â€œWeâ€™re having Buddha Bowls for supper,â€ said my normally understandable daughter. â€œSoundâ€™s crunchy,â€ I thought. â€œI wonder if the bowls will be a tasty porcelain or a more filling Zen-like ceramic?â€ Oblivious to my snarky musings, she disappearedÂ into the kitchen humming a riff of Blondieâ€™s Call Me. Within minutes a sweet, spicy, aroma had me salivating, and Call Me was thoroughly stuck in my head.
As it turns out a Buddha Bowl is a whole freakâ€™n lot of good eating. Iâ€™m not a vegan by any stretch of the imagination, but this meal-in-a-bowl was so good I didnâ€™t miss a meat source. At all. Iâ€™m not sure this is the same recipe she used, but it seems close. (http://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/)
Finding a new way to appreciate veggies? The best part of my day.
5.0 from 40 reviews
SWEET POTATO CHICKPEA BUDDHA BOWL
Prep time:Â 5 mins
Cook time:Â 25 mins
Total time:Â 30 mins
Flavorful, filling, 30-minute Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas and an AMAZING tahini-maple sauce! A healthy, satisfying plant-based meal.
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Vegan, Gluten Free
- 2 Tbsp olive, melted coconut, or grape seed oil
- 1/2 red onion, sliced in wedges
- 2 large sweet potatoes, halved
- 1 bundle (227 g) broccolini, large stems removed, chopped
- 2 big handfuls kale, larger stems removed
- 1/4 tsp each salt + pepper
- 1 15-ounce (425 g) 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 oregano (optional)
- 1/4 tsp turmeric (optional)
TAHINI SAUCE (OPTIONAL)
- 1/4 cup (56 g) tahini
- 1 Tbsp maple syrup
- 1/2 lemon, juiced
- 2-4 Tbsp hot water to thin
- Preheat oven to 400 degrees F 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 and chickpeas and sautÃ©, stirring frequently. If theyâ€™re browning too quickly, turn down heat. If there isnâ€™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.
Laura Carlson says
I love all the ingredients to this recipe! Can’t wait to try it…Thank your daughter for me, ok?