Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chickpeas & sweet potato buddha bowl (vegan). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Chickpeas & Sweet Potato Buddha Bowl (vegan) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Chickpeas & Sweet Potato Buddha Bowl (vegan) is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have chickpeas & sweet potato buddha bowl (vegan) using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chickpeas & Sweet Potato Buddha Bowl (vegan):
- Make ready Vegetables
- Get Sweet potato
- Make ready Olive oil
- Make ready Half medium red onion
- Make ready 1 handful kale
- Get Chickpeas
- Take 1 chickpeas tin
- Prepare 1 tsp cumin powder
- Prepare 3/4 garlic powder
- Prepare 1/4 turmeric powder
- Prepare to taste Salt
- Get to taste Pepper
- Take Chilli powder (optional)
- Prepare Tahini Sauce
- Make ready Half lemon
- Prepare 2 1/2 tbsp tahini
- Take 1 tsp maple syrup / honey
- Make ready 2-4 tbsp hot water
Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I incorporate the tastes of my home country when cooking for my American-born daughters.
Instructions to make Chickpeas & Sweet Potato Buddha Bowl (vegan):
- Prepare all the ingredients
- Preheat oven to 400 degrees F/200 C and arrange sweet potatoes and onions on a oven tray. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down. Bake for 20 minutes
- While vegetables are roasting, add chickpeas to a mixing bowl and toss with seasonings.
- Then heat a pan, sprinkle olive oil and add chickpeas. Sauté and stir frequently
- Remove from oven and turn sweet potatoes to other side and bake for 15 min
- Remove from oven and add kale. Put back and bake for another 10 minutes. After 10 min pierce the sweet potato with a fork to make sure its cooked.
- Everything ready to be served!
I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. Chickpeas (aka garbanzo beans, ceci, and bengal gram) are loved around the globe. Canned or dried, they've got a prime spot in our pantry. These nutritional overachievers are chock-full of fiber. Made this chickpea recipe, exactly as written, and ended up w/ black pebbles and a lingering burnt aroma.
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