Sweet Potato Buddha Bowl
One of my favorite meals to make is a Buddha Bowl loaded with healthy veggies, whole grains or rice, and plant-based protein. It’s a big bowl of goodness that’s quick and simple to make — exactly what this recipe is!
Servings: 4
INGREDIENTS
Vegetables
2 Tbsp olive, melted coconut, or avocado oil
1/2 medium red onion (sliced in wedges)
2 small sweet potatoes (halved)
1 bundle broccolini (large stems removed, chopped)
2 big handfuls kale (larger stems removed)
1/4 tsp each salt and pepper
Chickpeas
1 (15-ounce) can chickpeas (drained, rinsed, patted dry)
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/4 tsp each salt and pepper
1/2 tsp oregano
1/4 tsp turmeric
Tahini Sauce (optional)
1/4 cup tahini
1 Tbsp maple syrup
1/2 medium lemon (juiced)
2-4 Tbsp hot water (to thin)
DIRECTIONS
Preheat oven to 400 degrees F 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 and 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. About 10 minutes total over medium heat was ideal for browning.
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 sauce is pourable. Set aside.
To serve: slice sweet potatoes into bite size pieces. Divide vegetables between serving bowls and top with chickpeas and tahini sauce.
Enjoy!
Made this recipe?
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If you like this recipe, check out my cookbook: Fresh, Healthy, & Indulgent Eats
