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Sweet & Savory Buddha Bowl

A combination of Roasted Sweet Potatoes, Chickpeas, Broccoli and Sautéed Kale & Onions topped off with a light Tahini Sauce
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Roasting Pan
  • Cutting Board
  • Knife
  • Aluminum Foil
  • Vegetable Peeler

Ingredients
  

Produce

  • 4 cups Fresh Broccoli Florets Be sure to cut in bite size pieces
  • 2 cans Chickpeas Drained and rinsed under water
  • 1 ca Black Beans Drained and rinsed under water
  • 4 Medium Sweet Potatoes Peeled and chopped into bite size pieces
  • 1 Medium Yellow Onion Peeled and sliced thinly
  • 2 cups Chopped Kale

Seasonings

  • 1 tsp Garlic Herb Seasoning No Salt
  • Salt
  • Black Pepper
  • Red Pepper Flakes Optional

Condiment/Other

  • 1/4 cup Brown Sugar
  • 1 cup Dried Cranberries

Oil

  • Olive Oil

Sweetened Tahini Sauce

  • 1/2 cup Tahini
  • 1/4 cup Fresh Lemon Juice
  • 3 tbsp Maple Syrup
  • Pinch of Salt
  • Water as needed

Instructions
 

Preparation

  • Preheat Oven to 375°F
  • Using 3 separate gallon size Freezer Bags, place Broccoli, Chickpeas & Sweet Potatoes in their own individual bags.
  • Place Brown Sugar, a drizzle of Olive Oil and a couple generous pinches of Salt into bag with Sweet Potatoes and seal. Using your hands, massage ingredients all over the Sweet Potatoes being sure to coat each one. Place on a non stick baking sheet.
  • Place in oven to begin baking process as Sweet Potatoes take the longest to roast. You will roast them in oven for 25-30 minutes or until fork tender.
  • Add the Garlic Herb Seasoning, a generous pinch of Salt & Pepper, a drizzle of Olive Oil and Red Pepper Flakes (Optional) to the remaining bags containing the Chickpeas and Broccoli Florets. Using your hands, gently massage the ingredients into both the Chickpeas and Broccoli Florets and set aside.
  • Midway through the roasting process of the Sweet Potatoes, remove from oven and slide them to one side of the pan. Add the Chickpeas and Broccoli to the pan and return back to the oven to continue roasting for remaining time period or until everything is done.
    You want the Chickpeas to be firm but not crispy as it can turn hard and not as enjoyable.
    You want the Broccoli to brown a little on the edges but still maintain a little crunch.

Meanwhile

  • Heat a Skillet on Medium High adding a drizzle of Olive Oil.
  • Add Chopped Kale and Sliced Onion and begin sautéing stirring consistently.
  • Add Salt & Pepper to taste and continue cooking until Onions are cooked and Kale becomes tender.

Sweetend Tahini Sauce

  • In a bowl, add all the ingredients for the Tahini Sauce except Water. Using a whisk, incorporate all the ingredients together until creamy. At this point, you may add a tablespoon of Water at a time to thin it out to your desired consistency.

Assemble

  • In a bowl of your choice, place a generous helping of each item separately for presentation finishing it off with a drizzle of the Sweetened Tahini Sauce right over top and a few dried Cranberries for an additional burst of tangy sweetness.
    Enjoy!!
Keyword Buddha Bowl, Chickpeas, Kale, Sweet Potatoes