Sweet Potato Chickpea Buddha Bowl

🥘 Ingredients

• sweet potatoes 2
• red onion ½
• olive oil 2 tbsp
• broccolini 1 bundle
• salt ¼ tsp
• pepper ¼ tsp
• kale 2 handfuls
• chickpeas 1 can
• cumin 1 tsp
• chili powder ¾ tsp
• garlic powder ¾ tsp
• salt ¼ tsp
• pepper ¼ tsp
• oregano ½ tsp
• turmeric ¼ tsp
• oil 1 tbsp
• tahini ¼ cup
• maple syrup 1 tbsp
• lemon ½
• hot water 2-4 tbsp

Roasted vegetables

1. 1

   Preheat oven to 400 degrees F (204 C) and arrange the sweet potatoes and red onion on a bare baking sheet . Drizzle both with a bit of olive oil , making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
2. 2

   Bake for 10 minutes , then remove from oven, flip sweet potatoes and add the broccolini . Drizzle broccolini with a bit of oil and season with salt and pepper , a pinch each.
3. 3

   Bake for 8-10 minutes , then remove from oven and add the kale . Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for 4-5 minutes then set aside.

Chickpeas

1. 1

   While vegetables are roasting, heat a large skillet over medium heat and add the chickpeas to a mixing bowl and toss with the cumin , chili powder , garlic powder , salt , pepper , oregano and turmeric .
2. 2

   Once hot, add oil and the chickpeas and sauté, stirring frequently. If they're browning too quickly, turn down heat. If there isn't much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
3. 3

   Once the chickpeas are browned and fragrant, remove from heat and set aside.

Tahini sauce

1. 1

   Prepare sauce by adding tahini , maple syrup and lemon to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.

Assembly

1. 1

   To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.