Buddha Bowls

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F and arrange the sweet potatoes and onions on a bear baking sheet. Drizzle both with a bit of olive oil, making sure the flash of the sweet potatoes are well coded and placed skin side down on the sheet.

Step 2

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 of each salt and pepper.

Step 3

Bake for another 8 to 10 minutes then removed from oven and add kale. Drizzle kill with a touch more olive oil, and season with a pinch of salt and pepper. Bake for another 4 to 5 minutes and set aside.

Step 4

While vegetables are roasting, heat, a large skillet over medium heat. Add chickpeas to a mixing bowl and toss with seasoning

Step 5

Once hot, add 1 tablespoon oil, and chickpeas and sauté, stirring frequently. If they are browning to quickly turn down the heat. If there isn’t much browning going on, increase the heat. 10 minutes total at a slightly over medium heat is perfect.

Step 6

Once the chickpeas are browned and fragrant, remove from heat, and set aside.

Step 7

Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until pourable sauce is formed.

Step 8

To serve, sliced sweet potatoes into bite-size pieces. Divide vegetables between serving bowls, and top with chickpeas and tahini sauce.

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