A plant-filled bowl of deliciousness! Roasted broccolini and purple sweet potato with fragrant and crunchy chickpeas. This recipe is perfect for your #meatlessmonday (like I had today).
I’m a big fan of buddha bowls at the moment, they are so versatile and easy to prepare. Pick a protein source, 3-4 of your favourite veggies, some spices and you’re done!!
They are also a very cheap dinner option (depending on which protein source you pick), but this recipe in particular only costs $4 per serve!
It will keep well when stored in an airtight container in the fridge for up to 5 days
Sweet Potato and Chickpea Buddha Bowl
- 1 large sweet potato
- 2 bunches kale stems removed and roughly chopped
- 2 tbsp lemon juice
- 3 tsp olive oil
- 3/4 tsp salt
- 3/4 tsp pepper
- 800 g tin of chickpeas drained and rinsed
- 1 tsp cumin powder
- 3/4 tsp garlic powder
- 3/4 tsp chilli flakes
- 1 tsp turmeric powder
- 1 tsp oregano
- 1 tsp olive oil
- 80 g plain greek yoghurt or soy yoghurt for dairy free and vegan
- Preheat oven to 200c. In a bowl, combine the sweet potato, 1 tsp of olive oil, 1/4 tsp of salt and 1/4 tsp of pepper and mix well. Place the sweet potato on a lined baking tray and bake for 10 minutes
- Add the broccolini to the same bowl with an additional 1 tsp of olive oil, 1/4 tsp of salt and 1/4 tsp of pepper and mix well. Add the broccolini to the sweet potato tray and bake for 15 minutes.
- Add the kale to the same bowl with an additional 1 tsp of olive oil, 2 tbsp of lemon juice, 1/4 tsp of salt and 1/4 tsp of pepper and mix well.
- Meanwhile, heat a large frying pan over high heat and sauté the chickpeas, cumin, garlic powder, chilli powder, oregano, turmeric, and 1 tsp of olive oil. Sauté the chickpeas for 10 minutes or until well browned.
- Divide the kale, sweet potato, broccolini, chickpeas and Greek yoghurt between 4 bowls.
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