Buddha Bowl

VEGETABLES

* 2 Tbsp olive, melted coconut, or grape seed oil

* 2 red onions, sliced in wedges

* 2 large sweet potatoes, halved or butternut squash, cubed

* 2 big handfuls kale, larger stems removed

* 1/4 tsp each salt + pepper

CHICKPEAS

* 1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry

* 1 tsp cumin

* 3/4 tsp chili powder

* 3/4 tsp garlic powder

* 1/4 tsp each salt + pepper

* 1/2 tsp oregano (optional)

* 1/4 tsp turmeric (optional)

TAHINI SAUCE (OPTIONAL)

* 1/4 cup (56 g) tahini

* 1/4 cup full fat yogurt

* 1/2 lemon, juiced

* 3 Tbsp olive oil

* 2-4 Tbsp hot water to thin

Short grain brown rice, cooked

Instructions

1. Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. 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.

2. Roast about 40 minutes or until browned.  Add kale, drizzle with more oil and S&P. Roast until kale is crispy. (Or roast kale on separate sheet).

3. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.

4. Once hot, add 1 Tbsp oil and 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.

5. Once the chickpeas are browned and fragrant, remove from heat and set aside.

6. Prepare sauce by adding tahini, yogurt and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Whisk in olive oil to make sauce smooth and balance lemon juice. Set aside.

7. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.