Recipe: Here’s how to make a tasty Buddha Bowl
What makes a good Buddha Bowl? There is no official rule for creating Buddha bowls, but they generally include seasonal vegetables, plant-based proteins, and whole grains. This simple vegan bowl includes roasted garnet yams, broccolini, kale, sautéed chickpeas, and my delicious tahini dressing.
Roasted Veggies Buddha Bowl
Yield: 2 servings.
INGREDIENTS
3 small garnet yams (cut in half lengthwise)
½ medium red onion (sliced in wedges)
3 tablespoons extra-virgin olive oil (divided)
1 bundle broccolini (woody stems removed, chopped)
¼ teaspoon salt
¼ teaspoon cracked black pepper
2 big handfuls of kale (stems removed)
15-ounce can of chickpeas (drained, rinsed + patted dry)
1 teaspoon cumin
¾ teaspoon red chili powder
¾ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon cracked black pepper
½ teaspoon dried oregano
¼ teaspoon turmeric
Tahini dressing:
1 garlic clove (minced)
¼ cup fresh parsley leaves
¼ cup chopped fresh chives
¼ cup tahini
¼ cup water
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons maple syrup (or agave nectar)
DIRECTIONS
1. Preheat oven to 400 degrees. Prepare a large rimmed baking sheet with parchment paper.
2. Arrange the yams and onions on the baking sheet. Drizzle with one tablespoon of oil. Place the yams skin-side down on the sheet. Bake for ten minutes, then remove from the oven, turn the yams over, and add the broccolini. Drizzle the broccolini with one tablespoon of oil. Bake for another eight to ten minutes, then remove from the oven and add the kale. Drizzle the kale with the rest of the oil. Bake for another four to five minutes, remove from the oven, and set aside.
3. Add chickpeas to a mixing bowl and toss with the seasonings (cumin through turmeric). Add one tablespoon of oil to a large skillet and heat over medium heat. Pour the chickpeas into the skillet and sauté, frequently stirring, for about ten minutes. Once the chickpeas are browned and fragrant, remove from heat and set aside.
4. To serve, slice the yams into bite-size pieces. Divide the roasted vegetables between two bowls, top with the chickpeas, and drizzle with the tahini dressing.
To make tahini dressing: In a food processor, purée all ingredients until smooth. Transfer to a small bowl; cover and refrigerate overnight for best flavor.