin
Instructions
- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
- Provided by Minimalist Baker
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/