Coconut Chickpea & Sweet Potato Buddha Bowel

Buddha Bowels are my favorite dishes to eat as of recently (SO EASY AND SO HEALTHY)  and this is one of my personal favorites that I found from the Minimalist Baker , and I added a few ingredients to make it more appealing to my taste buds. Anytime you have leftover veggies in the fridge that need to be used, a buddha bowel is a great thing to make. You can add cauliflower, carrots, spinach, lentils, chicken, beets, ANYTHING that you have in your fridge. Play around with recipes based on what you have and see what you can come up with.



Brown rice or quinoa

1 can chickpeas

2 cloves garlic

2 whole sweet potatoes

2 handfuls of broccolini

1 handful of kale

1 cup of cherry tomatoes

1 avocado

1 red onion

1 can coconut milk

Chili powder

Curry powder

SAUCE: TAHINI - I use Krinos imported Tahini, mixed with a teaspoon of maple syrup, 1/2 juiced lemon. Add hot water while stirring to thin the sauce (about 4-5 tablespoons or as much as needed).



Preheat oven to 375 and start your rice or quinoa in the rice cooker.

Dice up sweet potatoes into cubes and drizzle with  olive oil with seal salt. Place in oven.

In a separate pan cook 1/2 of red onion diced in big chunks and place into the oven drizzled with olive oil, pepper and sea salt . Cook ten minutes before adding broccolini with olive oil. Cook another ten minutes before adding in kale and garlic that's drizzled with olive oil. Cook five more minutes and remove.

Cook sweet potatoes until tender.

In a pan sautée the other 1/2 of red onion until translucent. Add in can of chickpeas, curry powder and chili powder. Sautée for about 5 minutes and then add in 1/2 can of coconut milk and cherry tomatoes. Bring to simmer for about 8 minutes.

VOILEE. Make your bowel, garnish with avocado if you like and drizzle with Tahini sauce and dinner is served :)