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Sweet Potato Buddha Bowls!

As if we needed another reason to eat sweet potatoes...right!?! This is by far one of my fav flavor combos!

A “Buddha Bowl,” as defined by urban dictionary, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha....I LOVE the happy image of the full belly Buddah ;)



Full of flavor and so satisfying, this easy 30-minute Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas, and an AMAZING Magic Tahini Sauce is the perfect healthy, filling plant-based meal....let's do it!


What you need:

  • 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 - stems removed)

  • 1/4 tsp each salt + pepper


Then...roast the 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)


Then... make the Magic Tahini Sauce!

  • 1/4 cup tahini

  • 1 Tbsp maple syrup

  • 1/2 medium lemon (juiced)

  • 2-4 Tbsp hot water (to thin)



What you'll do:

  • Preheat oven to 400 degrees 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..the perfect weeknight dinner!


Enjoy!



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