Name: Sweet Potato Chickpea Buddha Bowl
Prep time: 5 min
Cook time: 25 min
Yield: 3 servings
Ingredients: 2 whole sweet potatoes; ½ whole red onion; 2 tbsp olive oil; ¼ tsp salt; ¼ tsp black pepper; 1 bunch broccolini; 2 cup kale; 15 oz chickpeas; 1 tsp cumin; ¾ tsp chili powder; ¾ tsp garlic powder; ¼ cup tahini; 1 tbsp maple syrup; 1 tbsp lemon juice; 3 tbsp hot water

1

Heat the oven to 400 degrees F. Arrange sweet potato halves and red onion wedges on a lined baking sheet, drizzle with oil, and season lightly. Place sweet potatoes flesh-side down and roast for 10 minutes.

Roast sweet potatoes

2 whole sweet potatoes (small, halved lengthwise)

½ whole red onion (sliced into wedges)

2 tbsp olive oil

¼ tsp salt

¼ tsp black pepper

2

Flip the sweet potatoes, then scatter chopped broccolini on the sheet. Drizzle with a bit more oil and season. Roast another 8 to 10 minutes, then add torn kale leaves, toss gently with oil, and bake 4 to 5 more minutes until kale is lightly crisp.

Roast broccolini then kale

1 bunch broccolini (large stems removed, chopped)

2 cup kale (stems removed, roughly torn)

3

While veggies roast, drain and rinse the chickpeas, then pat dry. Toss with cumin, chili powder, garlic powder, salt, pepper, and optional oregano and turmeric. Heat a tablespoon of oil in a skillet over medium heat and saute the chickpeas for about 10 minutes, stirring often, until golden and fragrant.

Saute chickpeas

15 oz chickpeas (canned, drained and rinsed)

1 tsp cumin

¾ tsp chili powder

¾ tsp garlic powder

4

Whisk together tahini, maple syrup, and lemon juice in a small bowl. Stream in hot water a tablespoon at a time, stirring until the dressing is pourable and smooth.

¼ cup tahini

1 tbsp maple syrup

1 tbsp lemon juice (from half a lemon)

3 tbsp hot water (to thin)

5

Slice the roasted sweet potatoes into bite-sized pieces. Divide the roasted vegetables among bowls, top with spiced chickpeas, and drizzle generously with the tahini-maple sauce. Serve immediately for best texture.

Sweet Potato Chickpea Buddha Bowl

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