Buddha Bowl with Tangy Tahini
May 20, 2024
Make a Tangy Tahini Buddha Bowl with us! This recipe makes 3 Buddha bowls.
INGREDIENTS:
Veggies:
2 tbsp olive oil
1/2 medium red onion
2 small sweet potatoes
1/2 bundle of broccoli
1/2 bundle cauliflower
2 large handfuls of kale
salt & pepper to taste
Chickpeas:
1 15oz can of chickpeas
1 tsp garlic powder
3/4 tsp chili powder
3/4 tsp paprika
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
Tahini Sauce:
Fixa Foods Tangy Tahini
Warm water to make preferred consistency
Squeeze of lemon
METHOD:
1. Preheat oven to 400 degrees F (204 C) 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. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccoli & cauliflower. Drizzle with a bit of oil and season with a pinch each salt and pepper.
3. Bake for another 8-10 minutes, 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.
4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
5. Once skillet is 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.
6. Once the chickpeas are browned and fragrant, remove from heat and set aside.
7. Prepare sauce by adding warm water, and a squeeze of lemon to Tangy Tahini. Mix in small bowl or directly in Tangy Tahini jar if you have room.
8. To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
INGREDIENTS:
Veggies:
2 tbsp olive oil
1/2 medium red onion
2 small sweet potatoes
1/2 bundle of broccoli
1/2 bundle cauliflower
2 large handfuls of kale
salt & pepper to taste
Chickpeas:
1 15oz can of chickpeas
1 tsp garlic powder
3/4 tsp chili powder
3/4 tsp paprika
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
Tahini Sauce:
Fixa Foods Tangy Tahini
Warm water to make preferred consistency
Squeeze of lemon
METHOD:
1. Preheat oven to 400 degrees F (204 C) 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. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccoli & cauliflower. Drizzle with a bit of oil and season with a pinch each salt and pepper.
3. Bake for another 8-10 minutes, 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.
4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
5. Once skillet is 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.
6. Once the chickpeas are browned and fragrant, remove from heat and set aside.
7. Prepare sauce by adding warm water, and a squeeze of lemon to Tangy Tahini. Mix in small bowl or directly in Tangy Tahini jar if you have room.
8. To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.