Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce
Ingredients
The bowls
-
2
medium
sweet potatoes
-
1
14.5 oz can
chick peas
-
2½
Tbsp
olive oil
-
1½
tsp
ground cumin
-
½
tsp
paprika
-
½
tsp
cinnamon
-
¼
tsp
turmeric
-
to taste
salt
-
1
small
red onion
-
1
cup
dry quinoa
-
1
extra large bunch
kale
The Ginger Tahini Sauce
-
⅓
cup
tahini
-
2½
Tbsp
fresh lemon juice
-
2
Tbsp
honey
-
1
small clove
garlic
-
1
inch cube
fresh ginger
-
3
Tbsp
water
Instructions
- Preheat the oven to 400°F.
- On a baking sheet, combine sweet potatoes and chick peas, drizzle with olive oil, and season with cumin, cinnamon, paprika, turmeric, and salt. Toss to coat evenly.
- Roast in the oven for 15 minutes, then toss in the red onions and return to the oven for another 15 minutes until the potatoes are tender.
- Cook quinoa according to package directions and steam kale for about 1 minute until lightly wilted.
- Assemble the bowls by dividing kale among 4 bowls, topping with quinoa and the sweet potato mixture, then drizzling with ginger tahini sauce.
- To make the sauce, blend tahini, lemon juice, honey, garlic, ginger, and salt in a food processor, adding water until smooth.
Nutrition Facts (estimated)
Servings
4
Calories
638
Total fat
24g
Total carbohydrates
91g
Total protein
18g
Sodium
393mg
Cholesterol
0mg
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