Sweet Potato Chickpea Buddha Bowl

Spiced Chickpea

1 Cup Chickpea

Overnight soak chickpea in water

1/2 Tsp Salt
3 Cups Water

Boil chickpea with salt and water, reduce the heat to medium and cook for 45 minutes.

Yields: 3 Cups Cooked Chickpea

? Cup Chickpea, Cooked
1/4 Tsp Turmeric Powder
1/4 Tsp Salt
1/4 Tsp Black Pepper Powder
1/2 Tsp Oregano
1/2 Tsp Chili Powder
3/4 Tsp Garlic Powder

1 Tsp Cumin Powder

Mix chickpea with all the seasonings.

1 Tbsp Olive Oil

Heat olive oil in a pan over medium heat, add seasoned chickpea, saute in low heat for 10 minutes.

Tahini Sauce

1/4 Cup Tahini

1 Tbsp Maple Syrup

3 Tbsp Lemon Juice (Juice from 1 Lemon)

1/4 cup Hot Water to Thin

Mix all the above to a mixing bowl, whisk to combine. Add hot water until pourable sauce is formed.

Vegetables

2 Tbsp Olive Oil

1 Red Onion, Chopped into wedges

2 Large Sweet Potatoes, Halved

1 Bundle Broccolini, Large Stems Removed, Chopped

1 Bunch Kale, Large Stems Removed

1/4 Tsp Salt

1/4 Tsp Black Pepper Powder

Preheat the oven to 400 degrees F. Arrange sweet potatoes and onion on a baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.

Bake for 35 minutes, then remove from the oven, flip sweet potatoes.

1 Tsp Olive Oil
1/8 Tsp Salt
1/8 Tsp Black Pepper Powder

Add broccolini with oil and season with salt and black pepper powder.

Bake for another 10 minutes then remove from the oven.

1 Tsp Olive Oil
1/8 Tsp Salt
1/8 Tsp Black Pepper Powder

Add kale drizzle kale with olive oil and season with salt and black pepper powder. Bake for another 10 minutes.

Quinoa

1 and 1/3 Cup Quinoa

2 and 2/3 Cups Water

Cook quinoa with water, allow it to boil, reduce the heat to medium and cook for 15 minutes.

Yields: 4 Cups

To Serve

Slice sweet potatoes into bite sized pieces. Divide vegetables, quinoa and chickpea between 4 serving bowls and top with tahini sauce.

Taste Note: Tastes AWESOME

Serves: 4

Source: minimalistbaker