Sweet Potato Chickpea Buddha Bowl, Friday Night Snacks and More...

Sweet Potato Chickpea Buddha Bowl

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Sweet Potato Chickpea Buddha Bowl, Friday Night Snacks and More...

Sweet Potato Chickpea Buddha Bowl

Mike Nadelman
Flavorful, filling, 30-minute Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas, with an amazing tahini-maple sauce! A healthy, satisfying plant-based meal.
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Entree
Cuisine Gluten Free, Vegan
Servings 3 Bowls

Ingredients
  

  • VEGETABLES
  • 2 Tbsp olive melted coconut, or avocado oil
  • 1/2 medium red onion sliced in wedges
  • 2 small sweet potatoes halved
  • 1 bundle broccolini large stems removed // chopped
  • 2 big handfuls kale larger stems removed
  • 1/4 tsp each salt + pepper
  • CHICKPEAS
  • 1 15- ounce 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 tsp oregano optional
  • 1/4 tsp turmeric optional
  • TAHINI SAUCE
  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1/2 medium lemon juiced
  • 2-4 Tbsp hot water to thin

Instructions
 

  • 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.
  • 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 (amount as original recipe is written // use half of total amount if altering batch size) 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.

Video

Notes

Origins of The Buddha Bowl
It’s not clear where the term Buddha Bowl originated, and there doesn’t seem to be any strict set of rules for how to make one. But it seems to be roughly defined as a bowl with an assortment of small portions of different foods (especially veggies).
Some say the concept is thought to emulate the way Buddhist monks would walk around with a bowl, accepting small portions from other people. While others claim that Buddha Bowls refer to a healthy, balanced, but overloaded bowl resembling the rounded belly of the Laughing Buddha.
Tried this recipe?Let us know how it was!

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