Hearty, flavorful and colorful, this sweet potato chickpea buddha bowl is an easy and delicious way to pack a lot of nutrition into one bowl. It’s vegan, perfect for meal prep and can be customized to your own needs and preferences.
For the buddha bowl:
• 1/2 red onion
• 1 large, sweet potato
• 1 broccoli head
• Salt and pepper, to taste
• 2 handfuls kale
• 1 cup / 160g tinned chickpeas
• 3 tbsp / 15 ml olive oil
For the chickpea seasoning:
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp oregano
• 1/4 tsp turmeric
For the dressing:
• 1/4 cup / 60 ml tahini
• 1 tbsp / 15 ml maple syrup
• 1 tbsp / 15 ml sesame oil
• 1/2 medium lemon (juiced)
• 1/4 tsp salt
1. Preheat oven to 200°C/180°C Fan/400°F.
2. Slice the onion and sweet potato into roughly 1cm thickness. Cut the broccoli into small florets.
3. Arrange the vegetables on a large baking tray. Drizzle with olive oil, and season with salt and pepper.
4. Roast for 10 minutes. Then remove broccoli and roast for another 10-15 minutes. Set aside.
5. Mix the cooked chickpeas with the chickpea seasonings.
6. Heat a large frying pan over a medium heat. Pour in the olive oil, add the seasoned chickpeas and fry, stirring frequently for a few minutes until nicely colored. Set aside.
7. In a small bowl, whisk together the dressing ingredients. Add enough hot water until you have a pourable consistency.
8. Tip the kale into a large salad bowl, remove the thick stems (if needed) and tear any large leaves into smaller pieces. Drizzle olive oil over the kale and massage with your hands until kale is tender and soft.
9. Divide the kale between two serving bowls. Top with the roasted vegetables, and chickpeas, then drizzle over the tahini dressing.