Roasted Vegetable Buddha Bowl

AuthoradminCategory, , , , , DifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

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!

Buddha Bowl Base
 2 tbsp olive oil
 ½ medium red onion, sliced in wedges
 2 large sweet potatoes, halved
 1 bunch broccoli, smaller florets
 A handful of shiitake mushrooms, sliced
 1 avocado, sliced
 2 big handfuls kale, stems removed
 ¼ tsp each salt + pepper
Chick Peas
 15 oz can chickpeas , drained, rinsed + patted dry
 1 tsp cumin
 ¾ tsp chili powder
 ¾ tsp garlic powder
 ¼ tsp each salt + pepper
 ½ tsp oregano
 ¼ tsp turmeric
Tahini Sauce
 ¼ cup tahini
 1 tbsp maple syrup
 ½ medium lemon (juiced)
 24 tbsp hot water (to thin)
1

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.

2

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.

3

Sauté sliced shiitake mushrooms in oil for a few minutes.

4

Add chickpeas to a mixing bowl and toss with seasonings.

5

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).

6

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.

7

To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

Ingredients

Buddha Bowl Base
 2 tbsp olive oil
 ½ medium red onion, sliced in wedges
 2 large sweet potatoes, halved
 1 bunch broccoli, smaller florets
 A handful of shiitake mushrooms, sliced
 1 avocado, sliced
 2 big handfuls kale, stems removed
 ¼ tsp each salt + pepper
Chick Peas
 15 oz can chickpeas , drained, rinsed + patted dry
 1 tsp cumin
 ¾ tsp chili powder
 ¾ tsp garlic powder
 ¼ tsp each salt + pepper
 ½ tsp oregano
 ¼ tsp turmeric
Tahini Sauce
 ¼ cup tahini
 1 tbsp maple syrup
 ½ medium lemon (juiced)
 24 tbsp hot water (to thin)

Directions

1

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.

2

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.

3

Sauté sliced shiitake mushrooms in oil for a few minutes.

4

Add chickpeas to a mixing bowl and toss with seasonings.

5

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).

6

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.

7

To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

Roasted Vegetable Buddha Bowl

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