Sweet Potato, Squash and Kale Buddha Bowl

• Vegetarian
• Gluten free

• Produce

  • 1 Acorn squash
  • 4 Beets
  • 1 can Chickpeas
  • 1/2 cup Cilantro or parsley
  • 1 small clove Garlic
  • 1 head Kale
  • 3 Portobello mushrooms
  • 1 Red onion, small
  • 1 Sweet potato

• Condiments

  • 1 tsp Lemon juice
  • 1 tbsp Lime juice
  • 1/4 cup Tahini
  • 1 Tahini dressing

• Baking & Spices

  • 1 tbsp Chili powder
  • 3/4 tsp Garlic salt
  • 1 tsp Pepper
  • 1/4 tsp Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 Coconut chips
  • 1 Pumpkin seeds

• Liquids

  • 2 tbsp Water

Found on thegirlonbloor.com

Description

Directions

• Preheat oven to 400. Toss chickpeas with olive oil and seasonings, then spread out on a parchment-lined baking sheet. Bake for 30 min, removing from oven and tossing every 10 min.
• Meanwhile, prepare other veggies, tossing in olive oil and placing on separate baking sheets. I paired the sweet potatoes on the same sheet as the squash and cooked for 20 min, and the beets with the mushrooms for 15 min. Finally, I roasted the kale and red onion last because they take the least amount of time to cook (about 7-8 min).
• While veggies are roasting, make the dressing in a food processor, Magic Bullet or blender (I LOVE my Vitamix!)
• Once everything has finished cooking, toss all together in a large bowl. Drizzle with dressing and serve immediately.