Delicious and Hearty 30 Minute Buddha Bowl with Roasted Sweet Potatoes, Onions, Kale, Crispy Chickpeas and AMAZING Tahini Maple Sauce! A healthy and filling plant-based meal.

Ingredients

VEGETABLES

  • 2 Soup Olive, melted coconut or avocado oil
  • 1/2 medium red onion (quartered)
  • < li class= "wprm-recipe-ingredient" style="list-style-type: disc;">2 small Sweet potatoes (halved )

  • 1 package broccolini (large stems removed // chopped)
  • 2 large handful Kale (larger stems removed)
  • 1/4 tsp salt + pepper each
  • < /ul>< /div>

    CHICKPEAS

    • 1 (15 oz) can Chickpeas (drained, rinsed + dabbed)
    • 1 tsp Caraway
    • 3/4 TL Chili powder
    • 3/4 < span class="wprm - recipe-ingredient-unit">TL Garlic powder
    • 1/4 TL < span class="wprm-recipe-ingredient-name">salt + pepper each
    • 1/2 TL TL Oregano (optional)
    • 1/4 cc Turmeric (optional)

    TAHINI SAUCE (OPTIONAL)

    • 1/ 4 Cup Tahini
    • 1 Soup Maple Syrup
    • 1/2 medium lemon (juice)
    • 2-4 Soup hot water < span class="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">(for thin)

    Instructions

    • Preheat the oven to 204°C and add the sweet potatoes and onions arrange on an empty baking sheet. Drizzle both with some oil, making sure the flesh of the sweet potato is evenly coated and placed skin-side down on the foil.
    • Bake and simmer for 10 minutes, then remove from the oven, flip the sweet potatoes and add the broccolini. Drizzle the broccolini with some oil and season with a pinch of salt and pepper.
    • Cook an additional 8 to 10 minutes, then remove from the pan Take the oven out and add the kale. Drizzle the kale with a little more oil and season with a pinch of salt and pepper. Cook for another 4-5 minutes, then set aside.
    • While the vegetables are sautéing, heat a large skillet over medium-high heat and add the peas Add chickpeas to a mixing bowl and mix with the spices.
    • Once hot, add 1 tbsp oil (the amount listed in the original recipe // use half the total if changing batch size) and sauté the chickpeas, stirring frequently. If they brown too quickly, reduce the heat. If there isn’t much browning, increase the heat. I found 10 minutes total over medium heat to be perfect.
    • Once golden and fragrant chickpeas remove from heat and set aside.
    • Prepare the sauce by adding the tahini, maple syrup, and lemon juice to a mixing bowl and whisking together. Add hot water until a liquid sauce forms. Set aside.
    • To serve: Cut the sweet potatoes into bite-sized pieces. Divide vegetables among 3 serving bowls and top with chickpeas + tahini sauce.
    • Best fresh, but leftovers keep a few days in the fridge.
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