Sweet Potato Chickpea Buddha Bowl recipe

  • Serves 3
  • 10 mins to prepare and 25 mins to cook
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Sweet Potato Chickpea Buddha Bowl
Customer recipe by Gemma Esclarin
Added 40 months ago

I found this recipe in www.minimalistbaker.com

Preheat oven to 200C and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.

Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.

Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.

While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with the cumin, chilli powder, garlic powder, salt and pepper and oregano and turmeric.

Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.

Once the chickpeas are browned and fragrant, remove from heat and set aside.

Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.

To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce. Best when fresh, though leftovers will keep for a few days in the fridge.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2 tbsp olive, coconut or grapeseed oil
  • 1/2 red onion, sliced in wedges
  • 2 large sweet potatoes, halved
  • 227 g Tenderstem broccoli, large stems removed, chopped
  • 2 big handfuls kale, large stems removed
  • 1/4 tsp Black pepper
  • pinch salt
  • 425 g canned chickpeas, drained, rinsed & patted dry
  • 1 tsp cumin
  • 3/4 tsp Chilli powder
  • 3/4 tsp Garlic powder
  • 1/4 tsp Black pepper
  • pinch salt
  • 1/2 tsp Dried Oregano (optional)
  • 1/4 tsp ground turmeric (optional)
  • 1/4 cup Tahini
  • 1 tbsp maple syrup
  • 1/2 lemon, juiced
  • 2-4 tbsp hot water to thin

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