Sweet Potato Chickpea Buddha Bowl

• Vegan
• Gluten free

• Produce

  • 1 15-ounce (425 g chickpeas
  • 1 bundle Broccolini
  • 3/4 tsp Garlic powder
  • 2 big handfuls Kale
  • 1/2 Lemon
  • 1/2 tsp Oregano
  • 1/2 Red onion
  • 2 Sweet potatoes, large

• Condiments

  • 1 tbsp Maple syrup
  • 2 tbsp Olive
  • 1/4 cup Tahini

• Baking & Spices

  • 3/4 tsp Chili powder
  • 1/2 tsp Salt + pepper
  • 1/4 tsp Turmeric

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 2 tbsp Water to, Hot thin

Found on minimalistbaker.com

Description

Ingredients

• 2 Tbsp olive, melted coconut, or grape seed oil
• 1/2 red onion, sliced in wedges
• 2 large sweet potatoes, halved
• 1 bundle (227 g) broccolini, large stems removed, chopped
• 2 big handfuls kale, larger stems removed
• 1/4 tsp each salt + pepper
• 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)
• 1/4 cup (56 g) tahini
• 1 Tbsp maple syrup
• 1/2 lemon, juiced
• 2-4 Tbsp hot water to thin

Directions

• Preheat oven to 400 degrees F 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’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.
• 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 + tahini sauce.
• Best when fresh, though leftovers will keep for a few days in the fridge.

Nutrition