Buddha Bowl With Tahini Dressing
Treat yourself to a nourishing and flavorful meal—try this vibrant Buddha Bowl with creamy tahini dressing that's as satisfying as it is wholesome!
Ingredients
- 2 tbsp olive melted coconut, or avocado oil
- 1/2 medium red onion sliced in wedges
- 2 small sweet potatoes halved
- 1 bundle broccolini large stems removed and chopped
- 2 big handfuls kale larger stems removed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 15-ounce can chickpeas, drained, rinsed, and patted dry
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp oregano optional
- 1/4 tsp turmeric optional
- 1/4 cup tahini
- 1 tbsp maple syrup
- 1/2 medium lemon juiced
- 2-4 tbsp hot water to thin
Instructions
- Preheat the oven to 400°F (204°C). Place sweet potatoes and onions on a baking sheet. Drizzle with oil, ensuring sweet potatoes are well coated, and place skin side down.
- Bake for 10 minutes, then flip sweet potatoes, add broccolini, drizzle with oil, and season with salt and pepper. Bake for another 8-10 minutes.
- Remove from the oven, add kale, drizzle with oil, season with salt and pepper, and bake for 4-5 more minutes. Set aside.
- In a mixing bowl, toss chickpeas with cumin, chili powder, garlic powder, salt, pepper, oregano, and turmeric.
- Heat a skillet over medium heat, add 1 tbsp oil, then chickpeas. Sauté for about 10 minutes until browned and fragrant.
- In a separate bowl, whisk tahini, maple syrup, lemon juice, and hot water to make a pourable sauce.
- To serve, slice sweet potatoes, divide vegetables into 3 bowls, top with chickpeas, and drizzle with tahini sauce.
- Best enjoyed fresh, but leftovers can be refrigerated for a few days.
Notes
Notes:
- Customize your Buddha bowl with your favorite vegetables or grains.
- Add a sprinkle of nuts or seeds for extra crunch.
- Customize your Buddha bowl with your favorite vegetables or grains.
- Add a sprinkle of nuts or seeds for extra crunch.