Buddha bowls are easy to whip up and make for a deeply satisfying dish. Get creative with your bowl, food should be tasty, colorful and fun. Get all your senses involved and really savour your meal!
Preheat oven to 400 degrees, put sweet potatoes and onions onto a baking sheet and drizzle with a bit of olive oil. Place potatoes skin side down. Bake for 10 minutes, remove from oven and flip the sweet potatoes.
Bring a pot of water to a boil and blanche the broccoli and kale for 30 seconds. Remove from water and drain well. Sauté in olive oil for a couple minutes.
Sauté sliced shiitake mushrooms in oil for a few minutes.
Add chickpeas to a mixing bowl and toss with seasonings.
Heat a large skillet over medium heat. Once hot add 1 tbsp of olive oil. Add chickpeas and sauté, stirring freqquently. Once browned remove from heat and let sit. (NOTE. adjust heat as necessary. You want the chickpeas a nice golden brown. Cooking for 10 minutes over medium seems to do the trick).
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. Set aside.
To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
Ingredients
Directions
Preheat oven to 400 degrees, put sweet potatoes and onions onto a baking sheet and drizzle with a bit of olive oil. Place potatoes skin side down. Bake for 10 minutes, remove from oven and flip the sweet potatoes.
Bring a pot of water to a boil and blanche the broccoli and kale for 30 seconds. Remove from water and drain well. Sauté in olive oil for a couple minutes.
Sauté sliced shiitake mushrooms in oil for a few minutes.
Add chickpeas to a mixing bowl and toss with seasonings.
Heat a large skillet over medium heat. Once hot add 1 tbsp of olive oil. Add chickpeas and sauté, stirring freqquently. Once browned remove from heat and let sit. (NOTE. adjust heat as necessary. You want the chickpeas a nice golden brown. Cooking for 10 minutes over medium seems to do the trick).
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. Set aside.
To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
