Sweet potato chickpea buddha bowl

Savory + Sweet with that subtle little spice
Warm, comforting and incredibly satisfying.
Seriously healthy and packed with flavour.

This simple Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas, and an AMAZING tahini-maple sauce will hit the #meatfreemonday mark! Start as you mean to go on! A healthy, satisfying plant-based meal. All kinds of good.

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Serves 3


What You Need:
Vegetables:

• 2 Tbsp olive, melted coconut, or avocado oil
• 1/2 medium red onion (sliced in wedges)
• 2 medium sweet potatoes (cut into big chunks)
• 1 bunch broccoli (stems removed // chopped)
• 2 big handfuls crispy kale (larger stems removed)
• 1/4 tsp each sea salt + pepper

Chickpeas:

• 1 x 420g can chickpeas (drained, rinsed + patted dry)
• 1 tsp cumin
• 3/4 tsp chili powder
• 3/4 tsp garlic powder
• 1/4 tsp each salt + pepper
• 1/2 tsp tsp oregano (optional)
• 1/4 tsp turmeric (optional)

Tahini sauce: (optional)
    •    1/4 cup tahini
    •    1 tbsp maple syrup
    •    1/2 medium lemon (juiced)
    •    2-4 tbsp hot water (to thin)


What to Do:

1. Preheat oven to 200 degrees 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.
2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccoli. Drizzle broccoli with a bit of oil and season with a pinch each salt and pepper.
3. 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.
4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
5. Once hot, add 1 tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) 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.
6. Once the chickpeas are browned and fragrant, remove from heat and set aside.
7. 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.
8. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
9. Best when fresh, though leftovers will keep for a few days in the fridge.

Author: minimalist baker


Enjoy!