Name: Hearty Sweet Potato and Chickpea Bliss Bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/4 tsp turmeric; 15 oz can chickpeas, drained, rinsed and patted dry; 2 Tbsp olive oil; 1/4 tsp salt; 1/2 red onion, sliced in wedges; 2 large sweet potatoes, halved; 8 oz broccolini, large stems removed, chopped; 2 handfuls kale, larger stems removed; 1/2 tsp oregano; 1 Tbsp maple syrup; 1/2 lemon, juiced; 2-4 Tbsp hot water to thin; 1/4 cup tahini; 1/4 tsp pepper; 3/4 tsp chili powder; 1 tsp cumin; 3/4 tsp garlic powder

Buddha Bowl

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A delightful, 30-minute, plant-based Buddha bowl filled with roasted sweet potatoes, onions, kale, crispy chickpeas, broccolini, and a mouth-watering tahini-maple sauce. This nutritious and scrumptious bowl is perfect for a satisfying meal.

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Seasonings

gram

ground turmeric

Beans & Legumes

garbanzo beans

Oils

milliliter

olive oil

salt

Fresh Vegetables

red onion

sweet potato

broccolini

kale

dried oregano

Syrup

maple syrup

Fresh Fruit

lemon

Water

water

Nut Butter

tahini

black pepper

chili powder

ground cumin

garlic powder

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Minerals

Phosphorus

Potassium

Sodium

Copper

Selenium

Vitamin C

Vitamins

Calcium

Iron

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Dietary Folate Equivalents

Lactose

Zinc

Manganese

Choline

Beta-carotene

Lutein+zeaxanthin

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Buddha Bowl With Poblano Tahini Sauce

Hearty Sweet Potato and Chickpea Bliss Bowl

Baking Goods

Produce

Condiment & Toppings

Beverages

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Preheat oven to 400 degrees F. Place sweet potatoes and onion wedges on a baking sheet.

Drizzle sweet potatoes and onions with olive oil, ensuring the sweet potato flesh is well coated. Place sweet potatoes skin side down on the baking sheet.

Bake for 10 minutes. Take out of the oven, flip sweet potatoes and add chopped broccolini to the baking sheet.

Drizzle broccolini with a bit of olive oil, and season with salt and pepper. Bake for another 8-10 minutes.

Remove from the oven and add kale to the baking sheet. Drizzle kale with olive oil and season with salt and pepper. Bake for another 4-5 minutes.

In a mixing bowl, toss chickpeas with cumin, chili powder, garlic powder, oregano, and turmeric.

Heat a large skillet over medium heat, add 1 Tbsp olive oil and the seasoned chickpeas. Sauté, stirring frequently, for about 10 minutes until browned and fragrant. Remove from heat.

Prepare the sauce by whisking tahini, maple syrup, and lemon juice in a mixing bowl. Add hot water as needed to reach a pourable consistency.

To serve, slice sweet potatoes into bite-sized pieces and divide vegetables among 3 bowls. Top with chickpeas and drizzle with tahini sauce.

Hearty Sweet Potato and Chickpea Bliss Bowl

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