Bliss Buddha Bowls
I love buddha bowls. Get creative with your ingredient list and don't stop with just the suggestions below. Anything is possible and tastes great with this base and dressing below. This recipe is best rated right away and not great to meal prep with. Leftovers are good reheated the next day but not much longer after.
- 2 tbs olive oil
- 1/2 red onion (sliced)
- 2 large sweet potatoes (halved)
- 2 bundles broccolini (chopped)
- 2 big handfuls kale (chopped)
- Salt and pepper
- 1 can of chickpeas
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper
- 1/2 tsp oregano
- 1/4 tsp turmeric
- 1/4 cup tahini
- 1 tbsp maple syrup
- 1/2 lemon, juiced
- 4 tbsp hot water to thin
- Preheat oven to 400 degrees.
- Place sweet potatoes and onions on a baking sheet. Drizzle oil over vegetables and place skin down on the sheet. Bake for 15 minutes. Flip sweet potatoes over and add broccolini. Drizzle broccolini with a bit of oil and season with salt and pepper. Bake for another 10 minutes, then remove from oven and add kale. Drizzle kale with oil and season with salt and pepper. Bake for another 5 minutes then set aside.
- While vegetables are roasting, mix chickpeas with seasonings. Place chickpea mixture in a pan with 1 tbsp oil and sauté, stirring frequently for 10-15 minuets. Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisk well. Add hot water until a pourable sauce is formed. Set aside.
- Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
- Layer on of a bed of fresh spinach or quinoa (optional) and serve.