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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Buddha Bowl I Recipe

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This recipe for Buddha Bowl I is from Sharing the Apron, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vegetables
2 tbsp. olive or coconut oil
½-¾ red onion, sliced in wedges
2 large sweet potatoes, sliced in wedges
1 bundle broccolini, large stems removed, chopped, OR 1 small head broccoli florets chopped
2 handfuls kale, larger stems removed
¼ tsp salt and pepper

Chickpeas
1 15-ounce chickpeas, drained, rinsed and patted dry
1 tsp cumin
¾ tsp chili powder
¾ garlic powder
¼ tsp each salt and pepper
(optional: ½ tsp oregano)
(optional: ¼ tsp turmeric)

Tahini Sauce-homemade or store bought (optional) see recipe page ______
or green schug (store-bought)
Directions:
Directions:
Instructions
1. Preheat oven to 400º and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet. If you only cut the potatoes in half, be sure to cook these very well so the flesh is very soft before serving.
2. Bake for 10 minutes, then remove from oven, flip sweet potatoes and add broccoli. 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 of 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 checkpeas to a mixing bowl and toss with seasonings.
5. Once hot, add 1 tbsp oil and chickpeas and saute, stirring frequently, careful not to let them brown too quickly. Saute for 10-15 minutes. Remove from heat, then set aside.
6. To serve: slice sweet potatoes into bite size pieces. Divide vegetables into 3 or 4 serving bowls and top with chickpeas and tahini.
Can sty a few days in the fridge, but best served best fresh.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
30-35 minutes
Personal Notes:
Personal Notes:

 

 

 

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