Sweet Potato and Chickpea Buddha Bowl

A plant-filled bowl of deliciousness! Roasted broccolini and purple sweet potato with fragrant and crunchy chickpeas. This recipe is perfect for your #meatlessmonday (like I had today).

I'm a big fan of buddha bowls at the moment, they are so versatile and easy to prepare. Pick a protein source, 3-4 of your favourite veggies, some spices and you're done!!

They are also a very cheap dinner option (depending on which protein source you pick), but this recipe in particular only costs $4 per serve!

Serves 4, GF

Ingredients:

1 large sweet potato

2 bunches broccolini

4 cups of kale, stems removed and roughly chopped

2 tbsp lemon juice

3 tsp of extra virgin olive oil

3/4 tsp salt

3/4 tsp pepper

2 400g tins of chickpeas, drained and rinsed

1 tsp cumin powder

3/4 tsp garlic powder

3/4 tsp chilli flakes

1 tsp turmeric powder

1 tsp dried oregano

1 tsp extra virgin olive oil

80g plain Greek yoghurt (or coconut yoghurt for vegans)

Method:

1. Preheat oven to 200c. In a bowl, combine the sweet potato, 1 tsp of olive oil, 1/4 tsp of salt and 1/4 tsp of pepper and mix well. Place the sweet potato on a lined baking tray and bake for 10 minutes

2. Add the broccolini to the same bowl with an additional 1 tsp of olive oil, 1/4 tsp of salt and 1/4 tsp of pepper and mix well. Add the broccolini to the sweet potato tray and bake for 15 minutes.

3. Add the kale to the same bowl with an additional 1 tsp of olive oil, 2 tbsp of lemon juice, 1/4 tsp of salt and 1/4 tsp of pepper and mix well.

4. Meanwhile, heat a large frying pan over high heat and sauté the chickpeas, cumin, garlic powder, chilli powder, oregano, turmeric, and 1 tsp of olive oil. Sauté the chickpeas for 10 minutes or until well browned.

5. Divide the kale, sweet potato, broccolini, chickpeas and Greek yoghurt between 4 bowls.

Nutritional information:

Cal: 450 Protein: 20.5g Carbs: 62.6g Fat: 8.4g Fibre: 18.9g