Fresh Food Box Recipe: Vegan Sweet Potato & Chickpea Buddha Bowl
Prep Time: 25 minutes
Cook Time: 30 minutes
The photos and recipe have been adapted from the minimalistbaker.com
2 tbsp olive oil
1 medium red onion (sliced in large chunks)
2 small sweet potatoes (halved)
1 bundle of broccoli (chopped)
1 bundle of kale
1/4 tsp each salt + pepper
3/4 cup uncooked quinoa (can use rice substitute)
1 1/2 cups of water
1 can of chickpeas (drained, rinsed + patted dry)
1 tsp cumin
3/4 tsp chilli powder
3/4 tsp garlic powder
1/2 tsp oregano
1/4 tsp turmeric
1/4 tsp each salt + pepper
1/4 cup tahini
1 tbsp maple syrup
2-3 tbsp lemon juice
2-4 tbsp hot water (to thin)
Swap out or include any extra vegetables that are about to go bad to make your bowl unique and to prevent food waste in your household!
Preheat oven to 400 degrees Fahrenheit (204°C).
Wash and cut your vegetables as instructed in the ingredient list. Arrange the sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of olive oil, making sure the flesh of the sweet potatoes are well coated and place the skin side down on the sheet.
Bake the sweet potatoes and onions for 10 minutes then remove from oven flip sweet potatoes and add broccoli. Drizzle broccoli with a bit of oil and season with a pinch of each salt and pepper.
Bake the vegetables for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each of salt and pepper. Bake for another 4-5 minutes then set aside.
While the vegetables are baking rinse the quinoa with water. Place the quinoa in a small pot and 1 1/2 cups of water. Bring water to a boil over high heat. Once the water boils, immediately reduce heat to medium-low. Cover pot and simmer until quinoa absorbs all of the water and is tender, about 15 to 20 minutes. Fluff the quinoa with a fork.
Heat a large skillet over medium heat. Add chickpeas to a mixing bowl and toss with seasonings.
Once hot, add 1 tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. We found 10 minutes total at slightly over medium heat was perfect.
While the chickpeas cook, prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed.
Once the chickpeas are browned and fragrant, remove from heat and set aside.
To serve, slice sweet potatoes into bite size pieces. Place a third of the vegetables (1 serving) into a bowl and top with chickpeas and tahini sauce and enjoy!
Photo by The Minimalist Baker on minimalistbaker.com