Description
Discover how to make delicious Sweet Potato Buddha Bowls that are packed with nutritious ingredients and bursting with flavor. Perfect for a healthy meal!
Ingredients
- 2 tbsp (30 ml) olive, vegetable, 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 (1 ml) each salt + pepper
- 1 (15-ounce) can chickpeas (drained, rinsed + patted dry)
- 1 tsp (5 ml) cumin
- 3/4 tsp (4 ml) chili powder
- 3/4 tsp (4 ml) garlic powder
- 1/4 tsp (1 ml) each salt + pepper
- 1/2 tsp (3 ml) oregano (optional)
- 1/4 tsp (1 ml) turmeric (optional)
- 1/4 cup (60 ml) tahini
- 1 tbsp (15 ml) maple syrup
- 1/2 medium lemon (juiced)
- 2-4 tbsp (45 ml) hot water (to thin)
Instructions
- Heat your oven to 400 degrees F (204 C). Place the sweet potatoes and onions on a plain baking sheet. Pour a little oil over them, ensuring the sweet potatoes are covered well and positioned with the skin facing down.
- Put them in the oven for 10 minutes, then take them out, turn the sweet potatoes over, and add the broccolini. Sprinkle the broccolini with a touch of oil and a dash of salt and pepper.
- Continue baking for another 8-10 minutes, then take them out and add the kale. Drizzle some more oil over the kale and season with a pinch each of salt and pepper. Bake for 4-5 more minutes, then remove and set aside.
- As the vegetables are in the oven, warm a large skillet over medium heat. In a bowl, mix the chickpeas with the spices.
- When the skillet is hot, pour in 1 Tbsp oil and add the chickpeas to fry, stirring often. If they brown too fast, reduce the heat. If they aren’t browning much, increase the heat slightly. Cooking for about 10 minutes over just above medium heat works well.
- After the chickpeas are golden and aromatic, take them off the heat and set them aside.
- For the sauce, combine tahini, maple syrup, and lemon juice in a bowl and whisk until smooth. Stir in hot water until the sauce is pourable. Set it aside.
- To serve: chop the sweet potatoes into small pieces. Arrange the vegetables in three serving bowls, then add the chickpeas and drizzle with the tahini sauce.
- Best enjoyed fresh, though any leftovers can be stored in the fridge for a few days.
Notes
- Note text here
- Enhance the chickpeas with optional oregano and turmeric before cooking for added flavor.
- Ensure crispiness by drying the chickpeas thoroughly before seasoning in the skillet.
- Adjust the tahini sauce consistency by varying the amount of hot water added.
- Personalize the recipe with your preferred vegetables or protein sources for a unique touch.
