Description
A flavorful and filling Sweet Potato Chickpea Buddha Bowl ready in 30 minutes. This plant-based meal includes roasted sweet potatoes, onion, kale, crispy chickpeas, and a tahini maple sauce.
Ingredients
Scale
- 2 Tbsp olive, melted coconut, 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 salt and pepper
- 1 15 ounce can chickpeas drained, rinsed and patted dry
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp salt and pepper
- 1/2 tsp oregano optional
- 1/4 tsp turmeric optional
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 medium lemon juiced
- 2–4 Tbsp hot water to thin
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 broccolini. 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 Tbsp oil and chickpeas and sauté, stirring frequently. If they are browning too quickly, turn down heat. If there isnt 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: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
Notes
- Nutrition information is a rough estimate calculated with sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg