Buddha bowls are basically a few different elements, all piled into one bowl to make a really healthy and nourishing bowl of yumminess!
- 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
spices. Tip onto the baking tray and bake for 30-40 minutes,
giving them a
shake halfway through.
- 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
- 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
- While your vegetables are roasting,
heat a frying pan on a medium heat and
toss your drained chickpeas in a bowl with your seasonings.
- Prepare the sauce by adding tahini,
maple syrup and lemon juice and whisking
to combine. Add hot water until a pourable sauce is formed.
- To serve: Slice
sweet potatoes into bite sized pieces, divide the vegetables into
two bowls and top with the chickpeas and tahini sauce.