Chickpea Buddha Bowl

Method

1. ​Preheat oven to 200C and arrange sweet potatoes and red onion and a baking sheet. Rinse and drain your chickpeas and combine them in a bowl with the spices. Tip onto the baking tray and bake for 30-40 minutes, giving them a shake halfway through.
   
2. Bake for 15 minutes, then remove from oven, flip the sweet potatoes and add your broccoli, and red pepper, season with garlic powder, chilli flakes and pepper.
   
3. Bake for another 8-10 minutes, then remove from the oven and add your kale, mixing all of the vegetables together and bake for a further 4-5 minutes and set aside
   
4. While your vegetables are roasting, heat a frying pan on a medium heat and toss your drained chickpeas in a bowl with your seasonings.
   
5. Prepare the sauce by adding tahini, maple syrup and lemon juice and whisking to combine. Add hot water until a pourable sauce is formed.
   
6. To serve: Slice sweet potatoes into bite sized pieces, divide the vegetables into two bowls and top with the chickpeas and tahini sauce.
   

Ingredients

Vegetables

• ​½ red onion sliced into wedges
  
• 2 sweet potatoes, peeled and cubed
  
• 1 bunch tender stem broccoli
  
• 2 big handfuls of kale, larger stems removed
  
• 1 red pepper
  
• ¼ teaspoon pepper
  
• ½ tsp garlic powder
  
• ½ tsp chilli flakes
  

Chickpeas

• ​1 ½ can of chickpeas
  
• 1 teaspoon cumin
  
• ½ teaspoon chilli powder
  
• ½ teaspoon garlic powder
  
• ¼ teaspoon pepper
  
• ½ teaspoon oregano
  
• ¼ teaspoon turmeric
  

Tahini Sauce

• ​¼ cup tahini
  
• 1 tablespoon date syrup
  
• Juice of ½ lemon
  
• 2-4 tablespoons of hot water to thin