This sweet potato Buddha bowl is a quick, easy, delicious, and nutritious option for any meal.
Course Main Course
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4Bowls
Ingredients
Tahini Sauce
¼CupTahini
2TbspLemon Juice
1TbspMaple Syrup
PinchSalt and Pepper
3TbspHot Water
Buddha Bowl
1Large Sweet Potato
1Large Potato
3CupBroccoli
1CupCarrots
2CupKale
1CanChickpeasRinsed
2TbspOlive Oil
1TspPaprika
½TspCumin
½TspGarlic Powder
Salt and Pepper
Instructions
Tahini Sauce
Add tahini, lemon juice, maple syrup, salt, and pepper to a small bowl. Whisk to combine.
Buddha Bowl
Preheat Oven to 425 F.Cover baking pan in tinfoil.
Chop sweet potato, potato, broccoli, carrots, and kale into roughly equal sized 1 inch chunks.
Toss chopped vegetables and rinsed chickpeas in large bowl with 2 tablespoon olive oil. Add paprika, cumin, garlic powder, and salt and pepper to taste.
Spread vegetables in a single layer on the tinfoiled baking pan. Bake for 30 minutes.
Split roasted vegetables between bowls. Drizzle with tahini sauce.