Sweet Potato Chickpea Buddha Bowl
Roasted sweet potato, broccoli, and kale bowls with spiced chickpeas and tahini sauce.
vegetarianvegangluten-freespicymain
Servings: 3
Ingredients
- 2Tbsp olive oil
- ½medium red onion (sliced)
- 2large sweet potatoes (halved)
- 1bundle broccoli (chopped)
- 2big handfuls kale (larger stems removed)
- ¼tsp each salt + pepper
- 115-ounce chickpeas (drained, rinsed + patted dry)
- 1tsp cumin
- ¾tsp chili powder
- ¾tsp garlic powder
- ¼tsp each salt + pepper
- ½tsp tsp oregano optional
- ¼tsp turmeric optional
- ¼cup tahini
- 1Tbsp maple syrup
- ½medium lemon (juiced)
Instructions
- Preheat oven to 400 degrees F (204 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.
- 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.
- 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 Tbsp 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. Set aside.
- To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.