Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl

A hearty and nutrient dense comfort meal!
Health Rating
Prep Cook Ready in Servings
5 min 25 min 30 min 3

Ingredients


1 can (15oz) Chickpeas, canned, drained (drained rinsed and patted dry)
2 tbsp Coconut oil
1/4 tsp Black pepper
2 medium potato Sweet potato (halved)
1 head Broccoli, raw (chopped)
1/2 medium Red onion (sliced and wedged)
2 cup Kale (larger stems removed)
1/4 tsp Black pepper (for chickpeas)
3/4 tsp Chili powder (for chickpeas)
1 tsp Cumin (for chickpeas)
3/4 tsp Garlic powder (for chickpeas)
1/4 tsp Salt (for chickpeas)
1/2 tsp Oregano, dried (for chickpeas, optional)
1/4 tsp Turmeric, ground (for chickpeas)
1/2 whole lemon(s) Lemon juice (for tahini sauce)
1 tbsp Maple syrup (for tahini sauce)
1/4 cup Tahini (for tahini sauce)
1/4 tsp Salt
2 tbsp Water (hot water to thin, for tahini sauce)

Instructions


1. Preheat oven to 400 degrees F 

2. Prepare sweet potato and onion as instructed

3. Arrange sweet potatoes and onions on a bare baking sheet

4. 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.
5. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccoli

6. Drizzle broccoli with a bit of oil and season with a pinch each salt and pepper. Bake for another 8-10 minutes

7. 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

8. While the vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings
9. Once the skillet is hot, add 1 Tbsp of oil and the 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)

10. Once the chickpeas are browned and fragrant, remove from heat and set aside
11. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine.

12. Add hot water until a pourable sauce is formed, and set aside.
13. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

 

Nutrition Facts

Per Portion

Calories 580
Calories from fat 219
Calories from saturated fat 89
Total Fat 24.3 g
Saturated Fat 9.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.4 g
Monounsaturated Fat 5.4 g
Cholesterol 0
Sodium 798 mg
Potassium 1104 mg
Total Carbohydrate 71 g
Dietary Fiber 17.3 g
Sugars 15.4 g
Protein 19.5 g

Dietary servings

Per Portion


Meat Alternative 1.4
Vegetables 4.1

Energy sources


Pygal49%467.6817994789156191.5410203615466638%301.4909830805859234.1968973561321313%343.9282803052221115.006915684783349%38%13%CarbohydratesFatProtein

Notes:

Quick Tips:

Best when fresh, though leftovers will keep for a few days in the fridge

To make this recipe "GO BOTH WAYS": Simply swap chickpeas with pulled pork or chicken 

you can find chicken recipes @mealgarden

Nutritional Highlights:

Chickpeas

Are an excellent source of fiber, folic acid and manganese

As a good fiber source chickpeas can help lower cholesterol nd improve blood sugar levels

Broccoli 

Is especially rich in vitamin C, it contains fiber and a compound called I3C which is important for estrogen secretion 

Sweet Potato

carry unique storage proteins that have antioxidant effects, along with vitamin C

Kale 

is an excellent dietary fiber and contains a significant amount of calcium, excellent for osteoporosis

Recipe from:
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada