SWEET POTATO CHICKPEA BUDDHA BOWL - Tasty Thursday

Flavorful, filling, 30-minute Buddha Bowl with roasted sweet potatoes, onion, Chinese kale, crispy chickpeas and an AMAZING tahini-maple sauce! A healthy, satisfying plant-based meal.

Adapted by Aura

For M3 or M5 of your Nutrition Plan

Make 2-3 servings

Ingredients

VEGETABLES

• 2 Tbsp olive, melted coconut, or grape seed oil

• 1/2 red onion, sliced in wedges

• 2 large sweet potatoes, halved

• 1 bundle broccoli, large stems removed, chopped

• 2 big handfuls chinese kale, larger stems removed

• 1/4 tsp each salt + pepper

CHICKPEAS

• 1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry

• 1 tsp cumin

• 3/4 tsp chili powder

• 3/4 tsp garlic powder

• 1/4 tsp each salt + pepper

• 1/2 tsp oregano (optional)

• 1/4 tsp turmeric (optional)

TAHINI SAUCE (OPTIONAL)

• 1/4 cup (56 g) tahini

• 1 Tbsp maple syrup or Honey

• 1/2 lemon, juiced

• 2-4 Tbsp hot water to thin

Instructions

1. Preheat oven to 400 degrees F or 200C 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.

2. 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.

3. Bake for another 8-10 minutes, then remove from oven and add chinese kale. Drizzle chinese kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.

4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.

5. 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.

6. Once the chickpeas are browned and fragrant, remove from heat and set aside.

7. 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.

8. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

9. Best when fresh, though leftovers will keep for a few days in the fridge.

Source: http://minimalistbaker.com

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