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)

1. 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.
2. 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.
3. Sauté sliced shiitake mushrooms in oil for a few minutes.
4. Add chickpeas to a mixing bowl and toss with seasonings.
5. 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).
6. 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.
7. 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/