Sweet Potato Chickpea Buddha Bowl
Equipment
- Baking pan
- Skillet
Ingredients
ROASTED VEGETABLES
- 2 tablespoons olive oil
- 1 sweet potato (large), cubed
- 1 broccolini chopped
- 2 cups kale chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
CHICKPEAS
- 1 chickpeas – can drained and rinsed
- 1 teaspoon cumin
- 3/4 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 tsp turmeric
TAHINI SAUCE
- 1/4 cup tahini
- 1 tablespoon maple syrup
- 3 tablespoons water hot
Instructions
- Preheat oven to 400 and arrange sweet potatoes on a baking sheet. Drizzle with olive oil and toss to coat. Bake for 15 minutes.
- While sweet potatoes are roasting, heat a large skillet on medium heat. Mix chickpea seasonings in a medium bowl and then add drained and rinsed chickpeas. Stir to coat.
- Remove sweet potatoes from oven and stir. Then add broccolini to the pan and drizzle broccolini with olive oil and season with a pinch of salt and pepper. Bake for another 8-10 minutes.
- Once the skillet is hot, add 1 tablespoon olive oil and chickpeas. Saute chickpeas for about 10 minutes over medium heat, stirring frequently. Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Remove baking pan from oven and add kale. Drizzle kale with more olive oil and season with a pinch of salt and pepper. Bake for another 4-5 minutes then set aside.
- Prepare sauce by combining tahini and maple syrup in a small bowl and whisk to combine. Add hot water until a pourable sauce is formed.
- To serve, divide vegetables between 4 serving bowls and top with chickpeas and tahini sauce.
Notes
You can also prepare the roasted vegetables in a wok, if preferred. Stir fry in oil in the same order- sweet potatoes first (until slightly tender), then add broccolini. When both sweet potato and broccolini are tender, add kale for a couple minutes.
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