Sweet Potato Chickpea Buddha Bowl

Name: Sweet Potato Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 Tbsp olive oil; pinch salt; 1 lb sweet potatoes; 2 tbsp cornstarch; 14 oz extra firm tofu; 1 head broccoli; 1 Tbsp olive oil; Splash soy sauce; 1 15-ounce can of chickpeas, drained and rinsed; 3 Tbsp olive oil; 1 1/2 tsp whole cumin seeds; 2 tsp smoked paprika; 1 tsp ground cardamom; 1 1/2 tsp turmeric; 1/4 cup tahini; 2 Tbsp honey or maple syrup; juice of 1 lime; 2-4 Tbsp hot water ((to thin))

9 steps

Prep:10minCook:25min

Flavorful, filling, 30-minute Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas, and an AMAZING tahini-maple sauce! A healthy, satisfying plant-based meal.

Updated at: Thu, 17 Aug 2023 11:36:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories774 kcal (39%)

Total Fat43.8 g (63%)

Carbs73.5 g (28%)

Sugars21.8 g (24%)

Protein27.1 g (54%)

Sodium800.8 mg (40%)

Fiber14.4 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

Step 1

Put two trays near the bottom and centre of your oven, then preheat to 400F (204C). Line two baking sheets with foil. Wash and trim the ends off of the sweet potatoes. Cut in quarters lengthwise, then slice thin, about 1/2-1/4 inch thick. Spread the oil on a large baking sheet, then add the sweet potatoes and a pinch of salt. Once the oven has preheated, put the sweet potatoes in the oven and set a timer for 15 minutes.

olive oil1 Tbsp

salt

sweet potatoes1 lb

Step 2

While the sweet potatoes cook, drain the water off the tofu and gently press any excess out, if necessary. Cut the tofu into rectangles. If you're using a 14-ounce block, slice into twelve pieces--in thirds lengthwise and quarters crosswise.

extra firm tofu14 oz

Step 3

Spread the cornstarch on about 1/4 of the smaller sheet. Roll the tofu in the cornstarch. Don't worry about an even coating, just get some cornstarch on the four longest sides of the little rectangles. Once coated, arrange the tofu so that they occupy roughly 1/2 of the baking sheet.

cornstarch2 Tbsp

Step 4

Wash and cut the broccoli into roughly even florets. Spread oil over the unoccupied half of the sheet, and put the florets on it. Drizzle a small amount of soy sauce over the broccoli and tofu.

soy sauce

olive oil1 Tbsp

broccoli1 head

Step 5

Once the 15 minute timer has gone off, add the broccoli-tofu pan onto a tray near the bottom. Set a timer for 10 minutes.

Step 6

Drain and rinse the chickpeas and put them in a bowl. Measure out the spices over top of the chickpeas and mix, until the spice coating on the chickpeas is roughly even.

can of chickpeas15 ounce

whole cumin seeds1 ½ tsp

smoked paprika2 tsp

ground cardamom1 tsp

turmeric1 ½ tsp

Step 7

Heat the oil in a non-stick pan on high until the oil is shimmering. Add the spiced chickpeas to the pan, making sure that they're in a single layer. Reduce heat to high-medium-high, and allow to cook, jostling pan intermittently.

olive oil3 Tbsp

Step 8

While the chickpeas are cooking, add the lime juice, tahini, and honey to the bowl that you used to coat the chickpeas in spices. Add some hot water to thin out the sauce, and mix well. Make sure that any spices stuck to the sides of the bowl are incorporated into the sauce so that you don't lose any flavour. If the sauce looks like it's curdling, don't worry! That will go away once the sauce is cooler.

juice of lime1

honey2 Tbsp

tahini¼ cup

water2 Tbsp

Step 9

Once the 10 minute timer has gone off, remove the sweet potatoes, tofu, and broccoli from the oven. Check on the chickpeas--once fragrant and browned, remove from heat. Serve in bowls, starting with a layer of sweet potatoes, then the broccoli and tofu, topped with the chickpeas and sauce.

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