Sunday, November 15, 2015

Sweet Potato Chickpea Buddha Bowl

Last week was my last CSA pickup for the season. I used up a bunch of the bounty in this buddha bowl - sweet potatoes, onion, kale, and broccoli (instead of the broccolini). The sweet potatoes took WAY longer to cook than the recipe suggests. I actually ended up microwaving them after roasting for awhile because everything else was done and they were still hard. I really liked the chickpeas. They had a nice flavor and texture. I would make them again to throw in with other vegetable bowls. I didn't really like the tahini sauce, but you could easily omit it or replace it with something else. I felt like it was just a little too sweet. Mine also did not end up as thick as the original post suggests. This was pretty good but I don't think I'd make it again.

buddha

Sweet Potato Chickpea Buddha Bowl
Minimalist Baker

Vegetables:
2 Tbsp olive, melted coconut, or grape seed oil
1/2 red onion, sliced in wedges
2 large sweet potatoes, halved
1 bundle broccolini (227 g) large stems removed, chopped
2 big handfuls kale, larger stems removed
1/4 tsp salt + pepper

Chickpeas:
1 15 ounce chickpeas (425 g) drained, rinsed + patted dry
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/4 tsp salt + pepper
1/2 tsp oregano (optional)
1/4 tsp turmeric (optional)

Tahini Sauce
1/4 cup tahini (56 g)
1 Tbsp maple syrup
1/2 lemon, juiced
2 Tbsp hot water to thin (2 to 4)

Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.

Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.

Bake 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 salt and pepper. Bake for another 4-5 minutes then set aside.

While vegetables are roasting, heat a large skillet over medium heat and 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. I found 10 minutes total at slightly over medium heat was perfect.

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 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.

Servings: 2-3

1 comment:

Denise said...

Maybe the recipe author had magical sweet potatoes that bake in 25 minutes, even though potatoes in the rest of the world take an hour.