Looking for a delicious, quick and nutritious meal? Look no further! This 30 minute Buddha Bowl is a delightful combination of roasted sweet potatoes, onion, romanesco, asparagus, crispy chickpeas, and an amazing tahini-maple sauce. This flavorful and filling dish is not only a treat for your taste buds but also a healthy, satisfying plant-based meal.
The beauty of the Buddha Bowl lies in its versatility. You can customize it to your liking, adding your favorite vegetables, grains, or proteins. The roasted sweet potatoes bring a natural sweetness, while the crispy chickpeas offer a delightful crunch. The combination of flavors and textures is truly a feast for the senses.
Let's not forget about the star of the show... the tahini-maple sauce. This delectable addition ties the dish together with its creamy, nutty goodness and a hint of sweetness. It elevates the flavors of the bowl and leaves you craving more.
Whether you're a committed vegan, a curious foodie, or simply someone looking to incorporate more plant-based meals into your diet, this bowl is a must-try. Not only does it check all the boxes for taste and texture, but it also provides a good balance of nutrients to keep you feeling satisfied and energized.
So, the next time you're in need of a quick, wholesome meal that doesn't compromise on flavor, consider whipping up this delicious bowl. It's a perfect way to nourish both body and soul.
Ingredients:
For the vegetables
2 tablespoons oil
1/2 medium red onion, sliced in wedges
2 small sweet potatoes, peeled and halved
1/2 head romanesco broccoli (regular broccoli, or other veggie of choice)
1/2 bundle asparagus, trimmed
Chickpeas
1 (15oz) can chickpeas, drained and rinsed
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
salt and pepper
1/2 tsp oregano
Tahini Sauce
1/4 cup tahini
2 tbsp maple syrup
1 small lemon, juiced
2-3 tbsp hot water
Instructions:
1. Preheat the oven to 400 degrees F (204 C) and place sweet potatoes and onions on a baking sheet. Drizzle them with a little oil, ensuring that the sweet potatoes are well coated, and position them flesh side down on the sheet.
2. Bake for 10 minutes, then remove from the oven, flip the sweet potatoes, and add romanesco. Drizzle the romanesco with a bit of oil and season with a pinch of salt and pepper.
3. Bake for an additional 8-10 minutes, then remove from the oven and add the asparagus. Drizzle the asparagus with a touch more oil and season with a pinch of salt and pepper. Bake for another 4-5 minutes, then set aside.
4. While the vegetables are roasting, place the chickpeas in a mixing bowl and toss them with seasonings. Airfry on 380° for 5-6 minutes.
5. Prepare the sauce by combining tahini, maple syrup, and lemon juice in a mixing bowl. Whisk the ingredients together and add hot water until a pourable sauce is formed. Set aside.
6. To serve: slice the sweet potatoes into bite-sized pieces. Divide the vegetables between 3 serving bowls and top them with chickpeas and tahini sauce.
7. This dish is best enjoyed fresh, although any leftovers can be stored in the fridge for a few days.
Comments