SWEET POTATO CHICKPEA BOWL
The Buddha Bowl Series continues tonight! Tonight was all about the amazing flavors of seasonings! I was kind of concerned that I wouldn't like this one because I'm not a huge fan of cooked kale....I usually only like my kale raw, But to my surprise, I LOVED this one! And, boy, was this bowl filling!
My husband wasn't able to give me a review of this one yet because he had already eaten dinner by the time I got home. So his is packed up and ready to go for lunch tomorrow!
Look at that Buddha Bowl goodness!!
RECIPE: (Credit goes to minimalistbaker.com)
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
VEGETABLES
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
CHICKPEAS
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
**I didn't make this because I didn't have tahini on hand, so I can't speak for the taste of this sauce...but it sure sounds good!**
DIRECTIONS:
- 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 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.
And that's it! Another amazing Buddha bowl recipe to try out. I think I'm definitely hooked! Haha! They're just so nutritious and easy, but they make me feel like a pro in the kitchen. Haha. If you try this one out, drop me a comment below and let me know what you think!
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wow. It is delicious! I want to eat it!
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