Sweet Potato Chickpea Buddha Bowl
This dish was very flavorful and easy to prepare. It exceeded my expectations and will become a regular in my line-up. Even my husband, who is not a huge sweet potato fan and does not like kale, said it was "very good." Recipes like these can be easily changed based on your mood and what ingredients you have on hand. The concept of "Buddha bowls" is that they are nourishing meals made with small portions of several foods served in one deep bowl.
What's the difference between Broccoli, Broccolini, Broccoli Rabe, and Chinese Broccoli? Read here.
Tahini is just ground sesame seeds. I buy tahini that is made with organic, hulled, raw, white seeds. It has increased in popularity so now even regular grocery stores typically sell it. Look where peanut butter is sold unless there is a special location for ethnic foods.
Thanks to Minimalist Baker for the original recipe which I only modestly modified.
Sweet Potato Chickpea Buddha Bowl
Since I wanted leftovers I made a double batch of everything except I only made 1/2 batch of the tahini sauce. I often struggle cutting raw sweet potatoes because they are so hard so I baked them whole first. It’s optional but I served it over brown rice.
Ingredients
Vegetables
1/2 medium red or sweet onion, cut into wedges
2 small/medium cooked sweet potatoes
3 big handfuls broccoli florets
2 big handfuls “adult” kale, stems removed, chopped
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
Chickpeas
1 15-ounce chickpeas, drained and rinsed
1 teaspoon cumin
3/4 teaspoon chili powder
3/4 teaspoon garlic powder
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 tsp oregano
1/4 tsp turmeric
dash cayenne pepper
Tahini Sauce
1/4 cup tahini
1 Tablespoon maple syrup
juice of 1/2 medium lemon
2 Tablespoons hot water or enough to thin to desired consistency
Instructions
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper. Roast onion and broccoli for 20 minutes. Add kale and roast another 10 minutes. Remove the broccoli and kale and roast the onion another 10 minutes. Baking time will depend on how well cooked and brown you want your vegetables so adjust accordingly.
While vegetables are roasting add chickpeas to a medium bowl and toss with seasonings.
Chop the sweet potatoes.
Coarsely chop the onions and add to a bowl with the broccoli and kale. Add salt and pepper if desired.
Prepare the tahini sauce by adding all ingredients, except the water, to a small bowl. Whisk to combine well. Add water to adjust the consistency.
Dry sauté the chickpeas in a pan over medium-high heat. Stir nearly constantly until browned.
To serve, place desired amount of rice (if using) in bottom of deep serving bowl. Add preferred amount of sweet potato, vegetables, and chickpeas. Drizzle with tahini sauce.
