• Jenn Clayton

Sweet Potato Chickpea Buddha Bowl

OMG I'm now obsessed with Buddha bowls!! This was absolutely DELICIOUS!

I cannot believe how good this was! I was full for hours and it's packed with clean, whole and FILLING foods!! Yum! #cleaneating #WW #myww #weightwatchers

Full recipe in my YouTube video below!

RECIPE:

2 tablespoons Avocado/Olive Oil

1/2 medium Red Onion - cut into wedges

2 small Sweet Potatoes - diced

1 bundle Broccolini - stems removed and diced (if desired)

2 big handfuls of Kale

1/4 teaspoon of both Salt & Pepper


Chickpeas:

1 15oz can of Chickpeas (drained, rinsed and patted dry)

1 teaspoon Cumin

3/4 teaspoon Chili Powder

3/4 teaspoon Garlic Powder

1/4 teaspoon each of Salt & Pepper

1/2 teaspoon Oregano (if desired)

1/2 teaspoon Tumeric (if desired)


Ranch:

1/2 cup full fat Plain Yogurt

1 packet Ranch Seasoning

2 teaspoons Lemon Juice


Tahini Dressing:

1/4 cup Tahini

1 tablespoon Maple Syrup

1/2 medium Lemon (juiced)

2-4 tablespoon hot Water (to thin)


Preheat oven to 400 degrees. Arrange potatoes and onions on baking sheet and drizzle with 1 tablespoon oil.


Bake for 10 minutes, then remove from oven and stir to mix. Add broccolini and drizzle with 1 teaspoon oil & season with salt & pepper.


Bake another 8-10 minutes, remove and add kale. Drizzle with 1 teaspoon oil and a pinch of salt & pepper. Bake another 4-5 minutes.


While veggies are roasting, add chickpeas and seasoning to bowl and mix. Warm up a small skillet sprayed with non-stick cooking spray and add chickpeas. On medium-high heat cook chickpeas, stirring constantly until crisp.


Prepare sauce of choice. Add all ingredients to bowl and drizzle with sauce.


3 Servings: (without sauce)

5sp (blue)

2sp (purple)

8sp (green)



Ranch- add 1sp per bowl

Tahini- add 3sp per bowl


Recipe inpiration from minimalistbaker.com


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