Shawarma Chickpea Sweet Potato Buddha Bowl

• Vegan
• Gluten free

• Produce

  • 1 cloves Garlic
  • 1 Greens of choice. i used baby spinach
  • 1 Juice of a lemon
  • 1/2 tsp Parsley, dried
  • 1 Sweet potato or 2 small sweet potatoes, large
  • 1 Veggies, raw or roasted
  • 1 Zucchini, thin

• Condiments

  • 1 tsp Sriracha hot sauce
  • 1/4 cup Tahini

• Baking & Spices

  • 2 Salt
  • 1/4 tsp Salt
  • 1 tbsp Shawarma spice blend or use other spices or blend of choice like ethiopian berbere or garam masala
  • 1 generous pinch Sugar

• Oils & Vinegars

  • 3 tsp Vegetable oil

Found on veganricha.com

Description

Ingredients

• 1 tsp oil
• 1 15 oz can chickpeas, drained or 1.5 cups cooked.
• 1 to 1.5 Tbsp Shawarma spice blend or use other spices or blend of choice like Ethiopian berbere or garam masala
• Salt to taste (depends on if the chickpeas were salted)
• 1 large sweet potato or 2 small sweet potatoes
• 2 to 3 tsp oil
• salt, pepper and cayenne to taste
• ¼ cup tahini
• 1 to 3 cloves of garlic
• juice of a lemon
• a generous pinch of sugar
• ½ tsp dried parsley
• ¼ to ½ tsp salt or to taste
• 1 tsp Sriracha hot sauce (optional or use less)
• Greens of choice. I used baby spinach
• 1 zucchini, sliced thin
• other raw or roasted veggies

Directions

• Make the Shawarma spiced Chickpeas: Heat a skillet over medium heat. Add oil and move the skillet to coat. Add spices, chickpeas and salt and mix. Cover and cook for a minute. Add a tbsp or so of water, cover and cook for 3 to 4 minutes until dry.
• To cook the Sweet potatoes in the skillet: Peel and slice the sweet potatoes to about ¼ inch thick. Heat the skillet over medium-low heat. When the skillet is hot, add a spray of oil. Place sweet potato slices on the skillet. Cover and cook for 4 to 5 minutes. Flip, cover and cook for another 2 to 4 minutes or until tender to preference. Transfer to a bowl. Sprinkle with salt, pepper and cayenne. Repeat for the rest of the slices. Use other spices or flavors of choice. I like cinnamon + cayenne, shawarma, zaatar or cumin+ coriander+allspice.
• To roast the sweet potatoes in the oven: Pre-heat the oven to 400 degrees F. Peel and chop the sweet potato into large cubes. Toss with 2 to 3 tsp oil, salt, pepper and cayenne. Spread on parchment lined baking sheet. Bake for 25 to 35 minutes. ( You can toss the zucchini with salt and pepper and add to the tray in the last 10 minutes of baking with the sweet potatoes).
• Make the tahini dressing: Blend everything until smooth. Use a few Tbsp water if needed. Taste and adjust salt, tang and spice.
• Arrange the bowl as you like. Add greens of choice, Add roasted sweet potato, zucchini and spiced chickpeas. Drizzle with tahini dressing and serve.