About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Vegan Sweet Potato Chickpea Buddha Bowl


This sweet potato chickpea buddha bowl is an easy and delicious way to pack a lot of nutrition and flavor into one bowl. It's gluten free, vegan, perfect for meal prep and can be customized to your own needs and preferences.


PREP TIME: 15 minutes

COOK TIME: 30 minutes

TOTAL TIME: 45 minutes

YIELD: 4 servings


INGREDIENTS:

2 cups cooked Quinoa

1 head Kale, stems removed

1 Avocado

1 large Red Onion

1 batch Lemon Tahini Dressing (recipe below)


CHICKPEAS:

1 can Chickpeas, drained and rinsed

1 tablespoon Olive Oil

1/2 teaspoon Cumin

1 teaspoon Paprika

3/4 teaspoon Garlic Powder

1/2 teaspoon Salt


SWEET POTATOES:

2 medium Sweet Potatoes, peeled (about 4 cups chopped)

2 tablespoons Olive Oil

2 tablespoons Nutritional Yeast

1/2 teaspoon Salt

1 teaspoon Paprika


LEMON GARLIC TAHINI DRESSING:

1/2 cup Tahini

2 tablespoons Olive Oil

1/4 cup fresh Lemon Juice (about 2 large lemons)

1/2 teaspoon Salt

1 teaspoon Dijon Mustard

1 teaspoon Maple Syrup

3 Cloves Garlic, finely minced

1/4 cup + 2 tablespoons Water (or more as needed)


INSTRUCTIONS:

LEMON GARLIC TAHINI DRESSING:

1. Finely mince the garlic, and add to a bowl or jar with all ingredients. Start with just 1/4 cup water.

2. Whisk together really well. Add the extra two tablespoons of water as needed to thin. You may need to use a few more tablespoons, depending on your tahini.

3. Tasteand adjust the flavors as desired. Tahini can be bitter, so you may want a touch more maple syrup to taste.


VEGAN SWEET POTATO CHICKPEA BUDDHA BOWLS:

1. Preheat oven to 425° Fahrenheit.

2. Peel and wash your sweet potatoes and cut into large chunks. They can be as big or little as you like, but bigger will take longer to cook. I usually do about 1 inch cubes.

3. Add to a bowl and drizzle with olive oil and seasonings and add to a baking sheet lined with parchment paper or a silicone baking mat.

4. Peel and chop the onion into strips and add to the baking sheet.

5. Roast for about 25-30 minutes or until the edges of the potatoes are golden brown and they can be easily pierced with a fork.

6. While the sweet potatoes are roasting, heat a skillet over medium heat.

7. Add the drained chickpeas to a mixing bowl and topp with the seasonings.

8. Once the skillet is hot, add 1 tablespoo oil and the seasoned chickpeas and saute, stirring frequently for about 10 minutes. They are done when they're warmed up and slightly browning on the outside.

9. Transfer the chickpeas to a bowl and set aside. In the same pan (no need to clean it) add the destemmed and chopped kale and saute for 2 minutes to allow it to wilt slightly. This will just make it less tough and easier to chew.

10. To serve, add a bed of quinoa to a bowl and top with the kale, chickpeas, roasted onion, sweet potatoes, avocado, and drizzle with the dressing.


**NOTES:


**Once prepared, these buddha bowls will store in the dridge for about 5 days. You can store everything together (with the dressing on the side) or store each ingredient separately.


**For extra flavor, cook the quinoa in chicken or vegetable stock.


**Feel free to sub out or in any other ingredients. This bowl is also delicious with rice in place of quinoa, some steamed broccoli or roasted red peppers. Aything goes!

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