Chickpeas & Sweet Potato Buddha Bowl (vegan)

Name: Chickpeas & Sweet Potato Buddha Bowl (vegan)
Cuisine: British
Ingredients: Sweet potato; Olive oil; Half medium red onion; 1 handful kale; 1 chickpeas tin; 1 tsp cumin powder; 3/4 garlic powder; 1/4 turmeric powder; to taste Salt; to taste Pepper; Chilli powder (optional); Half lemon; 2 1/2 tbsp tahini; 1 tsp maple syrup / honey; 2-4 tbsp hot water

naochef @naochef

Chickpeas & Sweet Potato Buddha Bowl (vegan)

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Ingredients

Vegetables
Sweet potato
Olive oil
Halfmedium red onion
1 handfulkale
Chickpeas
1chickpeas tin
1 tspcumin powder
3/4garlic powder
1/4turmeric powder
to tasteSalt
to tastePepper
Chilli powder (optional)
Tahini Sauce
Halflemon
2 1/2 tbsptahini
1 tspmaple syrup / honey
2-4 tbsphot water

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Steps

1

Prepare all the ingredients
2

Preheat oven to 400 degrees F/200 C and arrange sweet potatoes and onions on a oven tray. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down. Bake for 20 minutes
3

While vegetables are roasting, add chickpeas to a mixing bowl and toss with seasonings.
4

Then heat a pan, sprinkle olive oil and add chickpeas. Sauté and stir frequently
5

Remove from oven and turn sweet potatoes to other side and bake for 15 min
6

Remove from oven and add kale. Put back and bake for another 10 minutes. After 10 min pierce the sweet potato with a fork to make sure its cooked.
7

Everything ready to be served!