Chickpea Buddha Bowl

Full of flavours, filling, 30-minute Buddha Bowl with roasted sweet potatoes, crispy chickpeas, onion, kale and an amazing tahini-honey sauce!
A healthy, satisfying plant-based meal.

Ingredients needed:
VEGETABLES: 2 large sweet potatoes, 1 big red onion, bag of kale, larger broccoli
CHICKPEAS (soaked overnight) and seasoning to go with it: cayenne pepper/chilli powder garlic powder/fresh garlic, salt, pepper, turmeric, oregano/basil/thyme, fenugreek seeds (optional)
TAHINI SAUCE (optional): 1/2 cup tahini, 2 tbsp raw honey, 1 juiced lemon, bit of hot water to thin
coconut oil
olive oil
salt
pepper

Instructions:
Preheat oven to 200°C.
 Arrange sweet potatoes wedges and onion slices on a bare baking sheet or in baking pan. 
Drizzle with a bit of olive oil and bake for 10mins.
* I cooked potatoes for 5 mins before.
Remove potatoes and add broccoli pieces. 
Drizzle with a bit of olive oil and season with a pinch of salt and pepper. 
Bake for 8-10mins.
Remove broccoli and add kale.   
Drizzle with a bit of olive oil and season with a pinch of salt and pepper. 
Bake for 4-5mins.
Roast seasoned chickpeas on heated coconut oil for about 10mins until golden. 
Prepare sauce. 
Mix tahini, lemon juice and honey and whisk to combine. 
Add hot water until a pourable sauce is formed. 
Mix together and serve with a sauce on the top

Enjoy x  

DF/GF/SF/V/V+/WF