Sweet Potato Buddha Bowl
My sweet potato buddha bowl is incredibly easy to make, perfectly seasoned and the most delicious dinner to start the week off with!
Yield: 4 bowls
- 2 Tbsp. coconut oil melted
- 1 medium yellow onion sliced
- 1 large sweet potato cubed
- 1/2 head broccoli chopped into florets
- 1 tsp salt
- pinch black pepper
- 2 cup kale steamed and packed
- 1 15- ounce can chickpeas drained and rinsed
- 1 tsp cumin
- 3/4 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 cup tahini
- 2 Tbsp. maple syrup
- 2 Tbsp. lemon juice
- 2 Tbsp. water
For the bowl:
Preheat oven to 400°F. Place sweet potatoes and onions on baking sheet. Toss with 1 Tbsp. of the coconut oil.
Bake for 10 minutes, remove baking sheet from oven, toss vegetables, and add the broccoli. Sprinkle with salt and pepper.
Bake for another 10 minutes, remove from oven, toss vegetables, and add the kale. Bake for another 5 minutes and set aside.
For the crispy chickpeas:
Heat a large skillet over medium heat.
In a small bowl, toss chickpeas with cumin, chili powder, and garlic.
Add 1 Tbsp of oil. to pan. Once hot, add the chickpea mixture. Fry chickpeas until they are dark golden and crispy—about 10 minutes. Set aside.
For the tahini sauce:
In a small bowl, whisk together tahini, maple syrup, lemon juice, and 1 Tbsp. of the water. If mixture is too thick, add the second Tbsp. to thin.
Add the roasted vegetables to individual bowls, top with chickpeas and drizzle with tahini sauce.
Leftovers will keep refrigerated in airtight container for up to 3 days—though best served fresh.
Serving: 1g | Calories: 446kcal | Carbohydrates: 59.9g | Protein: 16.4g | Fat: 18.2g | Saturated Fat: 7.4g | Sodium: 920mg | Fiber: 14.1g | Sugar: 16.7g