Buddha Bowl with Sweet Potato & Chickpea
  • Lunch
  • Dinner

Buddha Bowl with Sweet Potato & Chickpea

2 servings

~1 hr

Ingredients

  • Sweet Potatoes, peeled and cut into 2 cm cubes×2
  • Canned Chickpeas, drained, rinsed, and patted dry1 can
  • Broccolini, trimmed1 bunch
  • Kale, stemmed and chopped2 cups
  • Quinoa, rinsed¾ cup
  • Olive Oil, divided3 tbsp
  • Smoked Paprika1 tsp
  • Ground Cumin½ tsp
  • Tahini3 tbsp
  • Lemon Juice1 tbsp
  • Garlic, finely grated1 clove
  • Water, to thin the dressing2–3 tbsp
  • Salt, to tasteto taste
  • Black Pepper, to tasteto taste

Instructions

  1. Roast the Sweet Potato and Chickpeas

    Preheat the oven to 425°F (220°C). On a sheet pan, toss the sweet potatoes and chickpeas with 2 tablespoons of the olive oil, the smoked paprika, cumin, and a big pinch of salt. Roast, tossing halfway, until tender and browned, 25-30 minutes.

  2. Cook the Quinoa

    Meanwhile, combine the quinoa with 1 1/2 cups water and a pinch of salt in a small pot. Bring to a boil, cover, and simmer on low for 15 minutes. Rest 5 minutes, then fluff.

  3. Roast the Broccolini

    Toss the broccolini with a little of the remaining oil and add it to the sheet pan for the last 10-12 minutes of roasting, until crisp-tender.

  4. Massage the Kale

    In a large bowl, toss the kale with the rest of the olive oil and a pinch of salt. Massage with your hands for about 30 seconds, until softened and glossy.

  5. Make the Tahini Dressing

    Whisk together the tahini, lemon juice, garlic, and a pinch of salt. Whisk in the water a spoonful at a time until pourable.

  6. Assemble

    Divide the quinoa between bowls. Top with the roasted sweet potato, chickpeas, broccolini, and kale. Drizzle with the tahini dressing and finish with black pepper.

Note

Notion ID: 1

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