Chickpea and veggie Buddha Bowl with Tahini sauce*
Ingredients:
- 1.5 tsp oil
- 1/4 medium red onion (cut into wedges)
- 1 large sweet potato, cut into bit size pieces (1/2 is for tomorrow)
- 1/3 bundle broccolini (large stems removed, chopped)
- 2/3 big handful kale (large stems remove)
- Salt and pepper to taste
- 5 oz chickpeas, drained, rinsed and dried
- Chickpea spices: 1/3 tsp cumin, 1/4 tsp chili powder, 1/4 tsp garlic powder, dash salt + pepper, dash of oregano + turmeric (optional)
- Tahini sauce: 4 tsp tahini, 1/3 tbsp maple syrup, 1/4 lemon (juiced) and approximately 1 tbsp hot water
Recipe: (will have leftovers!)
Preheat oven to 200C and arrange sweet potatoes and onions on baking sheet. Drizzle with a bit of oil, making sure flesh of sweet potatoes are well coated and placed skin side down. Bake for 10 minutes, remove from oven, flip sweet potatoes and add broccolini. Drizzle broccolini with dash of oil, salt and pepper. Bake 5-10 minutes, remove from oven and add kale. Drizzle kale with dash of oil, salt and pepper. Bake for another 4-5 minutes; set aside. While veggies roast, heat skillet over med heat, add chickpeas to a mixing bowl and toss with seasonings. Once hot, add small dash of oil and chickpeas and sauté, stirring frequently. Once chickpeas are browned and fragrant, remove from heat and set aside. Prepare sauce by adding tahini, maple syrup and lemon juice to a small bowl and whisking to combine. Add hot water until a pourable sauce is formed. Save 1/2 the potato for tomorrow! Serve the rest by layering veggies, chickpeas and sauce in a bowl- enjoy!
