How To Make Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce
These vegetarian buddha bowls are light yet filling. The sweet potatoes add a sweet flavor in contrast to the tangy taste of the tahini sauce.
Preheat oven to 400 degrees F. Add sweet potatoes and chick peas to a rimmed 18×13-inch baking sheet.
Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer.
Roast in preheated oven 15 minutes. Remove from oven, toss then and red onions.
Return to oven and roast until potatoes are tender, about 15 minutes longer.
Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it’s lightly wilted.
To assemble bowls, divide kale among 4 bowls. Top with quinoa and sweet potato mixture then drizzle each serving with ginger tahini sauce.
For the ginger tahini sauce:
In a food processor pulse tahini, lemon juice, honey, garlic, ginger. Season with salt to taste.
Add water and process mixture until smooth and creamy. Store any left over in refrigerator.
Tahini has a very strong flavor. If you don’t love it substitute half cashew butter for half of the tahini, and reduce honey to 1 tablespoon.
- Calories: 1936.00kcal
- Fat: 146.85g
- Saturated Fat: 20.45g
- Trans Fat: 0.00g
- Monounsaturated Fat: 59.65g
- Polyunsaturated Fat: 59.94g
- Carbohydrates: 126.31g
- Fiber: 36.19g
- Sugar: 21.33g
- Protein: 57.44g
- Sodium: 1396.90mg
- Calcium: 1232.71mg
- Potassium: 2187.06mg
- Iron: 28.23mg
- Vitamin A: 892.88µg
- Vitamin C: 140.91mg
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