Sweet Potato Chickpea Buddha Bowl
OMG I'm now obsessed with Buddha bowls!! This was absolutely DELICIOUS!
Full recipe in my YouTube video below!
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
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)
1/2 cup full fat Plain Yogurt
1 packet Ranch Seasoning
2 teaspoons Lemon Juice
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)
Ranch- add 1sp per bowl
Tahini- add 3sp per bowl
Recipe inpiration from minimalistbaker.com