

Roasted Vegetable Buddha Bowl
By: Xander
Buddha bowls are easy to whip up and make for a deeply satisfying dish. Get creative with your bowl, food should be tasty, colorful and fun. Get all your senses involved and really savor your meal!
Ingredients
Buddha Bowl Base
- 2 Tbsp olive
- 1/2 medium red onion, sliced in wedges
- 2 large sweet potatoes ,halved
- 1 bunch broccoli, smaller florets
- A handful of shiitake mushrooms, sliced
- 1 avocado, sliced
- 2 big handfuls kale, stems removed
- 1/4 tsp each salt + pepper
Chick Peas
- 1 15-ounce can 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 tsp oregano
- 1/4 tsp turmeric
Tahini Sauce
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 medium lemon (juiced)
- 2-4 Tbsp hot water (to thin)
Directions
- Preheat oven to 400 degrees, put sweet potatoes and onions onto a baking sheet and drizzle with a bit of olive oil. Place potatoes skin side down. Bake for 10 minutes, remove from oven and flip the sweet potatoes.
- Bring a pot of water to a boil and blanche the broccoli and kale for 30 seconds. Remove from water and drain well. Sauté in olive oil for a couple minutes.
- Sauté sliced shiitake mushrooms in oil for a few minutes.
- Add chickpeas to a mixing bowl and toss with seasonings.
- Heat a large skillet over medium heat. Once hot add 1 tbsp of olive oil. Add chickpeas and sauté, stirring freqquently. Once browned remove from heat and let sit. (NOTE. adjust heat as necessary. You want the chickpeas a nice golden brown. Cooking for 10 minutes over medium seems to do the trick).
- 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.
Enjoy!
Inspired by: https://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/
Servings:
3
Yield:
Main Ingredient:
Sweet Potatoes, Chick Peas
Categories:
vegan, vegetarian, gluten-free, dairy-free, lunch, main course,