Sweet Potato Buddha Bowl Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Vegetables
2 tbs olive, melted coconut, or grape seed oil
½ red onion, sliced in wedges
2 sweet potatoes, cubed
1 bundle broccolini, large stems removed, chopped
2 big handfuls kale, larger stems removed
¼ tsp each salt & pepper
Chickpeas
1 15-oz can chickpeas, drained, rinsed and patted dry
1 tsp cumin
¾ tsp chili powder
¼ tsp each salt & pepper
(optional: ½ tsp oregano)
(optional: ¼ tsp turmeric)
Tahini
Pour equal amounts tahini sauce and ice water and whisk until smooth. add salt, garlic, cumin to taste.
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Directions: |
Directions:1. preheat oven to 400º and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure 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 of 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 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 addchickpeas to a mixing bowl and toss with seasonings.
5. once hot, add 1 Tbsp oil and chickpeas and saute, stirring frequently to prevent burning - around 10 minutes. Once fragrant remove from heat and set aside.
6. Prepare tahini sauce by combining tahni paste, water and spices.
To serve: divide vegetables and top with chickpeas and tahini. |
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Number Of
Servings: |
Number Of
Servings:3-4 |
Preparation
Time: |
Preparation
Time:30-35 minutes |
Personal
Notes: |
Personal
Notes: Our daughter, Anna, gave us this recipe and we are working on variations all the time. Delicious and very filling.
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