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