Sweet Potato Chickpea Buddha Bowl

Ingredients

• Avocado oil

  2 tbsp or 28g

• Onions

  Raw

  ½ medium or 55g

• Sweet potato

  Raw, unprepared

  200g

• Broccolini

  Safeway

  100g

• Kale

  Raw

  200g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  ¼ tsp or 1g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  100g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Chili powder

  Spices

  ¾ tsp or 2g

• Garlic powder

  Spices

  ¾ tsp or 2g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  ¼ tsp or 1g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Tahini

  Dips and Spreads - Wegmans

  4 tblsp or 60g

• Maple syrups

  1 tbsp or 20g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Water

  Plain, clean water

  200g

Directions

1. Preheat oven to 400 degrees F (204 C) 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 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.
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 (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and saute, 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.
10. Recipe by: Minimalist Baker (source: https://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/)

Similar Foods

• Vegan Buddha Bowl
• Chickpea Sweet Potato Skins
• Sweet Potato and Chickpea Cakes
• Chickpea Peanut Sweet Potato Noodles
• Roasted Sweet Potato Chickpea Feta Salad
• Sheet Pan Curried Sweet Potato & Chickpeas