Buddha Bowl Recipe

Our Autumn newsletter recipe – SWEET POTATO BUDDHA BOWL

What you’ll need:

Vegetables

  • 2 Tbsp olive, melted coconut, or avocado oil
  • 1/2 medium red onion (sliced in wedges)
  • 2 large sweet potatoes (halved)
  • 1 head of broccoli (chopped into chunks)
  • 2 big handfuls kale (larger stems removed)
  • 1/4 tsp each salt + pepper

Chickpeas

  • 1 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 (optional)
  • 1/4 tsp turmeric

TAHINI SAUCE 

  • 1/4 cup tahini
  • 1 Tbsp maple syrup (optional)
  • 1/2 medium lemon (juiced)
  • 2-4 Tbsp hot water (to thin)

How to make it:
Preheat oven to 200 degrees and put the sweet potatoes and red onion in a baking dish. Drizzle both with a bit of oil. Bake for 10 minutes, then remove from oven and turn the sweet potatoes and red onion and add the broccoli chunks. Drizzle broccoli with a bit of oil and season with a pinch salt and pepper.  Bake for another 10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 5 minutes, or when the sweet potato is cooked through, then set aside.  Mix the chickpeas with the seasonings.  While vegetables are roasting, heat a large non stick fry pan over medium heat and add 1 tbsp oil and chickpeas and sauté, stirring frequently. Cook for around 10 minutes so they are wonderful browned and fragrant then remove from the heat and set aside. Make the tahini dressing by combining all the ingredients.

To serve, slice the sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.  You can also add raw vegetables and herbs here too. We love to add fresh coriander and chopped roasted almonds for a bit of crunch.

Menu