sweet potato chickpea buddha bowl
Photo by The Culinary Nest
This bowl is filled with all the right colors, textures and flavors. But the real star here, on top of all the veggies, is the Tahini dressing. I could put it on eeerryyythang! You’ll want to make an extra batch just for fun.
Recipe by: The Minimalist Baker
MAKES
3 servings
Prep Time: 5 minutes
Total Time: 30 minutes
INGREDIENTS
2 tablespoons olive, melted coconut, or avocado oil
1/2 medium red onion, sliced in wedges
2 sweet potatoes, cut into 1” chunks
1 bundle broccolini (large stems removed // chopped)
2 big handfuls kale (larger stems removed)
1/4 teaspoon each salt + pepper
MAKE THE CHICKPEAS
1 (15 ounce) chickpeas, drained, rinsed + patted dry
1 teaspoon cumin
3/4 teaspoon chili powder
3/4 teaspoon garlic powder
1/4 teaspoon each salt + pepper
1/2 teaspoon oregano
1/4 teaspoon turmeric (optional)
TAHINI SAUCE
1/4 cup tahini
1 Tbsp maple syrup
1/2 medium lemon (juiced)
2-4 Tbsp hot water (to thin)
METHOD
Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a 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 and then add broccolini to baking sheet. 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 tablespoon 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: Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
