Sweet Potato Chickpea Buddha Bowl
Ingredients
Vegetables
-
2
Tbsp
olive oil
-
½
medium
red onion (sliced in wedges)
-
2
small
sweet potatoes (halved)
-
1
bundle
broccolini (large stems removed and chopped)
-
2
big handfuls
kale (larger stems removed)
-
¼
tsp
salt
-
¼
tsp
pepper
Chickpeas
-
1
15-ounce can
chickpeas (drained, rinsed, and patted dry)
-
1
tsp
cumin
-
¾
tsp
chili powder
-
¾
tsp
garlic powder
-
¼
tsp
salt
-
¼
tsp
pepper
-
½
tsp
oregano (optional)
-
¼
tsp
turmeric (optional)
Tahini Sauce (Optional)
-
¼
cup
tahini
-
1
Tbsp
maple syrup
-
½
medium
lemon (juiced)
-
2-4
Tbsp
hot water (to thin)
Instructions
- Preheat the oven to 400°F (204°C) and arrange sweet potatoes and onions on a baking sheet. Drizzle with oil and coat well.
- Bake for 10 minutes, flip sweet potatoes, and add broccolini. Drizzle with oil and season with salt and pepper.
- Bake for another 8-10 minutes, then add kale. Drizzle with oil and season again, baking for an additional 4-5 minutes.
- While the vegetables roast, heat a skillet over medium heat and toss chickpeas with seasonings.
- Add oil to the skillet and sauté chickpeas until browned and fragrant, about 10 minutes.
- Prepare the tahini sauce by whisking tahini, maple syrup, and lemon juice together, adding hot water until pourable.
- To serve, slice sweet potatoes into bite-sized pieces, divide vegetables between bowls, and top with chickpeas and tahini sauce.
Nutrition Facts (estimated)
Servings
3
Calories
474
Total fat
21g
Total carbohydrates
62g
Total protein
13.2g
Sodium
563mg
Cholesterol
0mg
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